This week, Miss E’s boyfriend of a few months is off overseas for about 3 months to look after his grandmother, so I agreed to have him over for dinner, complete with pudding. In the end, he wasn’t able to make it (sudden change in his family plans), but by then, I had already made the pudding – raspberry cheesecake – and had defrosted the leg of lamb. Never mind though. The meal most certainly didn’t go to waste!
I love cheesecake. I always have. A really delicious cheesecake, not too sweet, is a taste to behold I feel. Sometimes I have made cheesecake from a packet (the Edmonds Cheesecake mix is brilliant), sometimes from complete scratch, and sometimes, like this time, a bit of both to save time (and money).
About a month and a bit ago, I found in the coldshelf Reduced To Clear section of my local supermarket, a pottle of Meadowfresh Cheesecake filling for around half price.
This stuff is amazing. It can be used in no-bake cheesecakes, baked cheesecakes, as filling for tartlet cases (great for lemon curd tartlets), etc. I adore this. But because it is usually twice the price I am willing to pay, it is definitely a *treat* ingredient.
Miss E absolutely loves raspberries. So I decided to make a raspberry cheesecake for dessert. I had bought a bottle of this raspberry topping (reduced sugar) in the groceries the other week, and decided to use this as the topping.
So I started with the biscuits. A lot of people use malt biscuits for cheesecake. Really, as long as you are using some form of a sweet biscuit it doesn’t matter too much. Miss T does Pippins (Girl Guides) so we have an abundance of Girl Guide biscuits hidden away. Because of this, I used the plain Girl Guide biscuits for the base.
2 packs of plain biscuits, crushed
150gm butter, melted
1 pottle of Meadowfresh Cheesecake Filling
250 gm frozen raspberries = defrost in a bowl and save the liquid
150gm chocolate (white or milk), melted in a double boiler (in a bowl over a pot of simmering water) if desired (I didn’t this time)
150ml raspberry toppping
To start with, line your 20cm diametre spring-form tin with plastic wrap. The easiest way is to lay one piece across the tin so it covers the base and the goes up and over the sides. Press the wrap into the tin, so it sits flush with the metal. Then place another piece (same length) in the tin at a 90 degree angle, and press in to the tin.
Break up the biscuits and place in a food processor.
Process until fine crumb (I prefer a rougher crumb, so if you are happy with bigger bits, then process until you are happy with the texture).
Then add the melted butter and mix thoroughly until the butter has coated all the crumbs.
Tip the buttered crumbs into the tin, and press firmly to coat the base and up the sides. The easiest way I have found to do this is to use a straight-sided glass, and use this to press the crumbs. Once this is done, put it into the fridge to firm up while you deal to the filling.
In a mixing bowl (I use my stand mixer, but you can use a hand mixer), beat the filling until it is smooth and soft.
Add the liquid from the defrosted raspberries and mix again (this turns the creamy coloured mix a delicate pink).
Scrape down the bowl, and mix to combine well. **This is the point where you would fold through the melted chocolate IF you wanted to use some** Remove the beater(s) and scrape down the beater and the bowl. Then very gently, fold through the defrosted raspberries. The berries will disintergrate into the individual globes, but this is good.
Pour the cheesecake filling into the chilled biscuit shell, and smooth the top. Pour the topping gently into the centre, and using the back of a spoon, smooth over the top, covering completely.
Chill for 2 hours. When ready to serve, loosen the side of the spring form tin, and gently remove from the base. Gently slide the cheesecake (using the plastic wrap) onto a chopping board and use a sharp knife to cut through the biscuit base. Use a cake server or fish slice to slide the slice of cheesecake out and put onto the plate.
Serve with whipped cream if desired.