A Heart Full of Love....

(and a tummy full of )

Raspberry & White Chocolate Cheesecake



Valentine's Day is just around the corner, and during a recent trip to Sainsbury's I spotted this heart shaped spring form tin - and of course, I just had to get it.

  It has been become a bit of an obsession of late, to 'collect' (or impulse buy according to Mr. B) baking tins and equipment, but we all know that these are essential items that I'm investing in - right?

So in order to redeem myself a little for this latest purchase (and not have to hide it away for a few weeks before I risk using it), I set about making something that my Valentine would not be able to resist.

I knew anything involving white chocolate would be met with approval, so it was just a case of adding a few more of his favourite things and see what would appear.

This is a very simple recipe which will set in the fridge overnight, so quick and easy.
I have found baked cheesecakes have a tendency to over bake unless you watch them very closely, and often run the risk of cracking.
Then you have to become a master of disguise and cover the little imperfections with fruit and icing sugar.

You will need :

200g shortbread biscuits
60g melted unsalted butter
200g melted white chocolate
300g full fat of medium fat soft cream cheese
200g fromage frais
200g fresh raspberries (or other soft fruit of your choice)

1. Melt the white chocolate in a bowl placed over a pan of simmering water. You can use the microwave  but I prefer to melt it slowly over the pan.



2. Grease the springform tin and set aside.

3. Crush the shortbread biscuits. You can do this in the food processor which is very quick and easy but if you prefer the old fashioned method, place in a plastic bag, and bash the life out of it. It's a good way to clear some of that pent up aggression we sometimes have.

4. Mix the biscuit crumbs with the melted butter and then press firmly into the base of the tin. Place in the fridge until needed.

5.  Beat together the cream cheese and fromage frais until smooth and thick.

6. Add the raspberries to the mixture along with the melted chocolate and mix until fully combined.

7. Spoon the cheesecake mixture onto the biscuit base. Level the top off (no licking the spoon just yet) and chill overnight. Now you can lick the spoon.

8. When ready to serve, run a palate knife around the edge of your tin the loosen the cheesecake away from the sides and careful release the spring clip.

Hold your breath, and hopefully it will lift away cleanly.

I dipped the palate knife in a tumbler of boiling water to warm it up and then carefully ran the knife around the edge of the cheesecake to 'tidy up' the appearance. 

This is a very simple and easy recipe to whip up for the one you love on Valentine's day and you will be sure to impress them with your baking expertise.

Happy Valentine's Day

x