ChatterBank0 min ago
Daily Mail Weekend Cheesecake recipe
Can anyone let me have the recipe that was in the Saturday supplement with the Daily Mail a few weeks ago. It was for a white chocolate and raspberry or strawberry (I can't remember which) cheesecake. It was feom a selection recipes with a story attached to them and this particular one was by a lady that was doing her own catering for her wedding and had eaten this cheesecake at a restaurant and asked them for the recipe and then adapted it herself a bit. I meant to tear it out but forget. Would appreciate it if anyone has got it and can pass it on. Thank you
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I make this all the time and it is delicious....it's from the Peoples cookbook by Clare?
Here is the recipe....
75g digestive biscuits, crushed
75g gingernut biscuits, crushed
75g Butter, melted
400 white chocolate, broken into pieces
65g Butter
1/2 vanilla pod (opt)
500g mascarpone
50g caster sugar
180ml whipping cream
2 punnets fresh Raspberries
Melt butter, add crushed biscuits (I blitz mine in food processor) and press onto base of 23cm springform tin.
Place chocolate, butter and vanilla pod (split and seeds scraped) along with pod into a bowl and microwave on medium power for 3 mins.
In food processor mix together the cream cheese, sugar and whipping cream to a smooth consistency.
Remove the vanilla pod from the melted chocolate mixture and stir the chocolate into the cream mixture.
Wipe the raspberries with damp kitchen paper.
Gently stir in 2 punnets of the raspberries, being careful not to release the juice.
Spoon the mixture on top of the biscuit base and place in the fridge to set overnight.
I make this all the time and it is delicious....it's from the Peoples cookbook by Clare?
Here is the recipe....
75g digestive biscuits, crushed
75g gingernut biscuits, crushed
75g Butter, melted
400 white chocolate, broken into pieces
65g Butter
1/2 vanilla pod (opt)
500g mascarpone
50g caster sugar
180ml whipping cream
2 punnets fresh Raspberries
Melt butter, add crushed biscuits (I blitz mine in food processor) and press onto base of 23cm springform tin.
Place chocolate, butter and vanilla pod (split and seeds scraped) along with pod into a bowl and microwave on medium power for 3 mins.
In food processor mix together the cream cheese, sugar and whipping cream to a smooth consistency.
Remove the vanilla pod from the melted chocolate mixture and stir the chocolate into the cream mixture.
Wipe the raspberries with damp kitchen paper.
Gently stir in 2 punnets of the raspberries, being careful not to release the juice.
Spoon the mixture on top of the biscuit base and place in the fridge to set overnight.
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