Valentine’s Day is fast approaching! For those in a relationship, this day is very commercialised, and for those who are not in the relationship…. well, many of us will just get on with our day as if it is just another day. But I do like the idea behind it. Our lives, can get so busy, that we can sometimes forget to stop, and tell the person that we love, that we ‘love them’. I don’t believe that you need to fall into the trap of buying grand or extravagant gestures, but simply taking time out to spend with the person you love, can often be the nicest way to demonstrate that you love someone. So this year, why not take the time out, and cook them a lovely meal? But, what to cook?! For dessert, I do recommend this Raspberry and White Chocolate Cheesecake. It is a firm favourite with almost everyone that I have made it for. If you are making it for a guy, most guys I know love cheesecake, and, well, if you are making it for the lady, well you can never go wrong with chocolate and raspberries … it is a firm winner on both accounts, and pretty easy to make aswell!
For the base:
- 150g butter, melted
- 300g plain sweet biscuit, into crumbs
- 500g cream cheese (Philadelphia)
- 250g sour cream
- 6 eggs
- 100g caster sugar
- 1tsp vanilla essence
- 200g white chocolate, melted
- 275g fresh or frozen raspberries
For the Coulis:
- 275 g raspberries
- ½ cup sugar
- Preheat oven to 150C. Butter a 23cm loose-based cake tin and line the bottom with baking paper.
- To prepare the base, mix the butter and biscuit crumbs together and press into the prepared tin. Chill while preparing the filling.
- Melt the chocolate, by placing it in a bowl over a small pan of simmering water, making sure that the bowl does not touch the water.
- To prepare the filling, place the cream cheese, sour cream, eggs, sugar, vanilla and melted chocolate into a food processor and blend until smooth. Pour half the mixture into the chilled base, sprinkle the raspberries over and top with the remaining cream cheese mixture.
- To prepare the coulis, place the raspberries and sugar into a food processor and blend until smooth, then sieve to remove the seeds. Drizzle some of the coulis over the cheesecake, reserving the rest for serving, then bake for 1 hour. Turn off the oven but leave the cheesecake in to cool.
- Serve the cheesecake cold with the remaining coulis.