Wednesday, 16 April 2014

Raspberry cheesecake

The sun is out and spring is in full swing in Brussels. Now is the perfect time to start practising those summer desserts, and what is more appropriate for summer than fresh fruit on a light creamy cheesecake? 

I got this recipe from a Mary Berry recipe book. The cheesecake is so quick and easy to make, then just needs to be left in the fridge overnight to set.

Being in Belgium meant I had to play around with certain ingredients from Mary Berry's original recipe ... 
  • Instead of using digestive biscuits and demerara sugar in the base, I used speculoos biscuits and brown sugar.
  • Double cream by UK standards should apparently have a minimum milk fat percentage of 48%. The highest percentage I could find in my Brussels supermarket was 34% so the cream I used was not as thick as that which Mary Berry suggests.
  • For the topping, Mary Berry suggested brushing 4 tbsp of redcurrant jelly (heated in a small saucepan until it has melted) over the fresh raspberries. Instead of this, I just blended a few of the raspberries and spooned this purée on top.
Below are the ingredients and method that I used.



For the base

175g speculoos biscuits
75g butter
40g brown sugar

For the cheesecake

225g soft cheese
25g caster sugar
150ml double cream
150ml Greek yoghurt
juice of 1½ lemons

For the topping

175g fresh raspberries


Put the biscuits into a plastic bag and crush finely with a rolling pin.

Crushed speculoos biscuits

Melt the butter in a medium-sized pan. Once melted, remove the pan from the heat and stir in the biscuit crumbs and brown sugar. Press this mixture into the base of an 8 inch loose-based cake tin and then leave to set.

Cheesecake base

To make the cheesecake filling, measure the soft cheese and caster sugar into a large bowl (or food processor) and mix well to blend thoroughly. (I used my hand held whisk.) Add the cream and yoghurt and mix again. Gradually add the lemon juice little by little, whisking all the time. Turn the mixture into the tin over the biscuit base, level the surface and then place in the fridge overnight to chill.

Ready for the fridge!
When the cheesecake has had time to set in the fridge, run a knife around the edge (all the way down to the biscuit base) to loosen the cheesecake from the tin. Then push up the base or remove the sides of the tin and slide the cheesecake onto a serving plate.

Arrange the raspberries on top of the cheesecake. If you want to dress the raspberries up a bit, you can blend a few of the raspberries and then spoon this purée on top. I finished by dusting it with icing sugar.

Once decorated, leave to set. Serve chilled. Enjoy!

Decorated with raspberries

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