I love food. I think about it. Dream about it. Set time aside to be with it. It's pretty much my life partner at the moment. And not just any food. Oh no, this calorie consumption queen is quite particular about good quality, tasty, interesting sustenance. But there just isn't time to go into that now. I can tell you though, it makes quite a change to my fussy/skinny days of yore. Read more here.
Today is a fast day so this is quite the torturous post, I can tell you.
I did deliberate over what to share or talk about with you today. I was focussing on savoury and struggling slightly. I mean, there are some recipes I make a lot and eat like they're going out of fashion. Like this chilli con carne or this salmon, pea and lemon risotto. But nothing was jumping out at me.
Then, inspiration came in the form of SlapSnap and Sarah's post about cake. CAKE! Of course. How was that not my first thought?! I have a cake/baking fetish. And you can look forward to more about it later in May.
I had a number of different sweet recipes I could turn to. Like Nigella Lawson's devil's food chocolate cake (which work well as muffins as well) or Delia Smith's bread and butter pudding with whiskey soaked raisins (rum works, too). And I've already shared a few different sweet recipes here on the blog, all of which were front runners;
But I'm not feeling 'cheating' today. So have opted for a new recipe for you. One which I can't believe I haven't already shared. I've made it for a few birthdays and parties, and it has been rather happily consumed. I discovered it after it featured at a friend's dinner party. I then just needed it in my life.
White chocolate cheesecake
This is a recipe for just the cheesecake itself. You could have a number of different toppings; strawberries, raspberries, blueberries, pineapple, etc. You could also opt for a chocolate biscuit base or add a fruit coulis.
Serves: 6 | Time: 3 hours (min)
- 300g Philadelphia cream cheese
- 250g mascarpone cheese
- 300ml double cream
- 2 x 300g white chocolate You can use any type of chocolate and even use less e.g. 3 x 100g
- 300g biscuits e.g. digestives I have used as much as 500g of biscuits for a thicker base
- Few knobs of butter
- Tin e.g. 7 inches
- Crush the biscuits until completely ground. Add butter (either in food processor or gently heat on hob) until desired crumbly consistency.
- Add the biscuit mixture to a cake tin and pat till flat. TIP: Key is to use the right amount of butter to bind the biscuit together; too little, and it will be really crumbly; too much and it will become soft. Leave to set in the fridge for approximately 30 minutes.
- Begin melting the chocolate in a glass bowl over a a small pan of hot water on a low heat. Stir occasionally to prevent sticking.
- Mix the philadelphia and mascarpone cheese together with a whisk; hand or electric. Add double cream and whisk. Finally, add melted chocolate to the mixture and whisk. The mixture may seem slightly 'curdled'; just continue whisking.
- Spoon the mixture over the cooled and set biscuit base. Return to the fridge to cool for as long as possible, until the topping is set. Finally decorate with fruit or other topping.
Here is a photo of the one I made for my brother's birthday to feast your eyes on. Yes, those letters are cut out of strawberries.
I also added this to a popular recipe website, with a mixed reception about my haphazard ingredient list (I had put it online for myself not really for others) but it has received a number of positive reviews. Give it a go, let me know how it tastes!