This smooth and creamy cheesecake is delicious: the digestive biscuits and white chocolate give
sweetness, while the raspberry coulis provides a lovely sharp contrast, in colour as well as taste. Filling the holes in the middle of the topping with the coulis means there is a lovely surprise when you cut into it – creating a two-tone effect but a bit different from a rippled cheesecake. Demerara sugar is available at health stores and online. You can use light brown sugar as a substitute. To break the chocolate easily, leave it in the wrapper and give a sharp tap on the work surface before unwrapping the broken pieces. Carefully run the palette knife under the biscuit base to release, or
keep the cheesecake on the base of the tin if you prefer.
FOR THE BASE
150 g digestive biscuits
60 g butter, plus extra for greasing
1 tbsp demerara sugar
FOR THE TOPPING
200 g white chocolate
1 x 250 g tub of full-fat mascarpone cheese
300 ml pouring double cream
1 tsp vanilla extract
500g fresh raspberries
1 tbsp icing sugar
You will need a 20cm round spring-form tin with deep sides, and a piping bag fitted with a plain nozzle (optional).
Butter the base of the tin and line with a disc of baking paper.
To make the base, measure the biscuits into a resealable freezer bag and use a rolling pin, or the base of a saucepan, to crush into fine crumbs, but still with a bit of texture.
Heat the butter in a small saucepan over a low heat until just melted.
Add the crushed biscuits and sugar and stir until combined.
Spoon into the base of the prepared tin and press with the back of a spoon until level.
Chill in the fridge while you make the topping.
Break the chocolate into a separate bowl (see tip), and sit it on top of a pan of simmering water.
Stir until melted but not hot, then leave to cool down for 5–10 minutes until cool but still liquid.
Meanwhile, tip the mascarpone into a bowl, and mix with a spatula to loosen so it is soft. Stir in the cream and vanilla extract, stirring with the spatula until smooth.
To make a coulis for the top of the cheesecake, place half the raspberries into a small blender or food processor.
Add the icing sugar and whizz until runny, then pour through a sieve to remove the seeds.
Pour the melted chocolate into the bowl with the mascarpone mixture and stir to combine, taking care not to over-mix.
Spoon half the white chocolate mixture on to the biscuit base in the tin.
Use the handle of a teaspoon to make a few small holes in the white chocolate mixture, pushing right down to the top of the biscuit base.
Pour or pipe enough of the coulis into the holes to fill them, setting aside the remaining coulis for decorating the top of the cheesecake.
Spoon the remaining white chocolate mixture on top and smooth and level the top.
Cover with cling film and chill in the fridge for a minimum of 6 hours or ideally overnight.
To serve, arrange the rest of the raspberries on top of the cheesecake and drizzle over the remaining coulis.
Run a palette knife around the edges of the tin before removing the sides and base (see tip), and sit it on a serving plate.
Recipes provided by BBC Lifestyle in South Africa. The show airs from Tuesday, July 4 2017 at 9 pm.