Tuesday, 17 June 2014

Raspberry + White Chocolate Amaretti Cheesecake

I made this cheesecake a few weeks ago, and I thought I'd saved it as a draft but my silly iPad decided not to save it at all. 

I had ended up overbuying fruit when I went to pick up a few bits from the supermarket, and truth be told, I don't actually like raspberries. I needed to find a recipe that I could use them in and the first thing I could think of was cheesecake! I'm a bit of a stickler when it comes to baking cheesecake and I think it's a really weird idea, so I opted for a simple no-cook cheesecake recipe. 

You will need:
300g white chocolate
50g sugar
2 x 300g of cream cheese
300ml of double cream 
85g of Amaretti biscuits 
a punnet of raspberries
clingfilm
a bowl or tray to serve

1. Melt the chocolate in the microwave.
2. Mix the cream cheese, sugar and double cream together. 
3. Add the melted chocolate (when cooled).
4. Clingfilm the down (as this is an upside down cheesecake). 
5. Add half of the mixture to the bottom of the bowl. 
6. Add half the punnet of raspberries. 
7. Add the remainder of the mixture. 
8. Press the Amaretti biscuits upside down into the mixture. 
9. Leave to cool overnight or for at least 6 hours in the fridge. 

Hey presto! This is a full fat dessert, and will serve around 10 people (or more!). 
Say hello to my massimo June advertisers, Wardrobe Conversations!

3 comments:

  1. This sounds absolutely delicious... I love love love raspberries and amaretti biscuits. This is a winning combination for me :)

    Faye | freckles-and-all.com

    ReplyDelete