Turns out there is a benefit to having a dog after all… when it gets sick, you end up with some spare medical syringes, which are just what you need for this project. While not quite the beauty that does the rounds on the internet, I was quite pleased with how this turned out for a first attempt. Also note: when it says use a fine mesh strainer to get out all the seeds, make sure you do just that and don’t rely on your old sieve, which makes it substantially more seedy than it should be, blocking the syringe at key moments.
250g digestive biscuits
2 tbsp cocoa
1 tbsp granulated sugar
1.5 tsp cornflour
90ml cold water
1.5 cups fresh or frozen raspberries / mixed berries
340g cream cheese
70g granulated sugar
1 egg white
1 tsp vanilla extract
1.5 tsp lemon juice
170g white chocolate, chopped
90ml double or whipping cream
- Preheat oven to 150 oC. Line a 23cm springform circular pan with greaseproof paper – cut out the right size of circle, brush the pan with some melted butter, place the circle on top, then brush with some more butter.
- Bash or food process the digestives until smooshed. Melt the butter. Stir the butter, digestives, and cocoa together then add to prepared tin. Bake for 10-15 minutes.
- In a small saucepan, whisk together 1 tbsp granulated sugar and cornstarch until well blended. Stir in cold water and add raspberries. Cook over medium heat whisking frequently, until mixture reaches a boil. Allow mixture to gently boil about 5 minutes whisking constantly and reducing temperature slightly if necessary to reduce splattering, until sauce has thickened. Remove from heat and force sauce through a fine mesh strainer into a bowl to remove seeds, set aside.
- Melt white chocolate with cream in a double boiler until melted and smooth, or melt in a microwave safe bowl in the microwave on 50% power in 30 second intervals, stirring after each interval until melted and smooth.
- In a large mixing bowl, with an electric mixer, beat together cream cheese and granulated sugar until fluffy, about 1 minute. Mix in egg and egg white. Add vanilla and lemon juice. Add melted chocolate mixture to cream cheese mixture and blend until smooth..
- Preheat oven to 165oC (you should already have taken out the base by this point.)
- Pour 2/3 cup cheesecake mixture into the base and spread evenly over bottom. Drizzle or spoon with 2 tbsp raspberry sauce. Slowly ladle remaining cheesecake mixture over the drizzled raspberry sauce, covering all the raspberry sauce (you don’t want it to show through). Swirl cheesecake with a toothpick or knife (your just swirling that inside layer of sauce for now, be careful not to let the sauce show through). Carefully jiggle the pan to even out the top.
- Fill a clean medicine syringe with raspberry sauce and begin to pipe small circles in a swirl pattern over cheesecake. Take a toothpick or sharp pointy knife and beginning with the centre circle, run the toothpick through the centre of each heart (don’t lift the toothpick out until you finish the last circle).
- Bake cheesecake for 40 minutes, then turn oven off and leave cheesecake in the oven for 5 more minutes. Remove from oven and allow to cool. Cover with clingfilm and refrigerate until fully set about 6 hours.
(recipe from Cooking Classy)