Happy Friday everyone, isn’t it a lovely Spring day out there today? Hope it’s just as nice where you are too! I’m in an especially good mood because I’m starting work on my kitchen renovation today. I can’t wait to get it looking fresh and clean – just imagine all the lovely recipes I’ll be able to make in there once the new worktop and oven is installed!Seeing as I can’t do much cooking myself at the moment I’ve decided to share a delicious recipe from Delicake today. After getting a Delicake dish earlier this month, I’ve been browsing their recipe website a lot and asked if it would be okay to share one of their fab desserts with you today.
Ingredients: 250g biscuits for the base, 75g butter to combine, 250g cream cheese, ½ cup caster sugar, 600ml thick cream, 200g white chocolate (or milk chocolate if you prefer), 1 punnet raspberries, 1 tablespoon gelatine, ¼ cup of hot water for the gelatine.
Step 1 – Crush biscuits in a processor & combine with 75g melted butter. Press into the base of a Delicake dish firmly and refrigerate for a minimum of 10 minutes.
Step 2 – In a saucepan add 300g cream & chocolate, stirring till melted. Allow to cool.
Step 3 – Combine cream cheese, caster sugar in a bowl using an electric mixer. Add 300g cream and mix for a further minute.
Step 4 – Sprinkle gelatine over hot water and mix, allow to cool but do not allow mix to set. Combine with cream cheese mixture.Step 5 – Combine chocolate mixture and cheesecake mixture together. Pour over the biscuit base and refrigerate for a minimum of 8 hours or overnight.
Step 6 – Just before serving, remove the lid; decorate with raspberries then remove the sleeve. I literally cannot wait to make some glorious desserts in my new kitchen and I’ve already got a great idea for my next pudding recipe… watch this space! This recipe comes to you courtesy of Delicake – I’d like to thank them for allowing me to share their cheesecake recipe. Have a great weekend all 🙂