VANILLA CHEESECAKE \^/ITH A

RASPBERRY TOPPING
My family absolutely love this dessert. lt works every time, and has a lovely hint of lemon. The biscuits
add a fantastic crumbly richness
-
God bless Digestivesl lt's a solid vanilla cheesecake recipe that you can
make without the additlon of the raspberries, but if they're in season and at their best, make the sauce to
drizzle over the cheesecake and you'll knock people's sock off! Other fruits that would work in place of
raspberries are strawberries, cherries, blueberries, blackberries and blackcurrants.
serves I
I 50g butter,plus on extro knob
for
greosing the tin
2009 Digestive biscurts
l00g rolled oots
I vanillo pod or I teospoon
yonillo
essence
5009 oeom cheese
I 50g caster sugor
I lemon
I oronge
300m1 double
qeom
For the raspberry topping
I 00g coster sugar
5009 rospberries
To make your base
Grease a 23cm springform cake tin with the knob of butter
.
Wrap your biscuits in a clean tea towel
and then, using a rolling pin, bash them up until you have fine crumbs
r
Put a pan over a low heat, add the
oats and toast them until they turn darker in colour .
Cut the butter into cubes and add it to the pan
with your biscuit crumbs
.
Gently stir with a wooden spoon until the mixture combines .
Remove from
the heat and spoon the mixture into your cake tin, smoothing it out evenly
'
Gently push down on the
biscuit base using the back of a metal spoon, or your hands
-
you want to pack it down flat and even r
Put the base in the fridge to chill and set for I hour
To make your filling
lf using one, cut your vanilla pod in half lengthways and gently drag the edge of your knife along the insides
of the pod to scrape out the seeds
.
Put all the cream cheese into a mixing bowl, and add the vanilla seeds,
or the vanilla essence, and the caster sugar
.
Grate over the zest of the lemon and orange, then squeeze in
the juice
from the lemon
.
Give it all a good stir until nice and smooth . ln another bowl, whisk your cream
until it
Sives
you soft
'peak' .
Add half of it to your cream cheese mixture and fold it in
.
Then fold the
remaining cream in gently o
Once everything is blended, spoon the mixture over the biscuit base and use
a spatula to smooth it out
.
Place your cheesecake in the fridge for at least an hour
To serve your cheesecake
Lift the cheesecake out of the cake tin by easing round it with a palette knife
.
Place on a serving plate o
Mix the sugar and raspberries in a bowl
-
use your hands and scrunch them together
.
Pour this mixture
over the top of the cheesecake and smooth it out to the edges using the back of a spoon
S\MEET THINGS 325
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