Celebrating Pink with Raspberry & Redcurrant Cheesecake and our new pink / grey bento lunchbox.
This cheesecake has always been a winner in our family. Its a no-cook version that tastes as good as it looks, and is adaptable in so many ways.
I have changed this recipe lots of times over the years, and haven’t yet found a combination that didn’t work. Whether you're after a chocolate base or crunchy nutty twist, it’s so easy just to add or take away what you’d like. The filling can also be adapted, from citrus fruits (orange, lime tangerine…) to the whole fruits mixed into it. It always seems to work, as long as you stay to the core basic ingredients.
I’ve been known to make a tantalising chocolate and orange version, with chocolate rasps and kumquat, to this vibrant raspberry and redcurrant version pictured here -a very fresh and fruity combination! One word of caution though. Always make sure you leave it long enough in the fridge for it to set. No one likes a sloppy cheesecake, no matter how nice the topping is….!
Whichever twist you would like, follow the basics, and throw caution to the wind -test your creative side...
Wow your friends this raspberry season with this visually striking dessert….
250g biscuits (digestive or butter biscuits)
100g butter (metled)
100g dark chocolate (melted)
600g full fat soft cheese (e.g. Philadelphia)
100g icing sugar
284ml double cream
Prep: 30 min. + Chilling overnight in fridge.
1. Weigh out all the ingredients for the cheesecake base before you begin.
2. Prepare the 23cm cheesecake tin by greasing it with a little butter.
3. Place the biscuits into a food processor, and blast the biscuits. Try not to turn them into dust -it's ok to leave some small lumps.
4. Melt the butter and chocolate. You can do this in a microwave, or melt the chocolate over a hot pan. (Tip: Try to make sure to add a little of the butter to the chocolate to aid the melting process). Be careful not to overheat the chocolate, remember only to heat it just enough for it to melt.
5. Add the chocolate and butter to the biscuit mix and zap a little longer to evenly coat the biscuit mixture.
6. Pour out the chocolate mixture into the prepared tin.
7. Press down firmly with the back of a spoon, and leave for a short while in the fridge.
1. Weigh out the ingredients for the filling.
2. Whisk the cream until the soft peak stage, either with a manual or electric hand whisk.
3. Take a large bowl and add the rest of the ingredients for the filling.
4. The the whisked cream, and carefully fold all the ingredients together, taking care not to lose too much of the air from the cream.
5. Pour out the filling and place on top of the chilled base. Smooth out evenly.
6. Place in the fridge overnight to set.
Serve onto individual serving plates adding fresh raspberries to delight your guests.
The great thing with the bento is that you can serve into it, and be sure that its leakproof seals will make sure the filling stays where it's supposed to.
Take it to work or school, or just out for a picnic. This great recipe will taste amazing wherever you go.
..... our bentos are so versatile.
Comments will be approved before showing up.