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FOOD & DRINK / RECIPE Berry Beautiful
New from the nation’s favourite baker and queen of the kitchen Mary Berry is this delicious dessert that’s the perfect fi nishing touch to lunch or dinner if you’re entertaining the family over the Easter weekend
WHITE CHOCOLATE & RASPBERRY
CHEESECAKE Serves 6-8 You’ll need
For the base • 150g digestive biscuits • 60g butter, plus extra for greasing • 1 tbsp demerara sugar For the topping • 200g white chocolate • 1 x 250g tub of full-fat mascarpone cheese
• 300ml pouring double cream • 1 tsp vanilla extract • 500g fresh raspberries • 1 tbsp icing sugar
1. You will need a 20cm round springform tin with deep sides, and a piping bag fi tted with a plain nozzle (optional). Butter the base of the tin and line with a disc of baking paper. 2. To make the base, measure the biscuits into a re-sealable freezer bag and use a rolling pin, or the base of a saucepan, to crush into fi ne crumbs, but still with a bit of texture. 3. Heat the butter in a small saucepan over a low heat until just melted. Add the crushed biscuits and sugar and stir until combined. Spoon into the base of the prepared tin and press with the back of a spoon until level. Chill in the fridge while you make the topping. 4. Break the chocolate into a separate bowl (see tips), and sit it on top of a pan of simmering water. Stir until melted but not hot, then leave to cool down for 5-10 minutes until cool but still liquid. 5. Meanwhile, tip the mascarpone into a bowl and mix with a spatula to loosen so it is soft. Stir in the cream and vanilla extract, stirring with the spatula until smooth. 6. To make a coulis for the top of the
cheesecake, place half the raspberries into a small blender or food processor. Add the icing sugar and whizz until runny then pour through a sieve to remove the seeds. 7. Pour the melted chocolate into the bowl with the mascarpone mixture and stir to combine, taking care not to over-mix. 8. Spoon half the white chocolate mixture on to the biscuit base in the tin. Use the handle of a teaspoon to make a few small holes in the white chocolate mixture, pushing right down to the top of the biscuit base. 9. Pour or pipe enough of the coulis into the holes to fi ll them, setting aside the remaining coulis for decorating the top of the cheesecake. Spoon the remaining white chocolate mixture on top and smooth and level the top. Cover with clingfi lm and chill in the fridge for a minimum of 6 hours or ideally overnight. 10. To serve, arrange the rest of the raspberries on top of the cheesecake and drizzle over the remaining coulis. Run a palette knife around the edges of the tin
before removing the sides and base (see tips), and sit it on a serving plate.
Mary’s everyday tips
• To break the chocolate easily, leave it in the wrapper and give a sharp tap on the work surface before unwrapping the broken pieces. • Carefully run the palette knife under the biscuit base to release, or keep the cheesecake on the base of the tin if you prefer. • Prepare ahead: Can be made up to 2 days ahead and kept in the fridge. Decorate just before serving for the best results. • Freeze: Freezes well without the raspberries and coulis on top.
Our recipe is taken from Mary Berry’s latest book, Mary Berry Everyday, published by BBC Books, with photography by Georgia Glynn Smith, priced £26 hardback.
The INDEX magazine
www.indexdigital.co.uk
39
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