This no bake cheese cake screams summer to me -
The creamy white chocolate the hint of orange and the sharpness of the raspberries blends perfectly together. A thick digestive crust and a thick cheesecake filling and if thats not your thing, make it in a 10" tin for a thinner cheesecake... I like to prepare my cheesecakes the night before to get a good set on them, plus the flavour matures.
Ingredients
- 300g Digestive bisucit
- 130g butter
- 500g Mascapone Cheese
- 300g Extra double cream
- 200g White chocolate
- 50ml Orange essence
- 1 x Large orange
- 1 x punet of raspberries
- 100g Icing sugar
Equiptment
- 8" spring form tin
- Mixing bowl
- Spoon
- Electric hand mixer (preferred)
- Baking paper or chosen method of lining your tin
To Decorate
- Sliced orange
- Grated white chocolate
- Fresh raspberries
To Serve
On its own or why not try out one of the following:
- Fresh raspberries or dried
- Crushed hazlenuts
- White chocolate sauce
Steps
- Lined an 8" spring form tin with baking paper, I like to line the rim and not the bottom, to make sure I have a clean edge when removing the tin.
- Crust your biscuits using your preferred method (blitz in a food processor or bash in a food safe sandwich bag) then pop the crushed biscuits in a bowl and pour in the melted butter and combined until you have a damp looking biscuit (not wet, damp)
- Press the biscuit into the tin, level out and leave in the fridge to chill until you have made your filling.
- Prepare your orange, grate and juice it and set aside.
- Melt the white chocolate and set aside.
- Empty the mascapone, extra double cream and icing sugar in a bowl and whisk until it thickens but do not over mix.
- Add the the orange rind, juice and essence and combined then add the white chocolate.
- Lastly add the raspberries, use spatula to combined them into the mix, you dont want to beat, just combined so that you dont burst the raspberries and make the cheesecake pink.
- Empty and press / spread into the tin, cover (wrap) and leave to set overnight.
- The next day, remove it from the tin and pop it on your serving dish, drizzle with white chocolate, top with fruit and chocolate shavings. This will serve between 8 and 10 depedning on how thick you cut it.
