Wednesday, 9 May 2012
Vanilla Cheese cake with raspberry coulis
Serves 12
Ingredients
150g plain digestive biscuits or petit beurre
75g butter
1kg cream cheese
400g white chocolate
2 tsp vanilla essence
Raspberry coulis
1 small punnet of raspberries( you can use frozen)
150g icing sugar
The Method
1) Cover the base of a loose bottom tin with a double layer of clingfilm. Crumb biscuits until very fine in food processor (or put into plastic bag and smash with a rolling pin).
2) Melt butter in saucepan, mix with crumbed biscuits then press biscuit mixture into loose bottomed tin.
3) Melt the chocolate in a bowl over a pan of boiling water. Leave to cool for 10 minutes. When cool mix into the cream cheese and spoon over the base. Smooth the top with a wet knife. Cover with clingfilm and put into the fridge for at least 5 hours to set.
4) For the raspberry coulis- Slowly bring the raspberries to the boil with the icing sugar for 5 Min's until the sauce is sticky remove from the heat and puree with a hand blender, pass through a sieve and allow to cool before refrigerating.
To Serve
Cut with a hot knife dipped in hot water, drizzle the coulis onto the plate and place the cut cheesecake on top serve with creme Chantilly.
XRNBGF4Z82NP
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment