This is awesome. I mean I love cheesecake and the oreo one I made was pretty good, but this one has now taken over as the best ever (at least until the next one – so fickle…)
- 200g amaretti biscuits (you could double this and the amount of butter if you wanted a thicker base)
- 100g unsalted butter, melted
- 3 sheets of leaf gelatine
- 142ml carton single cream
- 300g full-fat soft cheese (for cheesecake I always use Philadelphia but thats personal taste of course)
- 100g golden caster sugar
- finely grated zest of half a lemon
- juice of one lemon
- 300g raspberries
- 142ml carton whipping or double cream
- 1 medium free range egg white
- cup full of raspberries
- splash of water
- teaspoon of cornflour
- Crush the biscuits with a pestle and mortar (a few at a time will let you get smaller crumbs) or seal the biscuits in a plastic bag and crush them to fine crumbs with a rolling pin. Tip into a bowl and stir in the melted butter, mixing thoroughly so that all the crumbs are soaked.
- Tip the mixture into a DEEP loose-bottomed 24cm round cake tin, at least 5cm deep, which has the base lined with baking parchment (if you don’t do this you will find it hard to get the biscuit base away from the tin base when you come to serve it) and press down with the back of a metal spoon to make an even layer over the bottom of the tin. Chill in the fridge while you make the filling.
- Submerge the gelatine leaves in a dish of cold water, and leave to soak and soften for 5 minutes. Pour the single cream into a pan and bring just to the boil, then take off the heat. Take the gelatine leaves out of the water, give them a squeeze to get rid of excess water, and stir one by one into the cream (they will dissolve instantly). Leave to cool for a few minutes.
- Beat the cheese in a bowl with the sugar, lemon zest and juice until smooth and creamy. Mix in the single cream and gelatine mixture and the raspberries.
- In another bowl, lightly whip the whipping or double cream so it falls in soft peaks, then fold it into the strawberry mixture.
- Whisk the egg white in a clean bowl until it forms stiff peaks, then fold gently into the cheese mixture. Pour into the cake tin and smooth down lightly. Chill for at least 21⁄2 hours until set, overnight is great.
- Make the sauce by mixing all the ingredients together in a pan over a medium heat and bubble until reduced to a syrupy consistency. Pour through a sieve to remove the seeds (the mixture will take ages to go through but you will get more than you first think you will) and leave to cool, then put in a piping bag with the end snipped off and pipe dots of the sauce in a spiral pattern on the cheesecake from the centre out. Mine blobbed a bit in places, but don’t worry about it!
- Take a toothpick, think skewer or something similar and draw a line through each dot so they run together in something like a heart pattern. Ta-dah!
(all photo credits miss suzylee)