Raspberry ripple and white chocolate cheesecake bars recipe
Blogger Kim Grimshaw from @OnThePlate has collaborated with Denby pottery to create an exclusive menu of dishes inspired by the Modern Rustic trend, which are perfect for sharing with friends.
Ingredients
For the cheesecake bars- 300 g gingernut biscuits
- 75 g unsalted butter, melted
- 600 g cream cheese
- 3 large eggs
- 75 g caster sugar
- 1.5 tsp cornflour
- 150 g white chocolate, melted
- 150 g fresh raspberries, plus extra to serve
- 30 g golden caster sugar
Details
- Cuisine: British
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 110 mins
- Serves: 9
Step-by-step
1) Begin by making the raspberry ripple. Puree the raspberries and add to a pan with the golden caster sugar. Bring to a low simmer and reduce until slightly thickened, for 1 - 2 minutes. Set aside to cool.
2) Heat oven to 160C/140C fan/gas 3. Line a 24cm x 24cm oven dish with tin foil. Blitz the biscuits in a food processor and combine with the melted butter. Put the crumble base into the the lined dish and press down.
3) Whisk the eggs, then mix in the cream cheese, sugar and melted white chocolate. Spoon over the biscuit base and smooth out.
4) Add the raspberry puree to the top of the cheesecake and swirl with a skewer.
5) Bake for 45 minutes, leave to cool and chill in the fridge for at least 1 hour before slicing into squares. Serve with extra raspberries.
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