An annual tradition this, staying with Beloved’s brother in Wales for his birthday and making him a cheesecake. I’ve made a couple of cheesecakes for friends and family this summer already so the recipe I used for this one was a mash up of sorts and it worked out beautifully. It is simple and quick to do and also relatively healthy as it hardly uses any sugar and while I am not a greatest fan of white chocolate, it works very well here with the combination of fragrant raspberries and coconut in the base.
Ingredients and method
Wash and clean 225g ripe raspberries, put them in a bowl and sprinkle with 1tsp of sugar and a squeeze of lemon juice (I also squeezed a little orange juice as I found half an orange in the fridge, but this isn’t necessary). Leave to macerate while you get on with the rest of the cake. For the base: crush 150g digestive (unsweetened) biscuits in a plastic bag with a rolling pin or pulse briefly in the food processor then mix with 50g desiccated coconut. Melt 110g butter and pour over biscuit/ coconut mix, combine then press down into a 23cm springform tin lined (bottom and side) with baking parchment. Leave to cool in the fridge. To make the filling, melt 200g white chocolate in a bowl over a saucepan of simmering water (making sure that the bowl doesn’t touch the water). While this is happening, mix 250g mascarpone (or any other cream cheese) and 250g Greek yoghurt to combine, then add the melted chocolate and mix well. Briefly puree the raspberries with a blender then combine with white chocolate, cream cheese and yoghurt mix. Spread over the base, working from the outer edges towards the centre, smooth the top and refrigerate for at least 4 hours.
I’ve also made this cake with strawberries and think it could work well with blackberries too. Here’s a photo of a slice – I had to work fast here to take photos as the cake was quickly disappearing!