Recipe of the Week: Nigella's White Chocolate and Raspberry Cheesecake*
The result is today's recipe, which is courtesy of the gorgeous, voluptuous, so-called "Domestic Goddess", Nigella Lawson. For those of you unfamiliar with her, she's the daughter of a British politician who, for the last decade or so, has carved a massively successful career by way of cooking shows and food writing.
When it comes to food, Nigella's not backwards at coming forwards: Not for her are low-fat this and reduced-sodium that. No, she goes the whole hog with lashings of butter and cream at any opportunity, even when the dish doesn't warrant it. Her shows have been described as 'food porn,' and it's easy to see why (although, judging by the comments on YouTube, not everyone watches her for the recipes). She's the anti-Padma, not scared of staining her clothes (which you know she threw on ten minutes ago), and certainly not afraid of putting on any weight. A proper foodie, in other words!
The following recipe serves ten, and, knowing Nigella, those are generous servings. It also says you can use frozen berries instead, but I reckon it's the perfect way of showing off those fat, fresh ones from TJ's.
7 oz crushed cookies (can be anything: digestives, oreos, shortbread)
2.6 oz butter, melted
10.5 oz white chocolate
284ml heavy cream (as close to 48% fat as possible)
8.8 oz Philadelphia (or other full-fat soft cheese)
8.8 oz tub mascarpone
7 oz fresh or frozen raspberries
Mix the crushed biscuits with melted butter and tip the mixture into a lined 8-inch cake tin and smooth down with the back of a metal spoon. Pop it in the fridge to keep cool while you make the topping.
Melt the white chocolate in a bowl over some gently simmering water, being careful not to overheat it.
Beat the cream, Philadelphia and mascarpone in a bowl until combined and then stir in the melted white chocolate.
Stir the melted white chocolate into the creamy, cheese mix.
Scatter a third of the raspberries onto the biscuit base and cover with a third of the creamy topping, repeat twice more finishing with the remaining raspberries on the top.
Chill for at least six hours or preferably overnight.
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