White chocolate and raspberry cheesecake
Ingredients
For the base
150g/5½oz digestive biscuits
75g/2¾oz butter, plus extra for greasing
For the filling
250g/9oz mascarpone cheese
300ml/10fl oz double cream
1 tsp vanilla extract
200g/7oz white chocolate, broken into chunks
For the coulis
400g/14oz fresh raspberries.
Method
Grease the base of a 20cm/8in springform cake tin with butter, then line with a circle of baking parchment.
To make the cheesecake base, put the biscuits in a plastic bag and crush with a rolling pin until it resembles fine crumbs but still has texture. Melt the butter in a small saucepan over a low heat. Add the biscuits and stir. Spoon into the base of the tin and press using the back of a spoon until level, then cover and chill in the refrigerator.
To make the filling, put the mascarpone and double cream into a bowl and whisk with an electric hand whisk until it is smooth and has very soft peaks. Stir in the vanilla.
Put the chocolate into a small heatproof bowl, and place on top of a pan of simmering water. Stir until melted but not hot. Set aside for 5–10 minutes, until cool but still liquid. Pour into the mascarpone and stir, but be careful not to over mix.
To make the coulis, put half the raspberries in a small blender.
Blitz until runny, then pour through a sieve into a bowl to remove the seeds.
Spoon half of the white chocolate mixture over the base. Use the handle of a teaspoon to make a few narrow holes in the mixture right down to the base. Pour or pipe the coulis into the holes, reserve some for decorating.
Spoon the remaining white chocolate mixture on top, then smooth and level it. Cover with cling film and chill for at least 6 hours, or overnight.
Run a palette knife around the edges of the tin. Remove the sides and base and sit on a plate. It may be easier to serve on the base or carefully run a knife under the biscuit base to release. Arrange the remaining raspberries on top of the cheesecake and drizzle over the remaining coulis.
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Votes
@shenkawys
When copying text from other sites (like this entire recipe, including picture), you should at the very least tell us your source and make it apparent that this is not your own text. Plagiarism is not accepted here. Could you add your source please?
This is not copying
I can read it from sites and write it by myself .
First of all, you did not actually take that picture yourself, you copied it from the recipe @cheetah linked. You have to cite sources for pictures that aren't your own.
Second, you copied the text from that site word for word. This is not your own text, again, this is from the site @cheetah posted. You do this with other posts aswell and you have to stop that. I will report your posts to our Steem-cleaners team and I suggest you start writing your own original posts. If you ever use a picture that's not yours, cite the source.
Thank you for this advice
Your posts always on top. Keep up the good work :-) @shenkawys
@phamxuan
Thank you very much
I like followers like you
If you liked it follow and vote.
Mouth watering!
By the way, reading it somewhere and typing it exactly as you read it, doesn't make it your own content.
I put the publication to take advantage of and not to know its source
If you want people to take advantage of someone else's work, don't you think that other person should get the credits for it? Still thanking you for sharing, but none the less...
Ok