Sunday, 28 October 2012

Chocolate Chip Raspberry Cheesecake

I've been itching to try out this recipe for a while now. The only thing different was that I replaced it with raspberries and drizzled white chocolate on top and here you go Chocolate Chip Raspberry Cheesecake with White Chocolate Drizzles *swoon*. Cherries aren't in season yet in Australia although summer is coming in a month-ish time and I was not going to go out and get myself an expensive batch of cherries. I like recipes that are relatively easy and economical. I mean if you want to compare baking a cheesecake to a standard cake which mainly contains butter, eggs and flour, then of course the cheesecake is more pricey. However, you definitely get more value out of it by baking it yourself rather than buying one from the cake stores.
My mother creeped out when she saw me pulling out the frozen raspberries for baking this cheesecake. She has low tolerance for sour berries especially, but this cheesecake surely did not disappoint her. The sourness of the raspberries compensated for the sweetness of this cheesecake and the white chocolate drizzles on top made it a perfect combination. Insanely delicious. I wouldn't omit the white chocolate for this recipe. Never! I would love to try the original version as well once the cherries are cheaply available in the market.
Baking this cheesecake was the death of me because I did another late night baking session - the ninja style. It was wayyyy past my bedtime by the time I finished baking and cleaning up my mess. Although I could've easily taken my time to bake this cheesecake on the following day, time constraints did not permit me to do so. It is my little sister's sweet 16th birthday and sadly I had to pop into uni on the same day to do some work for my weekly meetings.

My little sister loves her cheesecakes. Actually we all do. My papa once bought a kilo's worth of marie biscuits from Costco just for me to bake a stash of cheesecakes. No I'm not exaggerating here. This cheesecake is a winner, I mean how could you not love the refreshing taste from the raspberries, the tangyness of the cheesecake and the chocolate amongst everything? Less than a quarter was left by the end of the night amongst 7 people. Many went for seconds and one went for a third...
One of the troubles I had with this cake was cutting it and the crumbs would fall apart easily. I should've made more biscuit crumbs for the base on the corner of the tart tin to be more thicker and bake it in the oven for more stability. I placed it in the freezer instead thinking it'll do the same thing...I guess was wrong.

Chocolate Chip Raspberry Cheesecake

(presentation inspired by Eat, Little Bird and recipe adapted from raspberri cupcakes)

2 cups (about 200g) of crushed digestive biscuits (I used arrowroot biscuits)
1 tbsp sugar
100g butter, melted
150g raspberries (fresh or frozen)
1 tbsp sugar
2 tsp lemon juice
1 tbsp cornflour (cornstarch) + 2 tsp cold water
150g finely chopped dark chocolate, or 3/4 cup mini dark choc chips (I blitzed my chocolate in the food processor to make the pieces really tiny)
300g cream cheese, softened
60g (about 1/2 cup) icing sugar, sifted
1 tsp vanilla extract
250ml thickened cream
50g white chocolate

1. Preheat oven to 160°C/140°C fan-forced . Line the base of a 20 to 22cm loose-base flan tin or tart tin with baking paper. Mix crushed biscuits and 1 tbsp sugar together in a medium bowl. Add the melted butter and stir until well combined. Press the mixture into the base of the tin forming an even layer, then using your fingers to gently push the mixture up to the sides of the tin, leaving a sufficiently thick border. Bake the biscuit base for 15–20 minutes. Place the tin on a wire rack and allow it cool completely.

2. Place raspberries, lemon juice and 1 tbsp sugar in a small saucepan. Stir over medium-low heat. Crush the raspberries until they're pureed and stir until the sugar dissolves. Add the cornflour mixture to the saucepan and continue stirring over heat until mixture starts to thicken, then set aside to cool.

3. Using an electric mixer, beat the cream cheese, icing sugar and vanilla at high speed until it becomes smooth and creamy. At low speed, gradually add the finely chopped chocolate and beat until it is evenly distributed. Add the raspberry mixture to the cream cheese filling and stir until combined.

4. In a separate mixing bowl, carefully beat the cream to stiff peaks (keep a close eye on this as the thickened cream is easy to overbeat). Fold cream into the rest of the mixture and then pour over the cooled crust. Chill in the fridge for at least 3 hours or overnight.

5. Melt the white chocolate either in a small bowl over a pan of simmering water or carefully in the microwave. Pour the melted chocolate into a small plastic zip-lock bag, snip off a corner and slowly drizzle the melted chocolate over the cheesecake. Return the cheesecake to the fridge to set for about 15 minutes before serving.

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