|No cupcakes, just a kissy ©Nimpipi|
I realised two things this weekend.
1. Cheesecakes are crowd pleasers.
2. It's super hard to shoot food when you have a house-full of guests.
The latter, despite the fact I had a friend helping me out. Actually, I should have figured this out at Brunch a couple of weeks ago and made better arrangements this time. But hey, we live and learn right?
So this Saturday for dinner, I'm going to keep most of the things ready and she can come in a little earlier so that we can style and shoot together. No last minute tensions. No confusions.
Anyhoo, getting back to the cheesecake. Honestly, I am not a fan of no-bake cheesecakes. I find them too springy and not creamy enough. They are light ofcourse, but they aren't as satisfying as their baked counterparts. But when my friend asked me to make her a mango cheesecake, I found it hard to refuse. (Actually, if anyone asks me to make something, I find it hard to turn them down any which ways). Except there was a big problem. Many, truthfully.
The awesome mango puree I had frozen, thawed and became like turd. The mangoes I was getting in the market were not sweet enough for the cheesecake and finally, I just couldn't find any tinned mango puree anywhere.
So that sort of sent me in a tizz. What was I supposed to do? Should I pander to her requests or should I just make something I know would taste pretty good or should I just forget about it?
I rummaged through my fridge, found lots of white chocolate, a bottle of grape jam, a bottle of raspberry jam, some instant Colombian coffee and some dark chocolate chips.
Coffee and chocolate cheesecake? Double chocolate cheesecake? Or just white chocolate cheesecake. It was already 2 pm and my guests were to arrive by 9. I had to think fast, for I needed the cheesecake to set for atleast 4 hours before I could even think about unmoulding it.
I've never really been a big fan of white chocolate. But the combination of white chocolate and raspberries is another ball game altogether. My first time with this combination was with Godiva's White Chocolate and Raspberry ice cream. The second was Cheesecake Factory's White chocolate and raspberry cheesecake. Sublime. That's what both were. Absolutely divine.
So that's what I was going to make. Alright so I didn't have any raspberries but the jam was sugar-free with plenty of raspberry chunks. It would have to do.
Putting the cheesecake together took me all of 25 minutes. Bash the hell out of the biscuits. Mix. Freeze. Bloom the gelatin. Whisk furiously. Melt. Fold. Whisk. Done.
I put the cheesecake in the freezer for 2 hours, just to jumpstart the setting process. It worked just fine. I also unmoulded it just before serving.
It came out pretty much perfect. A little springy for my liking, but what the hey, it was a good cheesecake. And suddenly, it was the husband's favourite new dessert. In fact, he was quite surprised when he ate. Why haven't you made this before, he asked me. Because, I've never had to
That said, we barely had any leftovers - and whatever we did have were gone by Monday morning.
|Jammy bits ©Nimpipi|
White chocolate-raspberry cheesecake. No-bake version
For the base
30 digestive biscuits
50 gms melted butter
For the filling
200 gms cream cheese. I used Kwark
350 ml fresh cream. I used Amul
200 gms white chocolate. Melted
2 tsps white chocolate liqour (optional)
1 cup icing sugar
1/2 bottle raspberry jam. I used St. Dalfour
5 tsps gelatin
10 tsps water
For the topping
1/2 bottle jam
1/ cup water
1 tsp cornflour
For the base
1. Put the digestive biscuits into a ziploc bag. Take a rolling pin and bash it to your hearts content. Or till nice and crumbly.
2. Add melted butter to the biscuits. Mix well. Pat it down into a loose-bottom tin.
3. Put it in the freezer, while you go about making the filling.
For the filling
1. In a small metallic bowl put the gelatin and water to bloom. Leave aside
2. Meanwhile melt the white chocolate. Keep it aside to cool. Beat the cream cheese with sugar.
3. Whip the cream. Fold in the white chocolate. Whip some more. Put the bowl in the freezer.
4. Gently melt the gelatin. Strain and add to the cream cheese mixture.Add the cream cheese mixture to the whipped cream mix. Fold and incorporate well.
5. Take the biscuit base out of the freezer. Add half the white chocolate mix into it. Spoon some raspberry jam and swirl. Top with remaining white chocolate mix.
6. Let the cheesecake set for 4 to 6 hours.
For the topping
1. In a pan, add jam and water. Bring it to a boil.
2. In a bowl mix the corn flour with water. add to the jam mix. Let it bubble for 3 minutes. Cool
3. Pour over the cheesecake after unmoulding and just before serving.
|Housefull of guests ©Nimpipi|