As I’m sure you know, it’s Valentine’s Day on Monday. Usually my husband and I don’t do anything to ‘celebrate’ – no cards, no gifts, no flowers, no going out for dinner. It might sound boring, but it is so much easier, and a lot cheaper too!
But, saying all that, today I thought I would make a cheesecake in honour of the occasion. I know it wasn’t that long ago that I made the Caramel Macchiato Cheesecake, but what can I say? I just fancied making another one!
So, in order not to be too boring, I have made a baked cheesecake this time. It is based on this recipe from BBC Good Food, but I have added white chocolate to the decadence!
- 250g/9oz White Chocolate and Macadamia Nut cookies (or use your favourite white choc cookies)
- 75g/3oz unsalted butter, melted
- 500g/18oz cream cheese (I used 250g low fat Philadelphia and 250g full fat as that is what I happened to have in the fridge)
- 2 tbsp plain flour
- 175g/6oz sugar
- few drops vanilla essence
- 2 eggs
- 150g/5oz sour cream
- 250g raspberries, fresh or frozen (I used frozen)
- 125g white chocolate, broken into very small pieces (or you could use small white chocolate chips)
- Spray a 23cm/9in springform pan with some cooking spray.
- Put the cookies in your food processor and pulse to crush. (I did these in the chopping bowl of my new processor – it’s quite small so I did 2 batches).
- Mix the crushed cookies with the melted butter and stir until all cookie crumbs are coated.
- Press the cookie crumbs over the base of the springform pan.
- Heat your oven to 180C/160C fan forced/350F.
- In a large bowl, beat the cream cheese, flour, sugar, eggs, vanilla essence and sour cream with an electric mixer until combined.
- Fold in the raspberries and the white chocolate.
- Pour the filling into the pan. (Tip: Put the pan on a baking tray to catch the melted butter in the oven.)
- Bake for around 45 minutes, checking in the last 5 minutes of this time. The cheesecake should be set but still wobble very slightly in the centre.
- Leave in the tin to cool. Once cool, refrigerate for at least 4 hours.
- Top with a few extra raspberries to serve.