It’s been a whole month since I last wrote or posted anything.
Life has been extremely busy.
The new job is taking up my time- far too much of my time, if I’m honest. Don’t get me wrong, I love it but I seem to have abandoned everything else. That’s not ok. So, sitting at the kitchen table, with a cuppa and a pile of books… I’m back!
August was bonkers. We had lots of visitors, so in between work I managed to do a bit of baking. I wish I had time to bake more often. I find myself commuting to work dreaming of baking. Life is so hard!!!
One of the quick, easy recipes I used this summer was from the Cooks Academy in Dublin. Their White Chocolate and Raspberry Cheesecake has been a favourite recipe at the school for the last ten years. It’s the perfect dessert for entertaining and thanks to Tim, Vanessa and Darina I pulled it off!
White Chocolate and Raspberry Cheesecake
Ingredients:
180g ginger nut biscuits
50g butter, melted
400g cream cheese
60g caster sugar
½ lemon, zested, and juiced
300g good quality white chocolate, chopped
300ml fresh cream, stiffly whipped
250g fresh raspberries
Method:
Crush the biscuits in a plastic bag with a rolling pin, until they resemble breadcrumbs. Stir the melted butter thoroughly into the biscuits. Press into the base of a greased 20cm tin and chill in the fridge for 10 mins until the base is slightly hardened.
Using an electric whisk, beat together the cream cheese, sugar, lemon zest and juice, until smooth.
Melt the white chocolate in a heatproof bowl set over a saucepan of simmering water. Once melted, slowly pour the chocolate into the beaten ingredients, whisking as you do so. Fold in the whipped cream.
To assemble the cheesecake, scatter half the raspberries over the biscuit base and pour half the cream filling over. Repeat with the remaining raspberries and filling and level the top with the back of a spoon. Leave to chill in the fridge for 4 hours or overnight.
If you fancy doing a short course at the Cooks Academy too, they are offering 20% off on their website until Friday 4th September.
Melissa xx
My family and friends love my cheese cake recipes but when I read this post’s recipe to my husband he said Mmmmmm! I am coping this recipe and we are definitley try this one.
Honey
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Honey it’s so easy, go for it!
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The recipe that I use I have to bake the pie. We are having friend over this weekend I would like to try this expecially because we found lactos free white chocolate. Thanks again for the post
Honey
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That sounds really interesting xx
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It looks fab, Melissa! Hope you can free up a bit more time – I love your cakes!
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I will, I promise xx
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Reblogged this on Retirement and beyond and commented:
Wonderful recipe from Melissa.with all my favourite ingredients.
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Thank you so much Joan xx
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This cheese cake looks amazing (raspberries peeking a little on the sides in the photos). A Big Yum!
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Looks incredible. I make a white chocolate brownie cheesecake but raspberries sound great as well.
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Yum!
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Gorgeous looking cheesecake Melissa! Funny, I’m working on a recipe for a baked white chocolate and raspberry cheesecake. Not sure if it’s worth the extra effort 🙂
Congrats on the new job, I was wondering why things were quiet here, I missed your posts. It is very hard to work full time and maintain the blog, no harm in taking a break every now and then.
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I’m knackered Donna, but I suppose I have to keep going.
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Nice to see you xxx
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Thanks darling xx
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Hi Melissa good to see you back – nothing worse when the routine of life gets in the way of good food and writing!
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So so true Laura xx
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It is great to hear that you did it! Your cheesecake looks quite fabulous even! Waw!
Welcome back, sweety! 🙂 i missed your cool posts & many delicious recipes too!xxx
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Thanks for adding the link Donna xx
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