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
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
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.