NeeNISH CHeeSeCAKe
SERVES 10 ✷ PREP 1 HOUR (+ 5 HOURS 45 MINS CHILLING)
INGREDIENTS
250g shortbread biscuits
100g unsalted butter, melted, plus 1 tsp, extra
80g (1/4 cup) raspberry jam
250g cream cheese, at room temperature, chopped
70g (1/3 cup) caster sugar
2 tsp vanilla extract
600ml ctn thickened cream
3 tsp gelatine powder
1 tbs pure icing sugar, plus extra, to dust
60g white chocolate, chopped
125g fresh raspberries
Icing
300g (2 cups) pure icing sugar, sifted
2 tsp cocoa powder, sifted
2 tbs boiling water
Pink food colouring, to tint
METHOD
Invert base of an 8cm-deep, 20cm (base size) round springform pan. Grease base and side. Line base with baking paper. Secure base back in the pan, allowing paper to overhang edge. Place biscuits in a food processor. Process until finely crushed. Add the butter. Process until well combined. Transfer to prepared pan. Press mixture firmly over base and up side of pan. Place in fridge for 30 minutes or until firm. Spread jam over biscuit base. Use electric beaters to beat the cream cheese, caster sugar and 1 tsp vanilla in a bowl until smooth. Use clean beaters to beat 185ml (3/4 cup) cream in a separate bowl until soft peaks form. Place 1 tbs water in a small heatproof bowl. Add 1 tsp gelatine. Stir until well combined. Place bowl inside a larger heatproof bowl. Pour boiling water into larger bowl until it reaches halfway up the side of smaller bowl. Set aside, Use electric beaters to beat icing sugar, remaining 415ml cream and 1 tsp vanilla in a bowl until soft peaks form. Place 2 tbs water in a small heatproof bowl. Sprinkle with remaining 2 tsp gelatine. Stir until well combined. Place bowl inside a larger heatproof bowl. Pour boiling water into the larger bowl until it reaches halfway up side of smaller bowl. Set aside, stirring occasionally, until gelatine dissolves. Working quickly, fold warm gelatine mixture into cream mixture before it sets. Spread over cheesecake layer. Place in fridge for 4 hours or until set. Place chocolate and extra butter in a small microwave-safe bowl. Microwave, stirring every 30 seconds, on High for 1 minute 30 seconds or until melted. Spread over the cream layer. Set aside for 10 minutes to set. To make icing, place 150g (1 cup) icing sugar in a bowl. Add cocoa and 1 tbs boiling water. Stir until a thick, spreadable consistency, adding a few drops of tap water if mixture is too thick. Spread icing over half the cake while still warm, tilting slightly so it only covers 1 side. Tap to level and remove any air bubbles. Set aside for 5 minutes until the icing sets. Repeat with the remaining 150g (1 cup) icing sugar and 1 tbs boiling water in a separate bowl. Tint pink with colouring. Spread the pink icing over other half of the cake. Place in the fridge for 10 minutes or until set. Top with raspberries and dust with extra icing sugar just before serving.
