Isis
08-02-08, 11:55 AM
Sorry I have left the strawberry mousse cake recipe at home, so I hope you will forgive me, will try to remember it on Monday. Anyway this is a lovely cheesecake and it is still very popular with us. As I have converted it.:D
Raspberry Ripple Cheesecake:eat::eat:
Serves 10
Ready in 1 hr plus overnight chilling
300g/10oz raspberries, thawed if frozen
3 tablespoons plus 165g/6oz caster sugar
200g/7oz Plain flour*
1 tablespoon of Cocoa powder*
100g/4oz softened butter or margarine*
600g/1lb 5oz cream cheese
1 teaspoon of vanilla extract
2 medium eggs, beaten
Fresh raspberries, chocolate curls to decorate
* If you don’t want to use the chocolate pastry, you can always crush up digestive biscuits and mix with melted butter and bake in the over for 5 mins and then leave to cool.
Preheat oven to 150c/200 f/gas 2.
Place raspberries with 2 tablespoons of sugar and 2 tablespoons of water in a saucepan and bring to the boil, reduce hear and simmer for 5 to 8 mins or until the raspberries have collapsed. Remove and leave to cool before passing through a food processor/or sieve to form a smooth coulis. Reserve.
*Place flour and cocoa powder in a mixing bowl add the fat and run in until the mixture resembles fine breadcrumbs. Stir in the remaining 1 tablespoon of sugar and mix with 1 – 2 tablespoons of cold water to give a soft and pliable dough. Knead until smooth then roll out on a lightly floured surface and use to line a 20.5cm/8in sprint form cake tin. Leave in the fridge while preparing the filing.
Place the cream cheese with 175g/6oz of caster sugar and vanilla extract in a mixing bowl and beat until creamy. Gradually beat in the eggs. When all the eggs have been added and mixture is smooth and free from lumps add 2 -3 tablespoons* of the coulis and stir one. (*We found this a bit too much, so I used to add 1 tablespoon its all according to taste really, so have a go with 2 to 3 if it is too much then alter it the next time you make it). Pour into the pastry lined tin.
Place on a baking sheet and bake in the over for 30 min or until the top feels firm. Switch oven off and leave in the oven until cool. Removed and chill overnight.
The next day remove the cheesecake and decorate with extra raspberries and chocolate and when serving pour over the sauce over a slice/by the side of the cheesecake.
Right, if you need to make a healthy version of this, this can be done by replacing the full fat cream cheese with low fat cream cheese, also you can substitute the sugar for sweetener, I have always made this use Philadelphia Cream Cheese, but different fat content will mean that the cheesecake has to be cooked for longer, half fat will probable need about 50 to 60 mins instead of 30 mins, also you don’t have to make the coulis, you could always do it plain and decorate it with raspberries/strawberries or any other fresh fruit.
Good luck
Raspberry Ripple Cheesecake:eat::eat:
Serves 10
Ready in 1 hr plus overnight chilling
300g/10oz raspberries, thawed if frozen
3 tablespoons plus 165g/6oz caster sugar
200g/7oz Plain flour*
1 tablespoon of Cocoa powder*
100g/4oz softened butter or margarine*
600g/1lb 5oz cream cheese
1 teaspoon of vanilla extract
2 medium eggs, beaten
Fresh raspberries, chocolate curls to decorate
* If you don’t want to use the chocolate pastry, you can always crush up digestive biscuits and mix with melted butter and bake in the over for 5 mins and then leave to cool.
Preheat oven to 150c/200 f/gas 2.
Place raspberries with 2 tablespoons of sugar and 2 tablespoons of water in a saucepan and bring to the boil, reduce hear and simmer for 5 to 8 mins or until the raspberries have collapsed. Remove and leave to cool before passing through a food processor/or sieve to form a smooth coulis. Reserve.
*Place flour and cocoa powder in a mixing bowl add the fat and run in until the mixture resembles fine breadcrumbs. Stir in the remaining 1 tablespoon of sugar and mix with 1 – 2 tablespoons of cold water to give a soft and pliable dough. Knead until smooth then roll out on a lightly floured surface and use to line a 20.5cm/8in sprint form cake tin. Leave in the fridge while preparing the filing.
Place the cream cheese with 175g/6oz of caster sugar and vanilla extract in a mixing bowl and beat until creamy. Gradually beat in the eggs. When all the eggs have been added and mixture is smooth and free from lumps add 2 -3 tablespoons* of the coulis and stir one. (*We found this a bit too much, so I used to add 1 tablespoon its all according to taste really, so have a go with 2 to 3 if it is too much then alter it the next time you make it). Pour into the pastry lined tin.
Place on a baking sheet and bake in the over for 30 min or until the top feels firm. Switch oven off and leave in the oven until cool. Removed and chill overnight.
The next day remove the cheesecake and decorate with extra raspberries and chocolate and when serving pour over the sauce over a slice/by the side of the cheesecake.
Right, if you need to make a healthy version of this, this can be done by replacing the full fat cream cheese with low fat cream cheese, also you can substitute the sugar for sweetener, I have always made this use Philadelphia Cream Cheese, but different fat content will mean that the cheesecake has to be cooked for longer, half fat will probable need about 50 to 60 mins instead of 30 mins, also you don’t have to make the coulis, you could always do it plain and decorate it with raspberries/strawberries or any other fresh fruit.
Good luck