July 10, 2013 by seriousbacon
Everybody love’s Cheesecake! It’s one of those desserts which is a almost always on any restaurant dessert menu, and always sells well, the combinations for cheesecakes are endless whether its a chocolate cheesecake, strawberry or even a more complex one, such as passion fruit, the choices of ingredients are endless!
The Cheesecake I’ve posted here is a baked white chocolate and raspberry cheesecake, which is on our dessert menu at work, its a huge seller and the most popular dessert by far, yet its so easy to make! The cheesecake is served with a coconut ice, which is similar to a granita, it’s added to help cleanse the palette in between bites, but tastes pretty damn good. It’s made by reducing a stock syrup (equal amounts of sugar and water) and simply adding Malibu to taste! It’s then frozen until it reaches the required consistency (remember to stir it every hour or so during freezing!)
I just wanted sorry for the lack of posts recently, I’ve been really busy with work, clocking around 65 hours per week for the last few weeks, and its been hard to fit a bit of blogging time in, thats the life of a chef ahhh! Everything’s good though as I’ve got a lot of posts lined up ready to go, look out for my next few posts I’ll be posting recipes for a Coconut tart, Grilled swordfish and a lemongrass Creme brulee with homemade baklavas to name but a few! Thanks for reading, Here’s my chefs secret recipe for the baked cheesecake!
White chocolate and Raspberry Cheesecake
560g Cream Cheese
225ml whipped cream
2.5 Tbsp. flour
12ozs white chocolate
1.Cream together the sugar and cream cheese
2.Combine the eggs and whipped cream
3.add vanilla essence and sift in the flour
4.Melt the white chocolate and combine
5.Bake at 160 until set. Roughly 1hour/1.5 hours