11
Mar
2012
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Chambord cheesecakes

On the whole it has been a quiet weekend, with lots of tea being drunk and few a long walks in the morning sun. There was also the Saturday afternoon cocktail, a French Martini, vigorously shaken in my own humble kitchen, and sipped on the couch whilst listening to Benjamin Francis Leftwich – a beautiful debut album.

Food occupying my thoughts is nothing foreign. I regularly find myself staring into space, experimenting with ingredients in my head. As I drank my cocktail, I thought about how delicious a dessert would be that was based around this drink, which is how this inspired cheesecake was born. I say inspired, as I decided against adding any vodka to the cheese mixture. I wanted to recreate the delicate flavours of the drink, rather than concoct an alcohol laced dessert. As a result, this cheesecake possessed all the qualities of a good French Martini: sweet, delicate and a real treat. This recipe makes four individual cheesecakes.

Raspberry Chambord cheesecakes

  • 150g raspberries
  • 1 tbsp sugar
  • 200g digestive biscuits
  • 75g butter
  • 500g mascarpone cheese
  • 3 tablespoons of icing sugar
  • 4 tbsp of Chambord
  1. Simmer the raspberries over a low heat with a tablespoon of sugar and a tablespoon of water until soft. Once the fruit has softened, push through a fine sieve to make a raspberry coulis to top the cheesecakes. Leave to one side to cool.
  2. Blitz the digestive biscuits in a food processor. If you don’t have a food processor, simply crush the biscuits in a bowl using the end of a rolling pin. Melt the butter and combine with the biscuit. Divide the mixure between four bowls, and press down on the mixture to secure it and help it set.
  3. In a bowl, add the cheese, Chambord and sugar. Mix thoroughly to combine all the ingredients. At this point, you should taste the cheese mixture. You can then add more sugar or liqueur to taste.
  4. Spoon the cheese mixture into the bowls on top of the biscuit base. Level out the cheese with a knife to create a smooth top. To finish off the dessert, spoon a thin layer of the coulis mixture on top of the cheese layer and place in the fridge to set for at least three hours.
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  • Denise

    Does the Icing sugar go in step 3 ?

    • chiara

      It does indeed, Denise! Enjoy them!