In a bid to be nice I made this for Elena (and obviously me too) as I thought it might be nice as a bit of a Valentine's Day thing. I got the heart shaped cookie cutters from Anne, my amazing college mentor (shout out to Anne!) but you could cut one out of some paper/trace it/get arty and just do it by eye. To be honest it's the thought that counts so just give it a shot.
This is a no cook recipe too so you can do it in advance and feel like a pro when you do the grand reveal with absolutely no effort. #winning.
This is a no cook recipe too so you can do it in advance and feel like a pro when you do the grand reveal with absolutely no effort. #winning.
Ingredients
Method
Crush the biscuits with a something big and heavy. Melt the butter in a saucepan over a low heat. I like to give the pan a bit of a spin as I find that makes it melt quicker without boiling too much. #toptip
Turn the heat off and then pop the biscuits in with the butter and stir together until it's all coated. The chocolate chips will start to melt a little bit but that's great as it means it sticks together better.
Grab a baking tin with a removable bottom and then chuck the biscuit mix in and press down with the back of a metal spoon (see vid for technique).
Get the kettle on.
Now grab a bowl (wash the old one if you've only got one) and pop the philly cheese in. Give it a brief whisk.
Pour the boiling water into a pan on the hob and find another bowl (I used a wok) and pop that on top. This is a bain marie. Break the chocolate into your wok (or equivalent) and let it melt. When that's all smooth, let it stand for about 30 secs to cool a tad then pour it in with the Philadelphia. Blitz with your whisk.
Grab your raspberries and a heart shaped cookie cutter if you have one. Just quickly roughly fill the cutter with enough raspberries to cover the bottom and put these to one side. Grab some more raspberries (see vid for amount) and pop them in the white chocolate mix. Give it a gentle stir (don't want to break them up too much because we want the cheesecake to be predominantly white with a red raspberry heart in the middle).
Now pop the mix on top of your base and spread it around with a knife.
When you've done that, pop the cutter on top and fill it with your raspberries. Press them down gently and make sure there are no gaps then carefully lift the cutter away and you should be left with a nice little heart thing.
Cover with cling film then bung in the fridge until you want to eat it (at least a few hours - I left mine overnight before showing it to Elena). We had it with some ice cream!
Fab.
- 250g chocolate chip cookies/biscuits
- 100g butter, melted
- 280g philadelphia cheese
- 200g white chocolate
- A punnet of raspberries (150g I think)
Method
Crush the biscuits with a something big and heavy. Melt the butter in a saucepan over a low heat. I like to give the pan a bit of a spin as I find that makes it melt quicker without boiling too much. #toptip
Turn the heat off and then pop the biscuits in with the butter and stir together until it's all coated. The chocolate chips will start to melt a little bit but that's great as it means it sticks together better.
Grab a baking tin with a removable bottom and then chuck the biscuit mix in and press down with the back of a metal spoon (see vid for technique).
Get the kettle on.
Now grab a bowl (wash the old one if you've only got one) and pop the philly cheese in. Give it a brief whisk.
Pour the boiling water into a pan on the hob and find another bowl (I used a wok) and pop that on top. This is a bain marie. Break the chocolate into your wok (or equivalent) and let it melt. When that's all smooth, let it stand for about 30 secs to cool a tad then pour it in with the Philadelphia. Blitz with your whisk.
Grab your raspberries and a heart shaped cookie cutter if you have one. Just quickly roughly fill the cutter with enough raspberries to cover the bottom and put these to one side. Grab some more raspberries (see vid for amount) and pop them in the white chocolate mix. Give it a gentle stir (don't want to break them up too much because we want the cheesecake to be predominantly white with a red raspberry heart in the middle).
Now pop the mix on top of your base and spread it around with a knife.
When you've done that, pop the cutter on top and fill it with your raspberries. Press them down gently and make sure there are no gaps then carefully lift the cutter away and you should be left with a nice little heart thing.
Cover with cling film then bung in the fridge until you want to eat it (at least a few hours - I left mine overnight before showing it to Elena). We had it with some ice cream!
Fab.
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