"Mexican" Cheesecake

I think when you find a good recipe that works for you shouldn't be afraid to use it over and over again, perhaps with a few alterations. This was my attempt at making my White chocolate, Raspberry and Gingernut Cheesecakes laced with Butterscotch into something "Mexican". I.e. MINUS the Raspberry and Butterscotch PLUS candied limes (which I will admit this was my first attempt at making and were perhaps a little sour). In hindsight a splash of tequila would not have gone astray.

Perhaps not a typical "Mexican" dessert (theme for party was Mexican), but it was easy, could be made at 11pm the night before quickly, and was the first thing I made in the new kitchen (while half unpacked).

TIP: Always put the cheesecake in the fridge when you get to your host's house. If you don't the final result is a very soft/melted cheesecake. I learnt the hard way therefore there is no finish on the plate photo.

 I blamed leaving it on bench/ car while at supermarket not in fridge, Dane blamed "liquefaction" from the car ride/ over speed humps.

Dessert: White Chocolate, Raspberry and Gingernut Cheesecakes laced with Butterscotch

White Chocolate, Raspbeery and Gingernut Cheesecakes laced with Butterscotch

This recipe is for one large cheesecake however sometimes it is nice to make individual ones, as seen in the pictures. I make them in a silicon muffin pan, so they are easy to get out (just run a knife around the outside of the cake and push on bottom of the pan - they will pop out easily)

Ingredients:

150g Gingernut biscuits

75g Butter, Melted

250 mL Cream
250 mL Cream Cheese
250g Mascarpone Cheese
125g Caster Sugar
2 Tablespoons Butterscotch (1 for Base, 1 for Topping)
500g White Chocolate, Melted
1 Cup Raspberries (Frozen or Fresh)

Process biscuits, butter and butterscotch in food processor and then press into a 25cm spring foam tin, lined with baking paper. Put in fridge.

Beat, with an electric beater, cream cheese, cream, mascarpone, sugar, chocolate and butterscotch until smooth. Place raspberries in bottom of base. Pour over cheese mixture and refrigerate for at least four hours, preferably overnight.

Cut into wedges and serve.

Baking: Raspberry and Chocolate Brownies

Raspberry and Chocolate Brownies

These are my favorite treat out of the tin. To make extra special swirl some melted white chocolate over the top before cutting into pieces.

Ingredients:

250g Butter, Melted but not hot (unsalted works nicely but salted will do)
1 ½ Cups Sugar
½ Cup Brown Sugar
4 Eggs
¾ Cup Dutched Cocoa
2 Teaspoon Vanilla Essence
2 Teaspoon Vanilla Paste
450 g Good Quality Dark Chocolate (70% Cocoa)
4/5 Cup Flour
1 Cup White Chocolate Chips (Optional)
1 Cup Raspberries

Beat butter, sugars, eggs, cocoa, vanillas together until pale and creamy.

Add dark chocolate and fold in.

Once combined, add white chocolate and flour and fold until just combined.

Spoon out into large tin (20 x 30cm). Use a knife to smooth out into an even layer.

Place berries scattered on top and gentle press in so still visible.

Bake for fifty-five to sixty minutes at 150C, until crunchy on top.

Allow to cool for 30 minutes before cutting.