Quite Simply Wonderful White Chocolate and Raspberry Cheesecake

I did this for a Charity Event this weekend and by far it seemed to be one of the favourite desserts if people asking me for the recipe was anything to go by.  It is an adaptation from a recipe by Claire Clouting and is very indulgent and worth every subsequent bit of exercise needed afterwards.


For the base:

150g digestive biscuits (crushed)

75g butter melted

For the filling:

600g White Chocolate, broken into pieces

65g Butter

2 tsp Vanilla Extract or the seeds from one Pod

500g Cream Cheese (I like half Ricotta and half full fat Cream Cheese such as Philadelphia)

50g Caster Sugar

180 ml Double Cream

1 ½ punnets of Raspberries

First of all make the base by combining the melted butter and the crushed biscuits and pressing in to the bottom of a cake tin with a removable bottom lined with either greaseproof paper or cling film.  Place the tin in the fridge to set - it should only take 10 minutes.

For the filling, melt the white chocolate, butter and vanilla extract in a bowl over simmering water until it has all melted and combined.  

Whisk the cream cheese, caster sugar and double cream together then fold in the white chocolate mixture.  Fold through the raspberries and pour into the tin on top of the biscuit base.

Refrigerate overnight for best results.

A touch of Morrocco

Lamb Tagine with Couscous Salad (Serves 4)

I know it looks like a lot of ingredients but it is very simple to prepare.  This is a real crowd pleaser, perfect for a supper party with friends and even better prepared up to 2 days in advance allowing the flavours to develop.

For the Lamb Marinade:

1 tsp Sundried Tomato Paste/Puree

1 tsp ground Coriander

½ tsp ground Ginger

½ tsp Cayenne Pepper

Pinch of Saffron

300g diced Lamb

For the Tagine:

1 medium Carrot (finely diced)

5 Shallots (peeled and quartered)

3 cloves Garlic

30g chopped ready to eat Apricots

2 tbsp Plain Flour

Small glass Sherry (dry)

1 tbsp Tomato Puree

500g Chicken Stock

1 tbsp Clear Honey

1 tin Chick Peas

Handful chopped fresh Coriander

Handful chopped fresh Mint

Olive Oil

For the Couscous Salad:

400g Couscous

4 Spring Onions (finely sliced)

1 can Chickpeas (drained and cooked)

Large handful each of fresh Parsley, Mint and Coriander (roughly chopped)

½ Cucumber (deseeded and finely diced)

Make the couscous salad ahead of time (excluding the herbs); it will sit quite happily in the refrigerator for a day.  Make the couscous according to the packet instructions and then add the chickpeas, onions and cucumber using a fork to combine and break up any lumps. 

To make the tagine, firstly marinade the meat.  Mix the saffron in a couple of tablespoons of boiling water.  Combine all the ingredients with a little olive oil to make a thick paste and rub into the lamb.  Place in a plastic bag and refrigerate for a minimum of 5 hours or overnight. 

Sauté the carrots, shallots and garlic in a little olive oil for 3-4 minutes being careful not to brown the vegetables.  Remove from the pan and set aside.  Heat a little more oil in the sauté pan and brown off the lamb (including the marinade).  Add the carrot mixture back to the pan, then the tomato puree and flour and stir to combine.  Next add the apricots, sherry and stock.  Cook in the oven for 2.5 hours at 160 degrees until the lamb is tender.  Remove from the oven, stir in the honey and return to the oven for a further 30 minutes.  Remove from the oven and add the coriander and mint.  Season to taste.   

Fork the fresh herbs through the couscous and serve.