This cheesecake can be made in a mould, a jar, a glass, mug or large bowl and topped with fruit purees and fresh fruits, sorbet or chocolate sauce as pictured here with fresh raspberries and toasted honeyed oats. Using oats instead of the traditional digestive biscuit base makes this a wheat free pudding. Preparation time:
5 min Cooking time:
15 min plus setting time
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500g cream cheese
1 tbsp butter, melted
250g white chocolate
1 tbsp vanilla syrup
1 tbsp honey
2 tsbp icing sugar
100g fresh raspberries
50ml of raspberry puree
1/ Preheat the oven to 180˚c. In a bowl combine the oats, butter and honey. Spread out on a baking tray lined with greaseproof paper and bake until crunchy and slightly browned. Set aside to cool.
2/ Put the white chocolate in a bowl placed on top of a pan of simmering water to melt. Do not stir as this can cause it to thicken.
3/ Place the cream cheese in another bowl with the syrup and the icing sugar and stir until smooth and soften with a wooden spoon or electric hand whisk.
4/ Pour the melted chocolate into the cheese mixture slowly, whisking all the time until it is smooth and all the chocolate has been added. If it goes a little lumpy add a little milk and stir in thoroughly.
5/ Layer the cheesecake mix with the raspberry puree, the honeyed oats and the fresh raspberries in a jar.