GBBO Week 4: Blushing Nectarine Cheesecakes

It’s desserts week on GBBO. This recipe isn’t anything like the complicated challenges I can bet Paul and Mary are dreaming up, and probably wouldn’t cut the mustard as it involves no actual baking. But this is my blog so I’ll do whatever the hell I want. And these cheesecakes do look pretty impressive.

This is the first recipe that I had to leave down to my family to tell me what it tasted like (don’t worry; my brother has absolutely no tact whatsoever. I would know if these tasted awful- he actually ate two, so I’m assuming that they weren’t that bad), as I can’t stand white chocolate. Can I even really call it chocolate? I’m sure that technically it isn’t…But anyway, it’s my brother’s favourite, and one of my mum’s favourite flavours in cheesecake. Especially when it appears with raspberries.
In the cheesecake you have a very simple chilled white chocolate cheesecake, shot through with raspberries, and chunks of fresh nectarine, all on top of a buttery biscuit base. The white chocolate and mascarpone combination was inspired by the super simple chocolate mousse I love making, instead using dark chocolate (recipe right here: http://ecstaticallyem.blogspot.co.uk/2015/04/cheats-chocolate-orange-mousse.html ). But back to these cheesecakes, and the super simple Paul and Mary repelling recipe you’ve all been waiting for…

Ingredients

  • 6 digestive biscuits, crushed
  • 3tbsp margarine, or butter
  • 150g white chocolate (Asda’s own brand will do seen as I’m not actually on Bake Off)
  • 250g tub mascarpone cheese
  • 2 large handfuls raspberries
  • 1 large doughnut nectarine, or white fleshed nectarine (the flavour isn’t as acidic as yellow flesh, and works better here with the tart raspberries)
  • OPTIONAL: 1 teaspoon of lemon curd



Method

  • Melt your margarine or butter in the microwave, and then pour into the crushed digestives. Stir well, and then pile into the glasses, pressing down slightly, to form the base. Set to one side.
  • Into a large mixing bowl empty your mascarpone, and then add in 1 handful of the raspberries. Beat these in, to give a light pink colour. Chop up the nectarine and, after putting five slices to one side, throw into the cheese and raspberry mixture. Fold in.
  • In a microwavable bowl melt the white chocolate. Pour this into the mascarpone and fruit, and beat well. The mix will begin to stiffen now, so work quickly for the last few steps.
  • Put five raspberries to one side, and then fold the rest into the cheesecake. Divide the mixture into five, and then dollop the cheesecake  into the glasses, on top of the biscuit base. Smooth out the top using a teaspoon.
  • Onto each cheesecake place a slice of nectarine and a raspberry, as well as some chopped white chocolate. This is where the optional lemon curd comes in: if you like push a little bit into each raspberry before placing it on top, as an extra little surprise.
  • Chill for at least 4 hours, but these are best if left for around 8-10 hours…
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