Time for a pick me up with Donal's cheesecake bars
Just when you thought a cheesecake couldn't get any better, Donal is introducing us to the no bake cheesecake bar for a sweet pick me up!
They are minimal fuss and are an ultimate crowd pleaser. With the classic flavour combo of white chocolate and raspberry, you'll struggle to say no to a second slice!
Raspberry and white chocolate cheesecake bars
Serves 10
Ingredients
200g plain digestive biscuits
100g unsalted butter
400g good-quality white chocolate, broken into pieces
250g full-fat cream cheese
200ml double cream
250g mascarpone cheese
250g raspberries, half mashed to a puree and half whole
Method
1. Bash the biscuits in a resealable bag with a rolling pin until you have fine crumbs.
2. Melt the butter in a large saucepan then add the biscuit crumbs and mix to combine. Tip the butter and biscuit mix into the base of a lined 20cm/8” cake tin. Pack in the biscuit mix with a spoon or a meat mallet.
3. Place the chocolate in a heatproof bowl, in a single layer if you can, over a pan of barely simmering water, making sure the base of the bowl does not touch the water, and gently melt, without stirring. You can tell it is melted when you gently nudge a square and it will dissolve. Only then stir together and set aside.
4. Beat the cream cheese, cream and mascarpone in a large bowl with an electric hand whisk, then, with a spatula, stir through the white chocolate and pour over the biscuit base in the tin.
5. Dollop the pureed raspberries over the top of the cheesecake and using a spoon, swirl the raspberries into the cream mix. Dot in the remaining whole raspberries, lightly pushing them into the mix.
6. Cover and place in the fridge to chill and set for at least 2 or 3 hours.
7. Remove the cheesecake from the tin and cut into bars, then serve.