My friend Natalia recently celebrated her 23rd birthday. For her birthday dinner I planned on making her a cake, and settled on white chocolate and raspberry which is one of her favourite flavour combinations. I chose to make a cheesecake because I figured the flavours would translate well, plus it’s always popular and a nice twist on the typical birthday cake.
I waited until the day of her birthday dinner to make the cake. In hindsight this was a poor choice as I underestimated how long it would take to set. I have used variations of this recipe twice before; both baked and unbaked. It tasted much better unbaked in my opinion but I thought it had a bit too much gelatin in it last time. I detest the typical cafe/restaurant cheesecakes because they are so full of gelatin that the textural quality of the cheesecake is ruined. It’s a fine line. You need the cheesecake to be able to support it’s own weight without collapsing, but you also want it to be as soft and luscious as possible, not rubbery and solid. I think this cheesecake came very close to that mark, but it just didn’t have time to set properly so it sank around the edges. The raspberries may have also prevented the gelatin from setting slightly as some fruits do.
The good news is that it tasted excellent. The flavour of white chocolate and raspberry was obvious. The raspberry jelly on top was smooth and fresh against the creaminess, and the almond biscuit base complemented it all perfectly. I reduced the sugar content slightly because I included white chocolate, but I still found it a bit sweet. I guess a certain level of sweetness has to be expected with white chocolate and raspberry, but I try to aim for as little sugar as is needed in my baking. The recipe has been amended to include the amount of gelatin and sugar that I think would work well.
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