Vanilla cheesecake with muscovado

Sometimes it can be quite fortunate not finding what one is looking for. Like this cheesecake for example, I decided to come up with my own recipe when I couldn’t find the perfect recipe.

And this one turned out really good! The muscovado sugar adds a buttery flavour that contributes the vanilla. And with the raspberry syrup on top to cut through the creaminess, this is a winner, and if I may say so myself, pretty darn perfect!

This cake was the second one my colleagues go to try to celebrate the November birthdays, but I will make it plenty of times ahead I am sure.

Vanilla cheesecake, serves 10

200 g digestive biscuits

70 g softened butter

600 g Philadelphia cheese

150 ml light muscovado sugar

100 ml caster sugar

2 eggs

2 tbsp milk

1/2 tsp gelatine powder

Raspberry syrup:

170 g raspberries

75 ml caster sugar

1 whole star anise

2 gelatine leaves

Crumble the digestives in a food processor. Add the butter and mix thoroughly. Line the baste of a 20 cm springform with baking parchment and press the biscuit crumbs onto it. Bake in 175C for 15 minutes.

While the base is browning, mix the filling. Beat cream cheese with eggs and sugar with an electric whisk until smooth. Stir in the milk and the gelatine. Pour the mixture onto the springform and spread it out evenly. Bake in a low oven for 30 minutes. The cheesecake should be set around the edges but still gooey in the middle. It will set more while cooling. Leave to cool completely.

Put the gelatine leaves in a bowl of water, covered. Pour raspberries,sugar and star anise in a sauce pan and bring to the boil. Cook for a further 20 minutes. Remove the star anise and the kernels with a sieve. Pur the mixture back into the saucepan and add the gelatine. Heat it up until the gelatine has melted. Stir to combine and leave it to cool as much as possible without it setting. Spread it onto the cheesecake and place it in the fridge for a minimum of four hours for it to set.

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