This post is sponsored by Philadelphia
A little while ago I got to take the family to the
Social Mums Say event where
we met the Philadelphia team in person and sampled some of their delicious deserts.
They were all judged as being "very yummy" by my family
but the one that really hooked me was their
Raspberry & White Chocolate Cheesecake Slice.
It was sweet, decadent and rich and the red raspberries
(which are pricey to buy fresh in Melbourne at the moment but oh, so lovely)
just screamed love to me.
So we decided to give the recipe a go ourselves and add a little Valentines twist of course!
(Full Ingredient list and instructions at the bottom)
Raspberry and White Chocolate Cheesecake Hearts
Base
1¼ cups of shortbread biscuit crumbs (we used 200g)
80g butter (melted)
Filling
500g PHILADELPHIA Block Cream Cheese (softened)
¾ cup caster (castor) sugar
1 tsp finely grated lemon rind
2 tsps gelatine dissolved in ¼ cup boiling water
200 white chocolate (melted & cooled slightly)
1 cup thickened cream (softly whipped)
125g fresh or frozen raspberries
To Make
- Combine the biscuit crumbs with the butter and then press into a greased and lined slice tin
(we used a 28cm by 18cm one which makes a pretty thick cheesecake. Leave paper over the rim)
Chill in the fridge
- Beat the PHILLY, sugar and lemon rind with an electric mixer until smooth
- Add the melted chocolate and gelatine and mix until combined
- Fold the whipped cream in. Mash half the raspberries & then fold all the raspberries through
- Pour the mixture over the chilled base. Smooth down flat and then chill for at least 2 hours or until set
- When set, cut out your hearts. Give to someone you love (and then eat the off-cuts yourself!)
Handy Tips
- We used an individual heart-shaped cake tin to cut out the bigger heart. We used deep heart shaped cutters for the small ones but the cheesecake was too thick for our cutters so I had to cut around the cutter with a knife to get the shape.
- If you're making yours as thick as mine, I'd suggest using a sandwich or scone cutter as they have more depth than cookie-cutters. As an alternative you could double the base mix and use a larger slice tin. The same filling amount will still cover a much larger tin and give you a cheesecake heart that is not so tall. This will be easier to cut out.
- Maddie (just turned 4) has been cooking for many years now so needed very little assistance with any of steps. I was in charge of melting the chocolate though as I did it in a metal bowl over a water bath on the stove so I preferred to do it myself. I also needed to help her flatten the base down as she found it a little tricky to spread evenly.
- Yes, it will take you longer to prepare when cooking with a child. Allow for the time and try not to be in a rush. It's a valuable time to talk and learn together.
- When cooking with kids go over the ingredients and basic steps with them before starting but then after that just focus on one small step at a time.
- Take the time to clean as you go because it will set a great example for your child in the future and also keep things mess free and easy to stay in control
- Always supervise children in the kitchen. If using electrical equipment such as an electric beater, stay very close to your child and assist them as needed.
- We've done lots of cooking with kids and I also like to try and make healthy fun food that's quick and easy
- Yes, this is really, really yum! Save the recipe to pull out for people's birthday's. They'll love you for it.
Happy eating,
Debs :)
{Disclosure: this is a paid post for Philadelphia. Opinions expressed in this post, as always are my own}
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