NOMNOM: Mama Vickers’ Raspberry Brulee Cheesecake

So, I’ve decided that as I have a horrendous tummyache and it’s nearly midnight, this would be the perfect time to blog about a recipe of heavenly badness that I enjoyed last weekend.

The best part is it’s easier than eating biscuits. Easier than painting your nails. Easier than making a paper aeroplane out of an old shopping list. I’ve tried all of these today, so I know.

Stuff you’ll need:

For the base:
200g digestive biscuits
175g melted butter
1 tbsp golden syrup (Oh go on, have another one.)

For the filling:
15g sachet of powdered gelatine
375g Philadelphia soft cheese
3 eggs
75g caster sugar
575ml double cream
3 tsp vanilla extract
2 punnets of raspberries. No, you can’t have one yet.

For the topping:
3-4 heaped tbsp golden caster sugar. It’s okay, it’s calorie free.

Oh, and you’ll probably need a very funky blowtorch. We, of course, used a dragon.

How you get there:

The Base

1. Whizz the biscuits in the food processor until they’re crumbs.
2. Stir in the melted butter and golden syrup. Get a bit sticky.
3. Press over the base of a 24cm loose-bottom tin and put it in the fridge to chillax, all the while thinking about how funny the name ‘loose-bottom tin’ is. Just us? Oh, right.

The Filling

1. Sprinkle the gelatine over 3 tbsp cold water. Leave until it goes a bit soggy.
2. Microwave it for a few seconds until it’s all melty, then stir until it becomes clear.
3. Put the soft cheese, egg yolks and sugar into a bowl and whisk until smooth.
4. Whip the double cream until stiff. Ditto the egg whites with a whisk.
5. Stir the cheese mixture and vanilla extract into the cream, along with the gelatine. Fold until everything is all blendy.
6. Fold in the egg whites.
7. Take the base out of the fridge (loose-bottom and all. We amuse ourselves, that’s the main thing.) Chuck the raspberries on it. If you like it all fancy-looking, make sure there are raspberries at the edges so when you present it to people they all go ‘Ooh.’
8. Pour the cheese mixture over the raspberries, make the top all smooth and pretty, then leave it to chill in the fridge overnight.

The Topping

9. If you manage to refrain from eating it in the middle of the night then well done – you are a better person than us. Sprinkle the caster sugar over the top.
10. Use the blowtorch to melt the sugar until it goes all bubbly. Laugh manically as you do so – it makes you feel like a Bond villain.

Leave it to set in the fridge until ready to eat. If you can last more than five minutes, the sugar will go all crispy crunchy. Et voila:

Mama claims this serves twelve, but I think really it’s an ideal meal-for-one. What are you still doing reading this? Go and make one. NOW.

Images are all mine, baby.


1 thought on “NOMNOM: Mama Vickers’ Raspberry Brulee Cheesecake

  1. that looks distinctly like nom. No way that would serve twelve, two at a push if you were being really generous to an absolute best friend 😉

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