1 Sep 2016 No Bake Sweet
These white-chocolate-coated wedges of cheesecake can be eaten frozen or defrosted. You can buy wooden ice lolly sticks from good baking supply stores or online. Sprinkle the molten chocolate with anything you like: try crumbled Honeycomb, chopped dried fruit, sprinkles or edible glitter.
M A K E S 18 (+ 4 smaller end cuts)
Oil the baking tin and line with parchment paper, leaving 5cm excess hanging over the sides to help with lifting out later.
Soak the gelatine leaves in a small bowl, in just enough cold water to cover, for 5-10 minutes until softened.
Melt the butter in a medium saucepan on the hob or in a bowl in the microwave. Blend the biscuits in a food processor, or seal in a food bag and bash with a rolling pin, until you have fine crumbs. Stir into the melted butter until well coated and spread evenly in the tin. Chill in the fridge for 15 minutes to firm up.
Tip the raspberries, sugar, lime zest and juice into a food processor and blitz to a smooth purée. Heat 100ml of this in a small saucepan on the hob or in a bowl in the microwave. Squeezing off the excess water, stir the now-softened gelatine into the warm purée until dissolved. Mix this back into the original purée and leave to cool.
Beat the cream, cream cheese and mascarpone together in a large bowl or food mixer until smooth. Pour in the purée and beat again for a moment until well blended. Pour onto the biscuit base and spread evenly with the back of a spoon. Cover with cling film and chill in the fridge for at least 3 hours, to set.
When ready, take two large trays that will fit in the freezer and line with parchment paper. Lift the cheesecake out of the tin onto a board, peel the paper down from the sides and cut in half lengthways. Using the tip of a knife, score a little mark every 5cm on one long side of one half. Then do the same along the centre cut line, but with the first notch 2.5cm in from the end and then at 5cm intervals again. Now, it’s a case of joining up the dots. Starting from one corner on the original side and always working diagonally, cut across to the first mark on the centre line and back to the first mark on the original side. You should have a small end piece and a triangle. Continue in this way to the end, to give nine triangles and two end pieces. Repeat with the other half. Arrange spaced apart on the prepared trays as you go.
Insert a wooden lolly stick into the side at the bottom of each triangle, pushing it in about 5cm. Cover the trays with cling film and freeze for at least 4 hours or overnight, until really firm.
When the pops are set (leave in the freezer for now), toast the almonds in a dry frying pan, tossing regularly, until golden. Remove from the heat and leave to cool. Snap the chocolate into a small heatproof bowl and either melt in the microwave in 30 second blasts, stirring between each go, or over a pan of simmering water, shallow enough that the water doesn’t touch the bowl. When melted, remove from the heat and stir until smooth.
Remove the pops from the freezer and hold one by the stick upside down over the melted chocolate. Spoon a large spoonful over the pop, allowing it to run down all sides, using the back of the spoon to spread if necessary. The chocolate will set quickly so work fast. Allow the excess to drip off and then return the pop to the tray, sprinkling with chopped nuts. Repeat with all the pops. Freeze for at least 15 minutes to set.
The pops are now ready to eat – just defrost for about 10 minutes before enjoying. Or layer between parchment paper in a sealable plastic bag or container, and freeze for up to a couple of months. Alternatively, these can be served completely defrosted and will keep for a day or two covered in the fridge.
This recipe is taken from my book, No Bake Baking, available in all great bookstores and on Amazon.
Photo (c) Donal Skehan
Sunflower oil, for the tin
6 gelatine leaves
75g unsalted butter
200g digestive biscuits
300g fresh raspberries
100g caster sugar
Finely grated zest and juice of 1 lime
400ml double cream
300g full-fat cream cheese
25g whole blanched almonds, finely chopped
600g white chocolate
18cm × 25cm baking tin, at least 4cm deep
22 wooden ice lolly sticks