February’s cheese of the month is…
Wensleydale Raspberry Tipple
Raspberry Tipple Cheesecake
With Valentine’s Day just around the corner, here at Coombe Castle we are getting all romantic this month creating a delicious cheesecake featuring our brand new Raspberry Tipple cheese. This Wensleydale cheese combines raspberries and Prosecco, offering a unique twist on a British classic. Wensleydale has a supple and crumbly texture and a milky freshness. Pairing it with fruit such as cranberries or raspberries cuts through the acidity in the rich cheese, resulting in a sweet and savoury balanced flavour. This cheese is a treat for anyone with a sweet tooth! We think this cheesecake is lovely served with a yummy raspberry coulis drizzled on top. Impress your significant other this Valentine’s Day with this indulgent dessert.
February’s recipe is:
Raspberry Tipple Cheesecake
Ingredients:
- 200g (8oz) crushed digestive biscuits
- 75g (3oz) melted butter
- 500g (1lb) Raspberry Tipple cheese
- 500g (1lb) cream cheese
- 100 ml double cream
- 50g icing sugar (and extra for dusting)
- Raspberries and mint spring to decorate
For the coulis:
- 250g (9oz) fresh raspberries
- 1 tbsp icing sugar
- 1/2 lemon juice only or to taste
Method:
- Mix together the digestive biscuits and melted butter. Press down firmly in a 20cm (8”) loose bottomed cake tin and refrigerate.
- Whisk together the Raspberry Tipple cheese, cream cheese, double cream and icing sugar.
- Spread the cheese mixture onto the biscuit base and refrigerate until needed.
- When ready to serve decorate with fresh raspberries, mint spring and dust with icing sugar.
For the coulis:
- Put all of the coulis ingredients into a saucepan pan and heat until the raspberries start to break down.
- Transfer to a food processor and blend until smooth.
- Pass through a sieve to remove the pips.
