CHOCOLATE & RASPBERRY CHEESECAKE SLICE
From The Comfort Bake
This has it all – the decadence of chocolate shortcake, the fresh tang of raspberries and a sumptuous lemon cream filling that brings it together. Undoubtedly it is one of my most popular slices – a touch of luxury to share with friends. It is surprisingly easy to make and the result is simply stunning.
Raspberries are an all-time favourite, but loganberries, mulberries, blackberries or blueberries could be substituted. Fresh or frozen berries can be used in this recipe.
To make the base: Preheat the oven to 170C. Grease a 26cm square springform cake tin, 8cm deep. Using a hand whisk, mix the butter and sugar together until creamy, then add the egg and whisk again until combined. In a separate bowl, combine the flour and cocoa then, using a large metal spoon, fold the dry ingredients into the butter mixture until well blended.
Press evenly into the tin and bake for 10 minutes until the base is set. Set aside to cool while making the filling. Reduce the oven temperature to 130C.
To make the filling: Place all the ingredients, except the raspberries, in a food processor and process until smooth. (This could also be done with handheld beaters or a stand mixer.) Transfer to a bowl. Gently mix 300g of the raspberries through the mixture. Carefully spoon the batter onto the cooled base. Scatter remaining raspberries over the top. Bake for 1 hour, or until the topping is just set. Leave to cool and then refrigerate to firm up filling. When you’re ready to serve, run a warm knife around the slice before releasing the side of the pan. Cut into squares to serve.
High in acidity, skin-fermented whites are an interesting final condiment in the glass. “When you’re eating heaps of spice with quite a bit of texture, the orange wines do a control-alt-delete to reset the palate.”
A summery drop works as the final dressing alongside a fresh, leafy salad. “Dry rosé is tart, light in berry character and brings a bit of herbaceousness to the salad.”
Two retro numbers make a cool combo in this pairing. “The higher natural acidity resets the palate gently and marries beautifully with the dessert.”