Bron shares her delectable summertime dessert

YOU know that recipe that is always a hit with the family? The one that’s guaranteed to leave clean plates all round? The one that’s not too detailed, just simple and fast? Yes, that one…we want to hear about it and it will be featured once a month in the Northglen News. Local residents will tell us about their favourite recipes, from the easy to the inspiring, all in an effort to help you make every day delicious. You’ll never run out of great recipe ideas again. This month’s culinary extraordinaire is Durban North resident, Bronwen de Beer.

NAME OF DISH: Raspberry white chocolate cheesecake

Why is this recipe special to you?

“I enjoy baking. When I was four, my sister taught me how to read. I began reading the recipe books in the kitchen and my passion for it just grew. I love cheesecakes and my dad loved raspberries so it’s always been something close to my heart. I also love the vibrancy of the colours. I’ve experimented with a number of ingredients and there are so many variations to this cheesecake. I’ve used blueberries, oreo and caramel to name a few. It’s become my go-to dish whenever I have to bring dessert to an outing and it’s quick and easy to make. Most of all, you can customise it to suit you,” she said.

Quick catch-up with the cook

Most underrated ingredient: “I would say butter. Butter makes everything better.”
Favourite cuisine: “Thai food, definitely.”
Favourite ingredients: “I’m really loving bacon. I also like to experiment with sweet and savoury foods.”
Something your palette doesn’t like: “Raw tomatoes”
First meal you cooked: “It was a jam Swiss roll.”

Ingredients:
1 Packet of digestive biscuits
1/3 Cup of melted butter
3 250g Tubs of full fat cream cheese, 250ml of cream
1 Punnet of raspberries
3/4 Cup of caster sugar
1/4 Cup of water
3 Teaspoons of gelatine
5ml Vanilla extract
1 Slab of milky bar
1/2 Cup of cream

How to:
1. Turn the biscuits into crumbs, add to the melted butter and press into a springform tin or glass dish. Refrigerate whilst you make the filling.
2. In the bowl of a stand mixer or with a hand mixer, mix together the cream cheese and caster sugar for about three minutes.
3. In a mug, add the water and sprinkle the gelatine over it. Set aside.
4. Add the vanilla and cream and beat for about 2 minutes until light and fluffy.
5. Place the mug of water and gelatine in the microwave for 30 seconds until it is dissolved.
6. Remove the mug and mix the gelatine into the cheesecake mixture.
7. Sprinkle a few raspberries onto the base and then add the cream cheese mixture. Keep the rest of the raspberries for topping.
8. Refrigerate overnight.
9. To top, melt the milky bar in the microwave and slowly mix in cream (you may not need all of the cream, you will know when you get a thick yet spreadable consistency)
10. Un-mould the cheesecake and pour the chocolate on top, allowing some to run down the sides.
11. Top with raspberries and serve on a rustic wooden board.

What’s Cooking with NGN

Jenni’s juicy roast lamb (Chef 5)

Tammy’s creamy go-to dish (Chef 4)

Dimitra’s Mediterranean delight (Chef 3)

Kevyn’s perfect pick-me-up treat (Chef 2)

Joanie’s perfect Portugues dish (Chef 1)