Moscato and Raspberry Cheesecake

Easter is almost here and I’ve been thinking quite a bit about what what kind of dessert I would like to serve this year. Coming up with something new each year can be daunting. Especially since I always make something just for us adults along with the treats for the kids. Well, Easter is often regarded as a day for the kids but we adults also get together during the long weekend and I hate to serve up a chocolate eggs laden treat to the grown-ups.

Why not make something different, a bit boozy and indulgent.
It wasn’t difficult to picture this when I asked myself what would be my dream dessert. It would be fruity, cold with hints of wine and hints of chocolate. The best of all worlds. I spotted this chocolate squirrel which Ferrero Rocher came up with this year and I was instantly excited. A change from the Easter bunny. Though, my dilemma to be honest was how I would really divide that gorgeous hazelnut squirrel. Then I picked up one for every guest. Sorted!

Happy Easter my dear friends. Hope the bunny/squirrel brings you plenty of joy and good wishes.

Moscato and Raspberry Cheesecake
Makes an 8 inch round cheesecake

200 g digestive biscuits (or any cookie of your choice), roughly broken
1/2 cup hazelnuts, toasted
75 g unsalted butter, melted
1 cup castor sugar, divided (1/4 cup for raspberry sauce +3/4 cup for cheesecake filling)
2 cups raspberries (I used frozen)
1/2 cup Moscato wine
3 teaspoon powdered gelatine
500 g (2 tubs) Cream cheese, softened
300 ml thickened cream, whipped to soft peaks

Lightly grease the base and sides of an 8 inch springform pan. Place biscuits and hazelnuts in a food processor until they resemble fine crumbs. Add the melted butter and mix to combine. Using the back of a spoon, press the mixture on the base of the springform pan. Refrigerate for 30 mins or until firm.

Meanwhile make the raspberry-Moscato sauce. Place the raspberries, 1/4 (one-fourth) cup castor sugar and Moscato wine in a medium saucepan. Bring to a boil over low heat. Continue to cook until mixture thickens (approx 3-4 minutes). Remove from heat and add the gelatine. Leave aside for 5 minutes. then stir to ensure gelatine has dissolved completely into the mixture. Allow to cool to room temperature.

Using an electric mixer, beat the cream cheese and the remaining 3/4 cup castor sugar until smooth. Beat in the cooled Moscato-raspberry mixture into the cream cheese. Fold in the whipped cream until combined.
Pour the filling over the prepared cheesecake. Smooth surface. Place in the refrigerator to set (approx 4-5 hours). Before serving, if you’d like the cheesecake to have smooth sides, freeze for an hour. That way it comes out neater than it would if you served it directly from the fridge. Let it thaw for about an hour before serving. Top with decorations (fresh raspberries, chocolate decorations, macarons etc). Enjoy!