I’m watching week two of Strictly Come Dancing. (‘Dancing with the Stars’ if you live on the other side of the pond). The wife watches religiously (she was an Am-Dram queen, took the lead in Carousel, could have been a contender…but became an accountant and it all went wrong from there…)
Anyway all this means I get to watch fat golfers (and this year fat Radio DJ’s, fat entrepreneurs, fat soap stars and not-so-fat supermodels) drag professional Latvian (maybe the odd Ukranian) dancers around a stage somewhere in England, with camp judges telling them how shit they are.
Have to love British TV. It’s the best in world. And I know that’s true, because I read it in the newspapers all the time. (BTW did anyone watch Breaking Bad? That’s the best TV. Ever.)
So. My ’emotional investment’ in Strictly Come Dancing isn’t quite up there with Breaking Bad. (WTF is he talking about you might ask?). It’s TV-speak for ‘is that guy watching the show or is he fading out’. So if ’10’ is ‘he’s glued to the screen’ and ‘1’ is ‘he’s dribbling onto his chin’ then I’d say I’m around a three. Or ‘0’ when Vanessa Feltz is on.
Which gives me plenty of time to reminisce about my Frozen Raspberry and White Chocolate Cheesecake. Another classic from the house of Good Food Magazine. You will need…
- 200ml double cream
- 220g white chocolate (plus some more to drizzle)
- 300g raspberries (mine were frozen. Its October)
- 500g cream cheese
- 50g caster sugar
- 300g vanilla ice cream
- 175g crunchy butter biscuits
- 140g ginger nut biscuits
- 140g butter
First make the biscuit base. Smash up the biscuits in a bag. Melt the butter in a pan, add the biscuit crumbs and mix. (Cha Cha Cha!)
Push the mixture into a tray (about 20cm) – we used a silicon tray here because it makes it easier to get the completed creation out onto a plate. Chill in the fridge for half an hour. (American Smooth)
Meanwhile create the filling. Put the cream in a small pan and warm. Add the chocolate and heat until melted. (Tango)
Put the raspberries in a big bowl. Add the chocolately creamy mixture and whisk with an electric whisk. (Foxtrot)
Push the mixture through a sieve to remove all the pips. (Waltz)
Put the cream cheese and sugar in another big bowl. Add the raspberry mixture and whisk again. (Jive baby!)
Let the ice cream soften up and fold gently into the mix. (Charleston)
Pour the mix onto the biscuit base and smooth over. (American Smooth)
Put in the freezer overnight.
When you’re ready to serve place some more raspberries on top of the cheesecake and drizzle with melted white chocolate.
Leave to let the filling soften a little and then slice into squares. (Paso Doble)
Serve with coffee or tea! (with a good dose of Mambo)