White Chocolate Cheesecake with Coole Swan

Cooleswan, white chocolate cheesecake on a dark chocolate base, blackberry coulis

I have a friend who has lately taken to emptying her drinks cabinet and giving me what she doesn't like. One evening she was coming over for dinner and arrived with a big bottle of Coole Swan liqueur. I poured some into a smaller bottle and gave the rest back to her.

I'm not a fan of Bailey's or sweet liqueurs but they can be great in recipes.  I Googled a few recipes and patched one together.

It can be "deconstructed" or served traditionally and the coulis changed to suit the fruit in season.  It's really, really easy to make and sets quickly.

Deconstructed white chocolate cheesecake with amaretti biscuits & blackberry coulis

The basic recipe is:

For the base
12 digestive biscuits crushed (200g approx)
100g melted butter
1 heaped tablespoon cocoa powder if you want chocolate base

Mix the crushed biscuits and melted butter, add the cocoa if required. Press into a 20cm tin with a removable base and chill. 

1 pack of marscapone (250g)
200 ml of whipped cream
200g melted white chocolate
4 tablespoons of Coole Swan

Whisk the marscapone, fold in the whipped cream, Stir in the melted chocolate. Spread evenly over base and chill.

For the coulis
200g seasonal fruit
75g sugar

Heat the fruit and sugar. Cool and push through a sieve to remove "bits".

Amaretti biscuits
100g ground almonds
100g caster sugar
1 egg white whisked
1 tbsp amaretto

Whisk the egg whites and fold in the almonds and sugar. Finally add the amaretto. Drop onto a lined tray and bake for 10-15 minutes at 180 deg.

Cooleswan white chocolate cheesecake with cherry compote

 Luscious, laden with calories but oh so good.

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