Additional Ingredients

	Tia Maria Cheesecake
50 grams	Butter melted, plus extra butter for greasing
5	dark chocolate digestive biscuits
5	amaretti biscuits
	Filling:
600 grams	Cream Cheese
150 grams	Golden Caster Sugar (Billington's)
2 tbsp	Plain White Flour (Allinson Nature Friendly)
1 tsp	Silver Spoon Cakecraft Vanilla Extract
2 tbsp	Tia Maria
2	Free Range Eggs Large
200 ml	Soured Cream
	For the truffles:
225 grams	Dark Chocolate Flavour Cake Covering
175 ml	Double Cream
1 tbsp	Tia Maria (optional)
	Coco Powder, for dusting
	Preparation Time: 1 Hour
	Cooking Time: 1 & 1/2 Hours

Further Additional Ingredients

	Lemon and Ginger Cheesecake
225 grams	oaty biscuits
2 tbsp	Golden Caster Sugar (Billington's)
1 tbsp	stem ginger, in syrup, drained and finely chopped
125 grams	Butter unsalted, melted
	For the filling:
450 grams	Cream Cheese
125 grams	Golden Caster Sugar (Billington's)
2 tsp	Cornflour
3	Free Range Eggs Large, beaten
	grated zest of 2 unwaxed lemons
300 ml	Soured Cream
	For the topping:
250 ml	Soured Cream
2.50 tbsp	Golden Caster Sugar (Billington's)
80 grams	stem ginger, in syrup, drained and finely chopped
	zest of 1 unwaxed lemon, finely grated
	Preparation Time: 1 Hour
	Cooking Time: 1 Hour

How to make Cheesecake Wedding Cake Trio

• Click on the text to highlight the different stages as you go along,
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1. For the White Chocolate & Raspberry Cheesecake: For the coulis: Place half the raspberries in a microwaveable bowl and cook for 1 minute. The raspberries should not be soft and releasing juice. Crush them with a fork and then pass the liquid through a fine sieve to remove the seeds.
2. Place the raspberry juice, sugar and lemon juice into a small saucepan and bring to the boil, stirring until the sugar has dissolved.
3. Reduce to a simmer and cook for 10 minutes until syrupy.
4. Remove from the heat and stir in the raspberry liquor if using.
5. Allow to cool and thicken before using.
6. Place the digestives in a food processor and process into crumbs. Melt the butter over a low heat and mix in the biscuit crumbs and chocolate drops. Lightly grease a 25cm loose-bottomed cake tin and press the crumbs into the base.
7. Beat the cream cheese in a bowl until soft and smooth. Add the eggs one by one with the vanilla essence. Fold in the crème fraîche.
8. Melt the white chocolate in a bowl set over a pan of gently simmering water. Remove from the water and beat until a little cooler. Add to the cream cheese mix and fold in gently. If the chocolate becomes a little lumpy do not worry.
9. Sprinkle the remaining raspberries over the chilled base of the cheesecake. Pour the chocolate and cream cheese mixture into the tin and bang down on a firm surface to remove any air bubbles. Drizzle the raspberry coulis onto the cheesecake mix and swirl using the tip of a knife to give a marble effect.
10. Bake in a low oven, 150°C/fan oven 130°C, 300°F/Gas 2, for 45 minutes-1 hour, or until the centre is just firm.
11. Allow to rest for several hours to firm up. When ready to serve use a warm palate knife to release the cheesecake form the tin, before turn out the cake and serve topped with fresh raspberries.
12. For the Tia Maria Cheescake: Place the digestives and amaretti biscuits in a food processor and process into crumbs. Melt the butter over a low heat and mix in the biscuit crumbs and chocolate drops. Lightly grease a 18cm loose-bottomed cake tin and press the crumbs into the base.
13. Chill while you make the filling.
14. Preheat the oven to 220°C/fan 200°C/425°F, gas 7.
15. Beat together the cream cheese and sugar with an electric whisk until smooth. Add the flour, vanilla, and 3 tbsp Tia Maria, eggs and soured cream, and whisk until smooth.
16. Pour the mixture over the crumb case and smooth. Bake for 10 minutes, then reduce the temperature to 110°C/fan 90°C/225°F, gas ¼ for 25 minutes. Turn off the oven, then open the door and leave to cool inside the oven for 2 hrs. Don\'t worry if it cracks a little.
17. For the truffles: Cover a large, chopping board with cling film or waxed paper – this will be ready to take the truffles ready to set.
18. Place the chocolate in a large mixing bowl. Pour the cream into a small pan and bring to the boil. Pour immediately over the broken chocolate. Add the Tia Maria if using. Blend thoroughly until all the chocolate is melted.
19. Allow the mixture to cool, for 1-1½ hours at room temperature until it is set.
20. When the mixture has set, using hand dusted in icing sugar, roll bite-sized pieces of the chocolate mix. Immediately roll the truffles in sifted cocoa powder. Sit on the lined chopping board and leave to harden.
21. When ready to serve use a warm palate knife to release the cheesecake form the tin, before turn out the cheesecake. Sit the cheesecake on a cake board or cake stand. Just before serving Place a small paper doyley on top of the cheesecake and dust over with cocoa powder. Carefully remove the doyley and you will be left with a very pretty lacy pattern. Pile the truffles on top of the cheese and serve.
22. For the Lemon and Ginger Cheesecake: Line the base of a 23cm spring form cake tin with the baking parchment and lightly grease the sides with butter.
23. Preheat the oven to 180°C, fan oven 160°C, 350°F, Gas 4.
24. Place the biscuits in a food processor and process into crumbs. Melt the butter over a low heat and mix in the biscuit crumbs, sugar and ginger. Bake in the preheated oven for 10 minutes to set the crust, then let cool.
25. For the filling; beat together the cream cheese and sugar in a large bowl until smooth. Add the cornflour. Gradually add the eggs, beating after each additional. Fold in the lemon zest and sour cream. Pour the mixture over the crumb base.
26. Bake for 40 – 45 minutes or until the cheesecake is just set but still has a slight wobble in the centre.
27. For the topping, put the sour cream and 2 tbsp sugar in a bowl and mix well. Remove the cheesecake from the oven and spread the sour cream mixture over the surface. Return to the oven for 10 minutes. Cool the cheesecake and then chill overnight, before removing the cheesecake from the tin.
28. Toss the lemon zest and chopped ginger and sprinkle over the cheesecake before serving.

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