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Neven Maguire's Macnean cheesecake with raspberries and white chocolate


Cheesecake with Strawberries and White Chocolate

Cheesecake with Strawberries and White Chocolate

Cheesecake with Strawberries and White Chocolate

Celebrity chef Neven Maguire shares a recipe for a popular dessert in his restaurant Macnean House.

Serves 8

You will need:

400g (14oz) cream cheese

100g (4oz) icing sugar

Finely grated rind and juice of 1/2 lemon

1 vanilla pod, split in half and seeds scraped out

200g (7oz) white chocolate, broken into squares

200ml (7fl oz) cream

8 shortbread biscuits, finely broken up

White chocolate curls, to decorate

Dried raspberries (shop bought), to decorate

Baby Maltesers (shop bought), to decorate

Spun sugar, to decorate

Fresh mint sprigs, to decorate

8 jammie dodgers, to serve

For the poached raspberries

300ml (1/2 pint) red wine

2 tbsp crème de cassis

75g (3oz) caster sugar

1 cinnamon stick

1 star anise

1/2 vanilla pod, split in half and seeds scraped out

400g (14oz) raspberries, plus extra to decorate



Using an electric mixer, beat the cream cheese, icing sugar, lemon rind and juice and vanilla seeds for about 5 minutes, until smooth and light.

Melt the white chocolate in a heatproof bowl set over a pan of simmering water. Remove from the heat and set aside to cool a little. Meanwhile, place the cream in a separate bowl and whip until stiff.

Fold the melted chocolate into the cream cheese mixture and then carefully fold in the whipped cream. Transfer to a piping bag fitted with a 1cm (1/2in) plain nozzle and place in the fridge until needed.


To poach the raspberries, place the red wine and crème de cassis in a pan with the sugar, cinnamon stick, star anise and vanilla pod and seeds and bring to the boil. Reduce the heat and simmer for 15 minutes, until reduced by half and slightly thickened. Place the raspberries in a heatproof bowl and pour over the wine mixture through a fine sieve, discarding the cinnamon stick, star anise and vanilla pod. Stir to combine and leave to cool.

To assemble the cheesecake, divide the poached raspberries among martini glasses and crumble the shortbread biscuits on top. Pipe the cheesecake mixture right up to the rim of the glasses and decorate with raspberries, white chocolate curls, dried raspberries, baby Maltesers, spun sugar and mint sprigs.

To serve, arrange the cheesecakes on plates with a jammie dodger.

Neven Maguire will join the stellar line up of Ireland's top chefs including Clodagh McKenna, Derry Clarke and Edward Hayden at 2015's Taste of Dublin in Iveagh Gardens on June 11 - June 14.

For more information and to book tickets see: dublin.tastefestivals.com

Online Editors