Description
This Strawberry and White Chocolate Cheesecake is a summer dessert made with fresh strawberries.
Ingredients
Units
Scale
Cheesecake base
- 300g digestive biscuits
- 150g unsalted butter, melted
Cheesecake filling
- 265g white chocolate
- 675g cream cheese
- 100g icing sugar
- 5g vanilla paste
- 435ml heavy (double) cream
- 400g strawberries, chopped
Cheesecake decoration
- 90g white chocolate
- 5-10 whole strawberries
Instructions
- For the Biscuit Base: Place the digestive biscuits in your food processor and blitz into a crumb.
- While the food processor is still running add the melted butter and allow to combine which should only take about 15 seconds then turn off.
- Prepare your 23cm (9 inch) springform pan by putting a layer of greaseproof paper over the base and then clasping the springform pan ring around the outside as I find this easier when removing the cheesecake at the end.
- Pour your crumb into the springform pan and flatten evenly - I use the bottom of a large glass.
- Place into the fridge to cool.
- For the Cheesecake Filling: Over a bain-marie melt your white chocolate. If you would prefer to melt in the microwave then use 30 second blasts and stir after each blast.
- Set aside to cool.
- In a stand mixer with the whisk attachment, mix the cream cheese and vanilla paste for a minute or two to loosen it up and then on a low speed gradually add the icing sugar. I add a spoonful at a time and make sure each spoonful is fully incorporated before adding the next one.
- Mix through the cooled white chocolate.
- Fold in the chopped strawberries.
- In a separate bowl whisk the heavy (double) cream until you achieve soft peak consistency.
- Fold together the strawberry and white chocolate cream cheese mixture and the heavy (double) cream until combined.
- Remove the biscuit base from the fridge and pour the filling onto the biscuit base.
- Drop the tin onto the counter top to release any bubbles that may have been trapped, I do this 5-10 times from about 5 inches from the counter top.
- Transfer to the fridge and leave to set for around 6 hours or preferably overnight.
- To decorate: Melt the white chocolate over a bain-marie or with 30 second blasts in the microwave stirring after each blast.
- Dip your whole strawberries into the melted white chocolate and place on parchment/greaseproof paper lining a tray. Once you have dipped all your strawberries, transfer to the fridge and allow the chocolate to harden.
- Remove the cheesecake from the fridge and remove the springform tin. I use a blowtorch but you can just run a cloth soaked in hot water around the edge.
- Transfer the cheesecake to the serving plate of your choice and top with the white chocolate dipped strawberries.
- Portion up. Enjoy!
- Prep Time: 30 minutes
- Chilling Time: 6 hours
- Category: Dessert
- Method: Chill
- Cuisine: British