Strawberry White Chocolate Cheesecake

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Strawberry White Chocolate Cheesecake

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Strawberry White Chocolate Cheesecake. This no-bake cheesecake is a fantastic summer dessert. A lovely combination of sweet white chocolate, tangy cream cheese and juicy red strawberries.

Ingredients

  • For the base:
  • 200g digestive biscuits
  • 115g unsalted butter, melted
  • For the cheesecake:
  • 2 tsp powdered gelatine
  • 250ml double cream
  • 300g good quality white chocolate, roughly broken
  • 540g full fat cream cheese, room temperature
  • For the topping:
  • 6 tbsp strawberry jam, warmed and passed through a sieve
  • 400g strawberries, rinsed, hulled and cut into halves or quarters
  • 50g white chocolate, grated or shaved with a peeler

Instructions

  1. Butter the sides of a 20cm (8inch) round springform tin. Set aside.
  2. For the crust, place biscuits in a food processor and pulse a couple times until you are left with some fine and some larger crumbs. Alternatively, place biscuits in a large freezer bag and crush with a rolling pin. Pour crumbs into a small bowl then stir in the melted butter. Mix well.
  3. Press the crust mixture onto the bottom of the prepared springform tin. It’s best to initially use your palms, but then finish off by using an object with a flat bottom like a measuring cup or even a spatula. Set aside.
  4. For the filling, pour a bit of water into a bowl then sprinkle the gelatine over the water and leave to bloom. Combine cream and white chocolate in a medium sized saucepan set over medium low heat. Stir occasionally until chocolate has completely melted and is mixed with the cream. Remove from heat. Drain gelatine through a small sieve to remove the water. Add gelatine to the warm chocolate mixture and stir until completely dissolved. Set aside.
  5. Place cream cheese in a large bowl and beat on low speed with an electric mixer until smooth. Add the chocolate mixture to the cream cheese and beat on low until thoroughly combined, making sure to scrape down the sides of the bowl with a spatula. Pour mixture over the prepared crust. Gently tap the filled tin on a counter top to bring up any bubbles. Smooth the top with a spatula then cover with clingfilm, making sure it doesn’t touch the surface, and refrigerate for at least 6 hours, better yet, overnight.
  6. To remove cheesecake from tin, run a sharp knife around the edge of the cheesecake then remove the sides of the springform pan. Carefully run a sharp knife under the crust to release it from the base of the pan, then carefully slide the cheesecake onto a serving dish. To neaten the sides of the cheesecake, gently scrape with the flat of a knife or a cake spatula until sides are smooth.
  7. To finish, spoon sieved jam over the top of the cheesecake in swirls then pile the strawberries in the middle. Finally, sprinkle with grated white chocolate or chocolate curls.
  8. Keep refrigerated and serve chilled. Will keep for 2-3 days.
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