I got a huge amount of strawberries this week and my son who is back from University requested a cheesecake! I don’t really like cheesecake unless it is a vanilla baked one but he loves them so I couldn’t say no!
I decided to make this one with white chocolate and fresh strawberries. I made it a bit fancy by lining the edge with strawberries cut in half but you don’t need to do this if you don’t want.
I have decorated it with fresh cream, white chocolate dipped strawberries and some mini white chocolate bars. You could leave it plain if you don’t want to decorate the cheesecake and it will still look good.
Jump to recipe
Start by placing a 8” spring form cake tin without the base on a flat plate or board. If you make this on a plate or board you won’t have to worry about getting it off the base.
Line the side not the base with parchment or clear acetate roll.
Melt the white chocolate and set aside.
Put the digestives in a food processor or into a large plastic bag and bash with a rolling pin until fine crumbs.
Put the crushed digestives into a medium sized bowl.
Melt the butter and add to the digestives until fully combined.
Put the mixture in the prepared tin and press down firmly and level.
Put in the fridge to harden while you make the filling.
Prepare the strawberries and half some for round the edges if you want to use for decoration.
Cut the rest up into small pieces.
Whisk the cream until stiff peaks.
Transfer the cream into a bowl.
Use the bowl the cream was whisked in and put the cream cheese, vanilla and white chocolate in and whisk until smooth. The cream cheese must be room temperature or the white chocolate will seize when added and you will have flecks of white chocolate through the cheesecake which isn’t too much of an issue if this happens!
Fold the cream and strawberries into the cream cheese mixture.
Take the base out of the fridge and place the half strawberries round the edge and then put the cream mixture in and level.
Place in the fridge for at least 4 hours to set.
Remove the springform tin then remove the acetate or parchment slowly and carefully.
Melt the white chocolate and decorate the strawberries.
Whisk the cream and put into a piping bag.
Decorate the cheesecake - I used strawberries, cream and mini chocolate bars.
Strawberry & White Chocolate Cheesecake
Sarah’s servings: 8
Sarah’s skill: Medium
Baking time: None!
Ingredients:
Base
200g Crushed digestive biscuits
100g Melted butter
Filling
150g White chocolate
250g Strawberries
340g Cream cheese (room temperature)
1 tsp Vanilla bean paste
170ml Double cream
Toppings (optional)
Extra 50g white chocolate for decoration
9 Fresh Strawberries
100ml Double cream
Method:
Put a 8” spring form cake tin without the base on a flat plate or board.
Line the side but not the base of the tin with parchment or clear acetate roll.
Melt the white chocolate and set aside.
Put the digestives in a food processor or into a large plastic bag and bash with a rolling pin until fine crumbs.
Put the crushed digestives into a medium sized bowl.
Melt the butter and add to the digestives until fully combined.
Put the mixture in the prepared tin and press down firmly and level.
Put in the fridge to harden while you make the filling.
Prepare the strawberries and half some for round the edges if you want to use for decoration.
Cut the rest up into small pieces.
Whisk the cream until stiff peaks.
Transfer the cream into a bowl.
Use the bowl the cream was whisked in and put the cream cheese, vanilla and white chocolate in and whisk until smooth.
Fold the cream and strawberries into the cream cheese mixture.
Take the base out of the fridge and place the half strawberries round the edge and then put the cream mixture in and level.
Place in the fridge for at least 4 hours to set.
Take out of the springform tin and remove the parchment.
Melt the white chocolate and decorate the strawberries.
Whisk the cream and put into a piping bag.
Decorate the cheesecake - I used strawberries, cream and mini chocolate bars.
Sarah’s extra slice…….
You could just leave the cheesecake plain as it still looks very pretty as it is.
Raspberries would also work well in this recipe.