White Chocolate & Strawberry Cheesecake
White Chocolate & Strawberry Cheesecake is a delightful dessert that combines the creamy richness of cheesecake with the sweet, fruity flavor of strawberries. This cheesecake is perfect for special occasions or simply to satisfy a sweet craving. With its beautiful presentation and amazing taste, it’s sure to impress your family and friends.
Why Make This Recipe
This recipe is a fantastic choice if you’re looking for a creamy, indulgent treat. It’s not only delicious but also visually stunning with colorful strawberries and white chocolate curls on top. It’s an easy recipe that doesn’t require baking, making it a perfect dessert for beginners and experienced bakers alike. Plus, everyone loves cheesecake, and this one is special with its white chocolate and strawberry combination!
How to Make White Chocolate & Strawberry Cheesecake
Ingredients:
- 85g unsalted butter (melted)
- 150g digestive biscuits (crushed)
- 150ml double cream
- 250g white chocolate
- 3 gelatine leaves (sheets)
- 300g full-fat cream cheese
- 3 tbsp icing sugar
- 250g mascarpone cheese
- 350g strawberries
- 2 tbsp strawberry jam
- 50g white chocolate (for decoration)
Directions:
Step 1: Prepare the Base
Grease and line a 20cm (8") or 23cm (9") round springform cake tin, then line the base with baking parchment.
Step 2: Make the Biscuit Base
Place the digestive biscuits in a food processor and blitz until finely crushed. Add the melted butter and mix until well combined. Press the biscuit mixture into the base of the cake tin, ensuring it’s evenly distributed. Chill in the fridge for at least 30 minutes.
Step 3: Melt the Chocolate and Cream
In a small pan, combine the double cream and white chocolate. Heat gently, stirring continuously until the chocolate is completely melted and smooth.
Step 4: Dissolve the Gelatine
Place the gelatine sheets in a bowl of cold water and leave them to soften for about 5 minutes. Once softened, remove the gelatine and shake off excess water. Add the softened gelatine to the cream and white chocolate mixture, stirring until dissolved.
Step 5: Combine Cream Cheese and Mascarpone
In a separate bowl, whisk together the cream cheese, icing sugar, and mascarpone cheese until smooth and creamy. Gradually whisk in the chocolate and cream mixture, combining until smooth and fully incorporated.
Step 6: Add Strawberries
Hull and roughly chop 200g of strawberries. Gently stir them into the cream cheese mixture. Pour the mixture into the prepared cake tin and smooth the top. Leave it to set in the fridge for at least 4 hours, or preferably overnight.
Step 7: Make the Strawberry Sauce
To decorate, push 100g of the strawberries through a sieve into a small pan. Add the strawberry jam and heat for 2-3 minutes, stirring to make a smooth sauce. Allow the sauce to cool completely.
Step 8: Shave the White Chocolate
Use a potato peeler to shave small curls of the remaining white chocolate for decoration.
Step 9: Decorate and Serve
Once the cheesecake is set, run a knife around the edges to loosen it. Carefully remove the sides and base of the springform tin. Top the cheesecake with fresh strawberries, white chocolate curls, and drizzle the cooled strawberry sauce just before serving.
How to Serve White Chocolate & Strawberry Cheesecake
Serve the cheesecake chilled, either as a dessert after dinner or at a special gathering. You can simply slice it and place a piece on a plate, topping it with extra strawberry sauce and fresh strawberries for an appealing look.
How to Store White Chocolate & Strawberry Cheesecake
Store any leftover cheesecake in the refrigerator. Keep it covered to maintain its freshness. It is best eaten within 3 to 4 days. However, it can also freeze well if wrapped properly. Thaw it in the fridge before serving.
Tips to Make White Chocolate & Strawberry Cheesecake
- Ensure your cream cheese and mascarpone are at room temperature for easier mixing.
- If you don’t have gelatine leaves, you can substitute with powdered gelatine.
- Use fresh strawberries when possible for the best flavor and texture.
- Feel free to adjust the sweetness by adding more or less icing sugar.
Variation
You can swap out strawberries for other berries, such as raspberries or blueberries, for a different flavor. You could also add a layer of fruit on the base before adding the cheesecake mixture for extra fruitiness.
FAQs
Q1: Can I make this cheesecake ahead of time?
Yes, this cheesecake is great to make a day in advance. It sets well overnight, making it perfect for parties.
Q2: How long does this cheesecake last in the fridge?
It will last for about 3 to 4 days when properly stored in the refrigerator.
Q3: What can I use instead of gelatine?
You can use agar-agar if you prefer a vegetarian substitute for gelatine; however, be sure to follow the instructions on the package for the correct usage.
Q4: Can I use low-fat cream cheese?
Yes, low-fat cream cheese can be used, but it may change the texture and richness of the cheesecake slightly.
Enjoy making and indulging in this delicious White Chocolate & Strawberry Cheesecake!
Print
White Chocolate & Strawberry Cheesecake
- Total Time: 240 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful dessert that combines creamy cheesecake with sweet strawberries and white chocolate, perfect for special occasions.
Ingredients
- 85g unsalted butter (melted)
- 150g digestive biscuits (crushed)
- 150ml double cream
- 250g white chocolate
- 3 gelatine leaves (sheets)
- 300g full-fat cream cheese
- 3 tbsp icing sugar
- 250g mascarpone cheese
- 350g strawberries
- 2 tbsp strawberry jam
- 50g white chocolate (for decoration)
Instructions
- Prepare the Base: Grease and line a 20cm or 23cm round springform cake tin, then line the base with baking parchment.
- Make the Biscuit Base: Blitz the digestive biscuits in a food processor and mix with melted butter. Press into the cake tin and chill for at least 30 minutes.
- Melt the Chocolate and Cream: Heat double cream and white chocolate in a small pan, stirring until completely melted and smooth.
- Dissolve the Gelatine: Soak gelatine sheets in cold water for about 5 minutes, then add to the cream and chocolate mixture, stirring until dissolved.
- Combine Cream Cheese and Mascarpone: Whisk cream cheese, icing sugar, and mascarpone until smooth. Gradually mix in the chocolate and cream mixture.
- Add Strawberries: Hull and chop 200g of strawberries, stir into the cream cheese mixture, pour into the cake tin, and smooth the top. Set in the fridge for at least 4 hours, preferably overnight.
- Make the Strawberry Sauce: Push 100g strawberries through a sieve into a small pan, add strawberry jam, heat for 2-3 minutes, and let cool.
- Shave the White Chocolate: Use a potato peeler to create curls from the remaining white chocolate for decoration.
- Decorate and Serve: Once set, remove the cheesecake from the tin, decorate with fresh strawberries, white chocolate curls, and drizzle strawberry sauce before serving.
Notes
For best flavor, use fresh strawberries. Adjust sweetness to taste with icing sugar. Can be made a day in advance.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg
Keywords: cheesecake, dessert, white chocolate, strawberries, no-bake