White Chocolate and Strawberry Cheesecake
Indulge in this delicious cheesecake with a buttery biscuit base, creamy white chocolate filling, and a fresh strawberry twist!
Ingredients
Base:
300 g digestives
150 g unsalted butter, melted 杻
Filling:
560 g full-fat cream cheese 燎
125 g icing sugar
1 tsp vanilla extract
300 ml double cream
300 g white chocolate, melted
300 g fresh strawberries, chopped
Freeze-dried strawberries
Decoration:
50 g white chocolate, melted
150 ml double cream
2 tbsp icing sugar
Freeze-dried strawberries
White chocolate strawberries
Instructions
1 Base:
Blitz the digestives in a food processor until they are a small crumb. Add the melted butter and mix until combined.
Press the biscuit mixture firmly into the bottom of an 8″”/20cm deep springform tin.
2 Cheesecake Filling:
Melt the white chocolate in a bowl over a pan of simmering water or in the microwave until fully melted. Let it cool slightly.
In a stand mixer, whisk together the cream cheese, icing sugar, and vanilla extract until smooth.
Pour in the double cream and whisk until thick.
Add the cooled white chocolate and mix briefly to combine.
Fold in the chopped fresh strawberries and some freeze-dried strawberries.
Spread the mixture over the biscuit base, smoothing the top. Chill in the fridge for at least 5-6 hours, preferably overnight, to set.
3 Decoration:
Drizzle the melted white chocolate over the cheesecake.
Whip the double cream with icing sugar until soft peaks form, then pipe onto the cheesecake in swirls.
Decorate with fresh strawberries about 6, sprinkle with white chocolate sprinkles, and add freeze-dried strawberries.
4 Serve:
Slice and enjoy the creamy, fruity goodness!
Prep Time: 30 minutes
Cook Time: 15 minutes
Setting Time: 8 hours
Total Time: 8 hours 45 minutes
Servings: 15 slices
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