Strawberry and White Chocolate Cheesecake (No Bake)
Ingredients :
For the biscuit base
300 g Digestive biscuits
135 g Melted butter or spread
For the cheesecake filling
750 g Full fat cream cheese
125g icing sugar
1 teaspoon of vanilla extract
300 ml fresh cream
200 g melted white chocolate
250 g Chopped fresh strawberries
For decoration
200 ml fresh cream
1 teaspoon of vanilla extract
1 tablespoon of icing sugar
8 fresh strawberries
1 tablespoon freeze-dried strawberries
2 tablespoons of white chocolate shavings
Instructions :
To make the base, use a food processor to pulse the cookies into crumbs, if you don’t have a food processor, gently crush the cookies with a rolling pin in a bowl or freezer bag
Incorporate the melted butter into the cookie crumbs and press the mixture into the bottom of a 23cm springform pan. Place in the refrigerator for 30 minutes to set
Melt the white chocolate so that it has time to cool. I usually melt mine in the microwave, start with a 30 second blast, then stir, continue to saute for 10 seconds, stirring between each, until melted. Or you can melt it in a glass bowl over a pan of simmering water
For the cheesecake filling, use a mixer with a whisk attachment or electric whisk to combine the cream cheese, vanilla extract, and powdered sugar until smooth and free of lumps.
Add the double cream and whisk until it is very thick and holds its shape. You want it to reach a stage where you can scoop some up with your spatula or spoon and you have to flick it on the side of the bowl or flick your wrist to remove the mixture from the spoon. If it’s sloppy and slides straight off the spoon without any encouragement needed, then you need to mix it more.
Stir in the white chocolate, then gently fold in the fresh strawberries using a spatula or spoon
Smooth the filling into the pan on top of the cookie base, then refrigerate overnight or for at least 4 hours, to set.
Remove the cheesecake from the pan and place it on your serving plate. Smooth the sides with a butter knife to create a neater finish if necessary
Whip the double cream with the icing sugar and vanilla, ideally with an electric whisk, and create swirls all around the cheesecake
Place the fresh strawberries on the whipped cream
Sprinkle the freeze-dried strawberries and white chocolate shavings all over the cheesecake
Serve immediately, store leftovers in the refrigerator and consume within 2 days
