Strawberry & White Chocolate Cheesecake
This delectable strawberry and white chocolate cheesecake combines the richness of melted white chocolate with the lusciousness of fresh strawberries. A buttery biscuit base adds a satisfying crunch to each heavenly bite. Top it off with a drizzle of more white chocolate and fresh strawberries for a dessert that is both visually stunning and utterly delicious.
— Constant Cookbook
Ingredients
- 175g shortbread biscuits, for extra flavour, try using lemon or ginger shortbread biscuits
- 50g unsalted butter , softened
- 200g melted white chocolate
- 300g full fat or medium fat soft cream cheese
- 200g fromage frais
- 225g strawberries , roughly chopped
Instructions
- Crush the biscuits with a rolling pin to fine crumbs, add the melted butter and mix well. Tip the mix into a 20cm lined, loose-bottomed cake tin, smooth with the back of a spoon and put in the fridge for 30 mins.
- Melt 375g of the chocolate in a microwave or glass bowl set over a pan of simmering water, then allow to cool slightly.
- Take out 6 nice-looking strawberries and set aside. Blitz the remaining strawberries in a food processor until smooth, then add them to a bowl with the soft cheese and cream. Beat until really smooth and thick, then stir in the melted white chocolate. Pour on top of the biscuit base and smooth the top. Place in the fridge and chill overnight.
- Halve the reserved strawberries and place on top of the cheesecake. Melt the remaining 25g chocolate and drizzle over the top, then keep chilled until ready to serve.
Yield
Serves 6
Nutrition
- Calories: 737 calories
- Fat Content: 59 grams fat
- Saturated Fat Content: 35 grams saturated fat
- Carbohydrate Content: 47 grams carbohydrates
- Sugar Content: 35 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 8 grams protein
- Sodium Content: 0.89 milligram of sodium
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