White chocolate cheesecake with fresh strawberries
This is a great cheesecake for serving in the summer months; fresh strawberries are complimented by the smooth richness of the white chocolate cheesecake mousse. Because this is a gelatin set cheesecake rather than being baked, it tastes light enough to serve at lunchtime.
Yield (serves): 12 servings
Prep time: 2 hours
Cooking time: 10 minutes
For the crust
2 ½ cups (225 g) Digestive biscuits/graham crackers (crushed)
1 stick (113 g) Unsalted butter
For the filling
8 oz pack (250 g) Full fat soft cheese
1 ¼ cups (300 ml) Heavy/Double cream
1 ¼ cups (200 g) Chopped white chocolate
½ cup (120 ml) Fresh milk
1 Vanilla pod
¾ cup (150 g) white sugar
3 Gelatin leaves (1/2 envelope Knox gelatin powder)
2 cups (250 g) Fresh strawberries
White chocolate shavings to garnish
1. Begin by making the crust, crush the biscuits and mix with the melted butter and spoon into an 8 inch cheesecake tin lined with baking parchment. Press the biscuit mixture down firmly and place in the fridge to chill.
2. For the filling, soak the gelatin leaves in cold water for 5 minutes (for powdered gelatin take 2 tablespoons of milk from the ½ cup and place in a bowl, sprinkle over the gelatin and allow to bloom for 5 minutes)
3. Break up the white chocolate and melt in a bowl over a simmering pan of water along with the milk. Once the chocolate has melted to make a runny sauce add the drained gelatin leaves or milk and powdered gelatin mixture and allow to melt into the chocolate mix before removing from the heat to cool
4. In a large mixing bowl beat the cream cheese, double cream and sugar along with the seeds from one vanilla pod until light and fluffy with the texture of whipped cream.
5. Once the white chocolate has fully cooled down to room temperature pour it onto the cream mixture and gently fold in until all of the ingredients are incorporated. It is important that the white chocolate mixture is cool otherwise the cream mixture will melt.
6. Spoon the cheesecake mixture into the cheesecake mould and return to the fridge.
7. Chill the cheesecake for at least 3 hours.
8. To serve, remove the cheesecake from the mould and decorate with strawberry slices and white chocolate shavings
Try adding ½ tsp of ground ginger to the biscuit base
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