Strawberry and white chocolate cheesecake

Store bought cheesecake has never really been my thing, if I did ever eat one I would only eat the base, throwing what most call ‘the best part’ away. My problem was, where ever I went cheesecake would always be there; on restaurant menus, buffets, supermarket shelves and they just looked so good. My mum has always insisted that I make a dessert dedicated to her, and this was it. But when I decided to try some, a spoonful turned into a slice which turned into…lets just say more than one slice. I think I have the best recipe to turn you cheesecake shy individuals into cheesecake lovers!

Serves: 8

Preparation/Cooking: 30 minutes

Setting time: Minimum 4 hours, preferably overnight


  • 400g Digestive biscuits
  • 150g Unsalted butter
  • 250g Cream cheese
  • 250g White chocolate (melted)
  • 100g Caster sugar
  • 300ml Double cream
  • 125ml Full fat milk
  • 12g Powdered (beef) gelatine

For the strawberry topping:

  • 15 Fresh strawberries
  • 2 tbsp Water
  • 1 tbsp Caster sugar


  1. Whip the cream cheese, sugar and cream to a soft peak.
  2. In a small sauce pan, gently simmer the milk then remove from the heat and whisk in the gelatin powder, strain the liquid to remove any undissolved lumps.
  3. Pour the milk mixture over the melted white chocolate, and mix together until combined.
  4. Fold the chocolate mixture into the cream cheese mixture bit by bit until well combined.
  5. Pour the chocolate cheesecake mixture over the digestive base, place in the fridge while preparing the strawberry topping.
  6. For the strawberry topping, half 10 of the strawberries and stew for 10 minutes on a low heat with the caster sugar and water, until soft and fragrant.
  7. Blend the mixture, strain and allow to cool. Then slowly pour on top of the cheesecake.
  8. Slice the remaining strawberries into quarters then use to decorate the top of the cheesecake.
  9. Return to the fridge and allow to set for 4 hours, preferably overnight.

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