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
Ingredients:
- 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
Method:
- Whip the cream cheese, sugar and cream to a soft peak.
- 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.
- Pour the milk mixture over the melted white chocolate, and mix together until combined.
- Fold the chocolate mixture into the cream cheese mixture bit by bit until well combined.
- Pour the chocolate cheesecake mixture over the digestive base, place in the fridge while preparing the strawberry topping.
- 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.
- Blend the mixture, strain and allow to cool. Then slowly pour on top of the cheesecake.
- Slice the remaining strawberries into quarters then use to decorate the top of the cheesecake.
- Return to the fridge and allow to set for 4 hours, preferably overnight.
