Strawberry & White Chocolate Cheesecake
Directions
- 1Take digestive biscuits and add them into a ziploc bag.
- 2Take digestive biscuits and add them into a ziploc bag.
- 3Take digestive biscuits and add them into a ziploc bag.
- 4Using the back of your rolling pin, beat the biscuits until fine breadcrumbs.
- 5Using the back of your rolling pin, beat the biscuits until fine breadcrumbs.
- 6Using the back of your rolling pin, beat the biscuits until fine breadcrumbs.
- 7Pour the breadcrumbs into a bowl and add melted butter, then mix until combined.
- 8Pour the breadcrumbs into a bowl and add melted butter, then mix until combined.
- 9Pour the breadcrumbs into a bowl and add melted butter, then mix until combined.
- 10Tip the mixture into a 20cm loose bottom tin and press it 4cm up the side and over the base of the tin.
- 11Tip the mixture into a 20cm loose bottom tin and press it 4cm up the side and over the base of the tin.
- 12Tip the mixture into a 20cm loose bottom tin and press it 4cm up the side and over the base of the tin.
- 13Place the tin in the fridge while preparing the strawberries.
- 14Place the tin in the fridge while preparing the strawberries.
- 15Place the tin in the fridge while preparing the strawberries.
- 16Cut the strawberries in half and remove the green bits.
- 17Cut the strawberries in half and remove the green bits.
- 18Cut the strawberries in half and remove the green bits.
- 19Add the strawberry halves on top of the crust and place it in the fridge while making the filling.
- 20Add the strawberry halves on top of the crust and place it in the fridge while making the filling.
- 21Add the strawberry halves on top of the crust and place it in the fridge while making the filling.
- 22In a big bowl, cream together cream cheese, caster sugar, and 2 tbsp of boiling water until smooth.
- 23In a big bowl, cream together cream cheese, caster sugar, and 2 tbsp of boiling water until smooth.
- 24In a big bowl, cream together cream cheese, caster sugar, and 2 tbsp of boiling water until smooth.
- 25Add melted white chocolate to the mixture.
- 26Add melted white chocolate to the mixture.
- 27Add melted white chocolate to the mixture.
- 28Add 4 tbsp of double cream and beat together.
- 29Add 4 tbsp of double cream and beat together.
- 30Add 4 tbsp of double cream and beat together.
- 31Pour the mixture into the prepared cake tin and smooth it over with the back of a spoon or spatula.
- 32Pour the mixture into the prepared cake tin and smooth it over with the back of a spoon or spatula.
- 33Pour the mixture into the prepared cake tin and smooth it over with the back of a spoon or spatula.
- 34Whip some double cream in a small bowl and spread it on top of the cheesecake.
- 35Whip some double cream in a small bowl and spread it on top of the cheesecake.
- 36Whip some double cream in a small bowl and spread it on top of the cheesecake.
- 37Add some sliced strawberries on top and garnish with some mint.
- 38Add some sliced strawberries on top and garnish with some mint.
- 39Add some sliced strawberries on top and garnish with some mint.
Ingredients
- 175 g Biscoff caramelised biscuits
- 175 g Biscoff caramelised biscuits
- 175 g Biscoff caramelised biscuits
- 100 g unsalted butter, melted
- 100 g unsalted butter, melted
- 100 g unsalted butter, melted
- 250 g strawberries
- 250 g strawberries
- 250 g strawberries
- 200 g white chocolate, good quality
- 200 g white chocolate, good quality
- 200 g white chocolate, good quality
- 400 g cream cheese
- 400 g cream cheese
- 400 g cream cheese
- 25 g caster sugar
- 25 g caster sugar
- 25 g caster sugar
- 170 ml double cream
- 170 ml double cream
- 170 ml double cream
- 150 g strawberries
- 150 g strawberries
- 150 g strawberries
- 0 mint leaves
- 0 mint leaves
- 0 mint leaves
Equipment
ziploc bagrolling pinspoon20cm loose bottom tinknifehand mixerspatula