I love pudding. But I don’t get to make it often. They’re bad for you. Full of sugar, and butter, and everything else that makes bad food taste really good (unhappy face). I’ll make a Sunday pudding now and again, mostly in the winter, justifying it by the fact the kids will grow up with lovely, homely memories of Sunday pudding (these memories are obviously slightly fuzzy, in black and white, and we’re all wearing 1940’s clobber). The only time I can really justify the ‘exuberance’ of making pudding is if we’re entertaining (see White Chocolate Bread & Butter Pudding). I especially love it when my Father-in-law visits. Here is a man who truly appreciates pudding. If he is visiting, pudding is a forgone conclusion – blatantly I’m just using him as an excuse here, but heh ho.

So the last time he and my Mother-in-Law visited I made this cheesecake. Its an amalgamation of a Phil Vickery cheesecake, and a BBC Good Food recipe. Both originals are really good, and probably needed no alteration. But I’ve never let that stop me before.

Ingredients

200g Hobnob style biscuits, crushed
75g unsalted butter, melted
300g white chocolate, melted
200g soft cheese
250g mascarpone
285ml double cream
300g strawberries
2 tbsp strawberry jam

1. Line and grease an 8″ deep-sided cake tin (a removable base, or springform tin are essential here). I use those pre-cut greaseproof paper circles you can get from the likes of Lakeland, as they make life a lot easier. I just use a small splash of groundnut oil to grease the tin, using my (clean – honest!) hands to cover the inside of the tin. Or you can use some melted butter.

2. Melt the butter – in a bowl, in the microwave or in a pan on the stove; and crush the biscuits – I use a small hand-held blender, but in a plastic bag with a rolling pin also works.

Strawberry and White Chocolate Cheesecake | thehecticcook.com

Strawberry and White Chocolate Cheesecake | thehecticcook.com

Hobnob-style biscuits give a lovely oaty taste to the base of this cheesecake, but you could use any biscuit – digestives, shortbread, custard creams. Whatever takes your fancy.

Strawberry and White Chocolate Cheesecake | thehecticcook.com

Strawberry and White Chocolate Cheesecake | thehecticcook.com

3. Mix the biscuit crumbs into the melted butter, and then press this into the base of your cake tin.

Strawberry and White Chocolate Cheesecake | thehecticcook.com

Squish it down really well, making sure its fairly compacted. Put this into the fridge to chill whilst you make the filling.
Strawberry and White Chocolate Cheesecake | thehecticcook.com

4. Melt the white chocolate. Be careful with this as it can burn quite easily. In the microwave, give it short blasts and stir each time. Or melt in a bowl over a pan of boiling water on the stove – just don’t get water into the chocolate as it really doesn’t like it. Let this cool slightly.

Strawberry and White Chocolate Cheesecake | thehecticcook.com

 

5. Meanwhile, chop up most of the strawberries, leaving a few aside for decoration, and add these to a blender or food processor with the jam. Blend well to make a jam-like sauce.

 Strawberry and White Chocolate Cheesecake | thehecticcook.com

Strawberry and White Chocolate Cheesecake | thehecticcook.com

6. In a large bowl add the soft cheese, mascarpone and cream.

Strawberry and White Chocolate Cheesecake | thehecticcook.com

Do not be tempted to buy low-fat mascarpone as the cheesecake won’t set (been there, done that). Mix this well (a hand mixer is useful here).

Strawberry and White Chocolate Cheesecake | thehecticcook.com

Then add the white chocolate. The mixture will stiffen up considerably, just make sure the chocolate is well mixed through. And try not to eat it.

  Strawberry and White Chocolate Cheesecake | thehecticcook.com

7. Now to start layering. Spread about a third of the cream mix onto the base, then top with half of the sauce.

Strawberry and White Chocolate Cheesecake | thehecticcook.com

Strawberry and White Chocolate Cheesecake | thehecticcook.com

Add another layer of cream, and then sauce. Finish off with a final layer of cream. This is a bit tricky, as trying to get smooth layers is fairly hard, and it does end up looking a bit messy. Well it did for me at least.

Strawberry and White Chocolate Cheesecake | thehecticcook.com

Strawberry and White Chocolate Cheesecake | thehecticcook.com

 

You can just do a layer of cream, then sauce, then a final layer of cream. It will be cleaner than my end result. I just prefer the extra layer of cream and sauce.

8. Chill this for at least a couple of hours before serving. To serve, run a knife around the edge of the tin, then slowly push the base up, or unhinge. An extra pair of hands can be useful if you’re using a tin with removable base. Cut a few of the saved strawberries in half – keeping the hull in looks a bit more ‘artistic’ or something. Top the cheesecake with these, and serve.

Strawberry and White Chocolate Cheesecake - a devilishly gorgeous dessert, creamy and delicious | thehecticcook.com

The final product might not be the pretty layered creation I’d hoped for, but it tasted pretty damn fine. You should get about 12 servings from this, depending on how generous you are.

Strawberry and White Chocolate Cheesecake - a devilishly gorgeous dessert, creamy and delicious | thehecticcook.com

 

We had it two nights running. It’s worthy of an encore. And the kids liked it too – surprise, surprise.

Happy cooking!

PS I’ve added a new printable recipe box below, so hopefully you can print off a copy to keep. Obviously having read the entirety of my waffle post 😉

Strawberry & White Chocolate Cheesecake

Strawberry & White Chocolate Cheesecake

Strawberry and White Chocolate Cheesecake - a devilishly gorgeous dessert, creamy and delicious.

Ingredients

  • 200g 'Hobnob' style biscuits, crushed
  • 75g unsalted butter, melted
  • 300g white chocolate, melted
  • 200g soft cheese
  • 250g mascarpone
  • 285ml double cream
  • 300g strawberries
  • 2 tbsp jam

Instructions

  1. Grease and line an 8" cake tin (springform or removable base).
  2. In a bowl, mix the melted butter with the crushed biscuits.
  3. Flatten this mixture into the bottom of the tin and chill in the fridge whilst making the cheesecake filling.
  4. Melt the white chocolate, and set aside to cool slightly.
  5. Meanwhile blend all bar a couple of the strawberries with the jam in a blender or food processor, to make a jam-like sauce.
  6. Place the soft cheese, mascarpone and cream in a large bowl and mix well.
  7. Add the white chocolate and mix thoroughly.
  8. Spoon about one third of the cheesecake mix onto the biscuit base.
  9. Top with half of the strawberry sauce.
  10. Repeat this layering and finish with a final layer of cheesecake mix.
  11. Chill for at least 2-3 hours.
  12. To serve, remove from tin and top with saved strawberries to decorate.
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