Ooh, Wimbledon starts today here in the UK and that can only mean 1, 2, well maybe a few things. But firstly it means Strawberries – beautiful, British, luscious, red, ripe berries. So to celebrate these gorgeous fruits I have created a White Chocolate Strawberry Cheesecake.
Which brings us onto my second point; many afternoons will be spent over the next fortnight watching copious amounts of Tennis. I kid you not, Wimbledon is a national pastime. Will Murray make it through to the final? Will the Williams sisters reign supreme? Second to our preoccupation with the weather (which is actually my third point!), Wimbledon lovingly becomes THE subject of conversation. Taking precedence over my third point. Will the weather hold? Will the roof be closed. Much speculation, umming and aahing takes place during Wimbledon AND it’s FUN!!
I love the way we British, whilst watching a well known player blast their way through three sets against a relative unknown ALWAYS pull for the underdog. It’s one of the Great British traits I really admire. For two weeks computers, iPhones, TV’s are all tuned to the BBC, for a glimpse of the All England Tennis Club’s freshly prepared, lawn courts, get thoroughly annihilated by some of the worlds top athletes.
I love Wimbledon – can you tell? Having had the opportunity to go, back in the day when John McEnroe reigned supreme, I’ve been sold on it ever since. In fact, should you get the opportunity to visit SW19 it’s a wonderful, Wimbledon, experience!
Recipe : Serves 8-10
275g/10oz Digestive Biscuits – or Graham Crackers
125g/5oz Unsalted Butter
750g/Approx 1.5lb Mascarpone Cheese
2tbsp Icing Sugar
1tsp Vanilla Bean Paste – or 2tsp Vanilla Extract
50ml/Splash of Whole Milk
200g/7oz Good Quality White Chocolate
250g/9oz Fresh Ripe Strawberries
You will need a 25cm/10″ Springform Cake Tin.
As it is quite difficult to remove the cheesecake from the base of the pan, I simply cover the base with aluminium foil and click into place.
Place the butter into a small saucepan and melt over a low heat. Once melted, tip in the biscuits crumbs and mix thoroughly. The mixture should resemble damp sand.
Next for the cheesecake filling – melt 75g/3oz white chocolate in the microwave, remove before completely melted and stir. The residual heat will ensure all the chocolate melts. Be careful, white chocolate is the easiest chocolate to overheat.
Pop the cheesecake in the fridge whilst you sit on the kitchen floor and lick the bowl and spatula clean. Mmmm not too shabby!
Now melt the rest of the white chocolate, as before and set aside to cool a little.
Meanwhile select two strawberries for the centre of the cheesecake. Hull and halve the rest of the strawberries.
Place the cheesecake in the fridge for at least 4 hours to set (overnight would be better – but who are we kidding?).
Behold the White Chocolate Strawberry Cheesecake:
Spectacularly beautiful and so simple to make.
This White Chocolate Strawberry Cheesecake screams out to be sliced and shared.
I’d to know if you watch Wimbledon and if so how celebrate the highs and lows of tennis?
Sammie xxShare This