White Chocolate Strawberry Cheesecake


Wimbledon starts today here in the UK and that can only mean one, two, oh well maybe a few things. But firstly it means Strawberries – beautiful, British, luscious, red, ripe berries. While strawberries are available year round in the supermarkets, eating local, seasonal berries cannot be beaten. So to celebrate these gorgeous fruits I have created a White Chocolate Strawberry Cheesecake.

White Chocolate Strawberry Cheesecake - perfect with a glass of Champagne, or my preference, a nice cup of tea - pinkie fingers out darlings!!!
White Chocolate Strawberry Cheesecake – perfect with a glass of Champagne, or my preference, a nice cup of tea – pinkie fingers out darlings!!!

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. Because 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, while 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.

Wimbledon is one of the highlights of my year. Can you tell? Since I  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!

White Chocolate Strawberry Cheesecake - the perfect dessert for Summer.
White Chocolate Strawberry Cheesecake – the perfect dessert for Summer.

 

Recipe : White Chocolate Strawberry Cheesecake 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 – I use Nielsen-Massey 

50ml/Splash of Whole Milk

200g/7oz Good Quality White Chocolate

250g/9oz Fresh Ripe Strawberries

Method :

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.

Covering the base of the pan with foil protects it from knife marks!
Covering the base of the pan with foil protects it from knife marks!
  • Now it’s time to make the base
  • Place the biscuits into a thick, sealed freezer bag and bash with a rolling pin, until they are broken and look like sand.
Place the digestive biscuits into a sealed freezer bag.
Place the digestive biscuits into a sealed freezer bag.
Bash the biscuits with a rolling pin, until they are broken up and resemble dry sand.
Bash the biscuits with a rolling pin, until they are broken up and resemble dry sand.

 

  • 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.
  • Press the biscuit base into the tin using the back of a spoon to create a compact, even layer.
  • Refrigerate for an hour.
Tip the damp sand mixture into the springform pan.
Tip the damp sand mixture into the springform pan.
Press the mixture down evenly with the back of a spoon. Refrigerate for an hour to set.
Press the mixture down evenly with the back of a spoon. Refrigerate for an hour to set.

 

  • 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.
Into a large bowl add the Mascarpone, icing sugar, vanilla bean paste and a splash of milk. Whisk to thoroughly incorporate all the ingredients.
Into a large bowl add the Mascarpone, icing sugar, vanilla bean paste and a splash of milk. Whisk thoroughly to incorporate all the ingredients.
Pour in the cooled, melted white chocolate. Whisk until the cheesecake mixture is silkily combined.
Pour in the cooled, melted white chocolate. Whisk until the cheesecake mixture is silkily combined.
Resist the urge to sit in the kitchen floor and eat the contents of this bowl with a spatula!!
Resist the urge to sit on the kitchen floor and eat the contents of this bowl with a spatula!!
Add the cheesecake mixture to the top of the biscuit crust and smooth.
Add the cheesecake mixture to the top of the biscuit crust and smooth.

 

  • 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.
  • Also pick two strawberries for the centre of the cheesecake. Hull and halve the rest of the strawberries.
Arrange your strawberries in a pretty pattern, or just tumble them on top - it's your cheesecake!!
Arrange your strawberries in a pretty pattern, or just tumble them on top – it’s your cheesecake!!
Using a fork drizzle the melted white chocolate from side to side.
Using a fork drizzle the melted white chocolate from side to side.
Continue drizzling until your White Chocolate Strawberry Cheesecake is complete.
Continue drizzling until your White Chocolate Strawberry Cheesecake is complete.
  • Finally place the cheesecake in the fridge for at least 4 hours to set (overnight would be better – but who are we kidding?).
Run a palette knife around the inside edge of the cheesecake and release from the pan.
Run a palette knife around the inside edge of the cheesecake and release from the pan.

 

Behold the White Chocolate Strawberry Cheesecake

Crunch base with a soft, light, vanilla topping.
Crunch base with a soft, light, vanilla topping.

Spectacularly beautiful and so simple to make.

Cover with cling film and keep refrigerated. Eat within 3 days.

If you have enjoyed this recipe for White Chocolate Strawberry Cheesecake then you may also like these:

Raspberry Topped Lemon Curd Pavlova

FF White Chocolate Strawberry Cheesecake
Raspberry Topped Lemon Curd Pavlova

White Chocolate Drizzle Strawberry Cream Cake 

FF White Chocolate Strawberry Cheesecake
White Chocolate Drizzle Strawberry Cream Cake

Chocolate Honeycomb Sponge Cake 

FF White Chocolate Strawberry Cheesecake
Chocolate Honeycomb Sponge Cake

While Wimbledon certainly is a highlight of my year, gathering with family to watch the final together is the biggest thrill. Because sharing time together is what matters most. Making memories and creating experiences that our children will tell their children about, is absolutely the heart of who I am as a person. Also, I firmly believe that all food tastes better when shared. So getting together with friends and family turns simple food into a feast!

Whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie xx

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Sammie

Hi, I'm Sammie, a young 40 something girl who loves life, Jesus, her family, cooking, gardening and photography. I have a passion for sharing and encouraging others to share. My way to show love is through food whilst having fun. Hence Feasting Is Fun!!

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