A light summer cheesecake with white chocolate and strawberry mousse, with no baking required. The whole dessert is airy, delicate and fluffy – like a strawberry milkshake or a soft strawberry mousse. Decorated with meringues and freeze-dried strawberries, though fresh strawberries work just as well. It disappears from the table in no time!
Ingredients for biscuit base:
- 160 g digestive or oat biscuits
- 40 g butter, melted
Place the biscuits and melted butter into a food processor and blitz until the mixture resembles wet sand. If you don’t have a food processor, place the biscuits in a sturdy bag (such as a zip-lock bag) and crush them with a rolling pin, then mix with the melted butter.
Line the base of a 23 cm springform tin with baking parchment. Tip in the biscuit mixture, level it out and press it firmly into the base. Chill in the fridge while you prepare the filling.
Ingredients for white chocolate cheesecake filling:
- 400 g full-fat cream cheese (such as Philadelphia) or well-ground curd cheese, chilled
- 50 g icing sugar
- 2 teaspoons (6 g) powdered gelatine
- 50 ml cold water
- 250 ml double cream, chilled
- 100 g white chocolate
Sprinkle the gelatine over the cold water, stir and leave for 10 minutes to bloom. Then gently heat (on the hob or in the microwave), stirring until fully dissolved. Do not boil, as this will reduce its setting properties. Set aside to cool slightly – it should remain liquid. Melt the white chocolate and leave it to cool slightly, but keep it fluid.
In a mixing bowl, beat the cream cheese (or curd cheese) with the icing sugar until smooth. Pour in the double cream (do not whip it beforehand) and mix briefly until slightly thickened – be careful not to overmix, as the cream may split. Add the cooled white chocolate and mix briefly.
Add a spoonful of the cheesecake mixture to the warm gelatine and stir well. Add another 2 spoonfuls, mixing each time to ensure there are no lumps. Then pour the gelatine mixture into the cheesecake filling and mix until combined. Pour the filling over the chilled biscuit base and level the surface. Refrigerate until fully set.
Ingredients for strawberry mousse layer:
- 500 g strawberries (fresh or frozen)
- 1 tablespoon lemon juice
- 100 g sugar
- 4 teaspoons (12 g) powdered gelatine + 70 ml cold water
- 300 ml double cream, chilled
Place the strawberries (do not defrost if frozen), lemon juice and sugar in a saucepan. Heat until the sugar dissolves and the strawberries release their juices, then bring to the boil briefly. Remove from the heat and blend into a smooth purée.
Bloom the gelatine in cold water for 10 minutes, then heat gently until dissolved (do not boil). Add it to the hot strawberry purée, stir well and leave to cool – but do not let it set. Whip the double cream until soft peaks form. Fold it gently into the strawberry purée in three additions.
Pour the strawberry mousse over the set cheesecake layer and smooth the top. Chill in the fridge for at least 12 hours, ideally overnight.
Before serving, remove from the tin, transfer to a serving plate and decorate as desired.
Enjoy!
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