Strawberry & white chocolate mousse cheesecake

For fans of strawberries and white chocolate. A quick no-bake strawberry cheesecake with white chocolate, made with either cream cheese or traditional curd cheese. The strawberry flavour isn’t overly sharp or fresh – instead, it reminds me more of creamy strawberry ice cream :). Despite the generous amount of white chocolate, it’s not overly sweet – just be sure to use good-quality ingredients. The texture is wonderfully creamy, almost mousse-like, and it melts in the mouth… exactly how we like it.

Ingredients for the base:

• 170 g wholemeal, digestive or oat biscuits
• 50 g butter, melted

Place the biscuits and melted butter in a food processor and blend until the mixture resembles damp sand. Alternatively, crush the biscuits in a bag and mix with the butter.

Line the base of a 23 – 25 cm springform tin (I used 25 cm) with baking parchment. Press the biscuit mixture firmly into the base and chill while preparing the filling.

Ingredients for the cheesecake filling:

• 375 g white chocolate (good quality)
• 300 g strawberries
• 300 g cream cheese or finely ground curd cheese (at room temperature)
• 200 ml double cream, chilled

Melt the white chocolate over a bain-marie. Hull the strawberries and blend into a smooth purée. Beat the cream cheese or curd cheese until smooth. Add the strawberry purée and mix well. Then add the melted white chocolate and mix until fully combined.

In a separate bowl, whip the cream until soft peaks form. Gently fold it into the cheesecake mixture. Pour the mixture over the chilled base, smooth the top and refrigerate, preferably overnight, until set.

To finish:

• a few fresh strawberries
• 25 g white chocolate

Melt the chocolate and transfer to a piping bag (or small plastic bag with the corner snipped). Halve the strawberries and arrange on top of the set cheesecake. Drizzle with white chocolate.

Store in the fridge.

Enjoy!

Recipe source – BBC Good Food.