Linking on from my earlier post for my Ferrero Rocher cheesecake, here's my recipe for the classic strawberry cheesecake. This one just as the Ferrero Rocher will easily serve 10 -12 people and is definitely a quick and simple crowd pleaser
You will need :
100g white chocolate
1 Punnet of strawberries
1 punnet of raspberries
white chocolate curls to decorate (optional)
- Start by melting your butter and then set aside. Crush the biscuits either in a food processor or using a plastic food bag & rolling pin to crush.
- Pour the crushed biscuits & melted butter in a bowl and combine together. Press the crushed biscuits into a deep 9 inch round loose bottom tin and smooth out evenly with the back of a spoon or a plastic spatula. Pop in the fridge to chill
- Melt the white chocolate either in a microwave in short 30 second bursts or in a bowl over a pan of simmering hot water- making sure the water doesn't come into contact with the bowl. Once melted, set aside to cool
- Using a freestand mixer or electric hand whisk, whisk the double cream until you get a stiff peak consistency. Add in the cream cheese and whisk for another minute or so till its all smoothly combined together.
- Take the cooled melted chocolate and half of the raspberries and add to the cream cheese mix and stir through with a spatula or metal spoon
- Pour the cream cheese and raspberry mix onto the biscuit base, and level it off - i normally use a breakfast knife .
- Cut the tops of the strawberries off, and cut them either into halves or quarters and arrange a over the top of the cream cheese, leaving a little room in the middle to fill with the remaining raspberries. For a finishing touch sprinkle over some white chocolate curls.
- Refrigerate for at least 3 hours (preferably overnight)before serving to allow the cream cheese to firm up.
- To serve, either remove the cheesecake about 15 minutes before serving from the fridge or cut through the cheesecake using a hot knife (dip the knife in hot water and dry with kitchen paper) as the base should be quite firm due to the cold set biscuit base.