Strawberry Cheesecake

No-Bake Strawberry White Chocolate Cheesecake

No-Bake Strawberry White Chocolate Cheesecake

Ingredients

Servings 14 slices

Biscuit Base

• 250 g digestive biscuits or Graham crackers
• 130 g butter melted
• 30 g light brown sugar or light muscovado sugar (if using light muscovado, sift to remove lumps)

Cheesecake Filling

• 290 ml double cream cold
• 630 g cream cheese room temperature
• 160 g icing sugar sifted
• 150 g white chocolate melted
• 250 g fresh strawberries finely chopped and mixed with 100g icing sugar (see recipe instructions below)
• whipped cream topping (optional)
• 200 ml double cream cold

Strawberries to place on top about 12-16 strawberries

Method

1. First, measure out your cream cheese into a medium bowl and set side to come to room temperature
2. Break up the white chocolate into individual pieces and melt in the microwave in 20 second increments until smooth
3. Set aside to cool
4. Finely chop the fresh strawberries
5. Place in a medium bowl and add 100g icing sugar, stirring the mixture until the strawberries are well coated in the sugar
6. Set aside to macerate for 25-30 minutes
7. It will look quite watery but don’t worry, you will sieve this mixture once macerated
8. Pulse the digestive biscuits/Graham crackers in a food processor
9. Melt the butter in the microwave in 20 second increments
10. Whisk the biscuit crumbs and light brown sugar togther in a medium bowl
11. Add the butter to this mixture and stir with a spatula until well combined
12. Pour this mixture into your 20cm/8 springform tin and press down really firmly to pack the crumbs as tightly as possible
13. Place your springform tin in your fridge to chill while you make the cheesecake filling
14. Pour the cold double cream into the bowl of your stand mixer or medium/large bowl if using a hand whisk
15. Whisk the cream on high (8-10 in a KitchenAid mixer) until the cream is whipped up really thick
16. Transfer the whipped cream to a smaller bowl and set aside
17. You can now use this same large bowl for the next step; don’t worry about cleaning it
18. Sieve the chopped strawberries to drain the excess strawberry juice
19. Try to get as much liquid out as this stage by pressing gently on the strawberries in the sieve with the back of a spoon
20. To this large bowl add the room temperature cream cheese, sifted icing sugar, melted white chocolate and chopped, sieved strawberries
21. Swap your whisk attachment for your beater attachment and beat on medium (5-6 KitchenAid) for around 30 seconds until smooth and combined
22. Now using a spatula or wooden spoon, gently fold the whipped cream into the cream cheese mixture, as gently as possible
23. Continue until thick and fully incorporated
24. Spread this cheesecake mixture into your springform pan that’s been chilling in the fridge
25. Place the pan back in the fridge to chill for at least 12 hours, ideally 24 hours
26. Decorate the finished cheesecake