Strawberry & White Chocolate Cheesecake
"A fruity cheesecake with whirls of white chocolate that looks almost too pretty to eat. Works really well if you exchange the strawberries for raspberries and the white chocolate for dark.....Scrummy!!"
photo by Sara 76
- Ready In:
- 4hrs 20mins
- Ingredients:
- 6
- Serves:
-
6
ingredients
- 6 ounces graham crackers
- 2 ounces unsalted butter, softened
- 7 ounces white chocolate, melted
- 10 ounces soft cream cheese
- 7 ounces mascarpone cheese or 7 ounces creme fraiche
- 8 ounces strawberries, roughly chopped
directions
- Put the crackers in a plastic bag and bash with a rolling pin until they resemble breadcrumbs.
- Mix the crumbs together with the softened butter and press firmly onto the base and sides of a 8in springform tin. Refrigerate until needed.
- Melt the white chocolate in a bowl in the microwave and set aside until needed.
- Beat together the cream cheese and mascarpone or creme fraiche until smooth and thick.
- Add the strawberries to the cheese mixture with the melted white chocolate and mix.
- Spoon the cheesecake filling into the base.
- Level the top and chill for about 4 hours until set.
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Reviews
-
This is a lovely, light summery cheesecake recipe! I used digestive biscuits for the base as we can't get graham crackers here. I found when I added the melted white chocolate that the cream cheese and mascarpone were so cold the chocolate went solid really quickly, so next time I'll set the cream cheese and mascarpone out of the fridge for a while so they're not so chilled. Personally, for my taste, I'd prefer it with more of a white chocolate flavour so will try 300g next time. I added a little vanilla extract to top up the flavour and that worked really well. Thanks! -
This is an absolutely lovely cheesecake to prepare when you need a special dessert and it is too hot to bake. I used McVitie's Digestive Biscuits for the crust instead of graham crumbs and ricotta instead of mascarpone. We actually thought that the flavour was better after a couple of days so it would be a good idea to make this cake a couple of days before you actually need it. -
Total perfection!!!! This is now my favourite cheesecake of all time! i made it for my sister's birthday dinner party, and it was a total hit! I will make this again..and again..and again! So much flavour, and so simple to make! Thankyou so much for sharing! A 10 star recipe!<br/>******************************************************************************************<br/>I want to review this again, as I have just made it again, but I was unable to get fresh strawberries, so I used thawed frozen rasperries instead. It was fantastic! It tasted amazing, and it had a really pretty pink swirl through the cheesecake. I'd like to try it again with frozen blueberries! 10 star recipe! :) -
I made this with some leftover marscapone and everyone enjoyed it. I prefer to use a double boiler (or saucepan and bowl) for melting the chocolate and I was very grateful for my little scale, as none of my ingredients were sold in oz. Otherwise it was a very simple recipe. I didn't push the crust up the sides and it was too thick in the bottom, but that was my own fault. I don't like crust on the sides of a cheesecake. -
Yummy! This was delicous! I messed up and only used 1/2 the amount of butter in the crust, but there were no complaints
RECIPE SUBMITTED BY
English_Rose
United Kingdom
I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)
