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Strawberry and White Chocolate Cheesecake

  • 40 minutes, chilling time 6 hours or overnight
  • 6
Strawberry and White Chocolate Cheesecake


  • 125 grams plain sweet biscuits (such as wheat digestives)
  • 50 grams butter, melted
  • 1½ tablespoons gelatin
  • ¼ cup water
  • 200 gram white chocolate
  • ¼ cup cream
  • 250 grams strawberries, pureed
  • 250 gram tub cream cheese, softened
  • 2 eggs
  • ½ cup sugar
  • Topping
  • 250 grams strawberries for dipping
  • 100 grams white chocolate, melted
  • 250 grams strawberries, pureed, optional


  1. Crush the sweet biscuits until fine; this is easiest done in a food processor. Add the butter and mix well. Press into the base and about 1cm up the sides of a 20cm loose-bottom cake tin. Refrigerate.
  2. Sprinkle the gelatin over the water and allow to swell. Heat in the microwave on high for about 10 seconds or until melted.
  3. Chop the chocolate roughly and place in a heatproof bowl with the cream. Heat either in the microwave for about 1 minute on high (100%) or over a saucepan of boiling water until chocolate has melted. Stir in the melted gelatin; set aside for 10 minutes to cool.
  4. Puree the strawberies and cream cheese together to make a smooth mix. Beat the eggs and sugar together until very thick and light in colour.
  5. Gently stir together the chocolate mixture with the cream cheese and strawberries and whipped egg mix. Pour into the preapred tin, refrigeratre overnight or for 6 hours until set.
  6. To serve: dip strawberries in melted chocolate and place on baking paper; leave chocolate to set. Spread top of cheesecake with pureed strawberries, if using, and place a few chocolate-dipped strawberries on top. Serve in wedges with remaining chocolate-dipped strawberries on the side.

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