Recipe

White chocolate and strawberry cheesecake

If you're talking about perfect flavour combinations, white chocolate and strawberry has to be pretty high on the list, and never more so than when combined to make a fabulous cheesecake!

  • 10 mins preparation
  • 30 mins cooking
  • Serves 10
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White chocolate and strawberry cheesecake

Ingredients

  • 185 gram butternut snap biscuits
  • 80 gram butter, melted
  • 3 teaspoon gelatine
  • 2 tablespoon water
  • 2 x 250g packets cream cheese, softened
  • 400 gram can sweetened condensed milk
  • 300 millilitre thickened cream
  • 150 gram white eating chocolate, melted
  • 500 gram large strawberries, halved
  • 1/4 cup (80g) strawberry jam, warmed, strained
  • 1 tablespoon lemon juice

Method

  • 1
    Grease 23cm springform tin.
  • 2
    Blend or process biscuits until mixture resembles fine breadcrumbs. Add butter; process until combined. Using hand, press biscuit mixture evenly over base of prepared tin, cover; refrigerate about 30 minutes or until firm.
  • 3
    Sprinkle gelatine over the water in small heatproof jug; stand jug in small saucepan of simmering water. Stir until gelatine dissolves. Cool 5 minutes.
  • 4
    Meanwhile, beat cheese and condensed milk in medium bowl with electric mixer until smooth. Beat cream in small bowl with electric mixer until soft peaks form.
  • 5
    Stir warm gelatine mixture into cheese mixture; fold in cream and chocolate. Pour cheesecake mixture into prepared tin, spreading evenly over biscuit base. Cover; refrigerate overnight.
  • 6
    Arrange strawberries on top of cheesecake; brush strawberries with combined jam and juice.

Notes

Butternut Snap biscuits, containing rolled oats, coconut and golden syrup, resemble Anzac biscuits and can be found at your local supermarket.

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