White chocolate and Strawberry Cheesecake (no bake)
For the base
- 1 pack of biscuits (i like to use hobnobs)
- 100-200g butter (depending how buttery you like the biscuit base, using more than 150g can make the base go soggy though)
- 200-400g strawberries, sliced (thickish, about 4 slices per strawberry)
- 200g White chocolate
- About 400g soft cream cheese
- 50-100g icing sugar
- 200ml double cream
- Fresh mint or basil leaves (optional, to decorate)
- First smash the biscuits up, easiest if you’ve got a food processor just blend them with a blade attachment, if not chuck them in a sealy bag and wrap a towel around it and smash it with a rolling pin.
- Put the biscuit dust into a mixing bowl and melt the butter in a saucepan over a medium heat.
- Mix the butter with the biscuit until it holds together.
- Line a cake tin with baking paper and layer the biscuit over the bottom, push down with a wooden spoon or your hands to compact it into the cheesecake base, cover with cling film and put in the fridge for about 20 minutes.
- Whilst it’s cooling down make the filling, melt the chocolate over a bain marie on the stovetop (saucepan with small amount of water in and a bowl over the top, using the steam to heat) or in a microwave, if using a microwave be careful not to burn the chocolate.
- In a seperate mixing bowl whisk the cream cheese with the sugar, add 1-2 tbsp of boiling water and whisk until its nice and smooth.
- Now pour in the melted chocolate with 2-3 tbsp of the cream and mix well.
- Put a layer of strawberry slices over the biscuit base and then cover with the cream cheese mixture and spread out evenly.
- Whip the rest of the cream and layer this on top of the chocolate/cheese filling.
- Arrange the rest of the strawberries on top, decorate with mint or basil leaves if using.
- Eat the damn thing.
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