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Method Prep:35min › Cook:5min › Ready in:40min
Prepare the base by combining the biscuits and butter and pressing over the bottom of a 23cm springform cake tin. Chill the base in the fridge whilst you prepare the filling.
Melt the white chocolate, butter and vanilla extract in a heatproof bowl set over a pan of gently simmering water, ensuring the bowl doesn't touch the water. Once melted, remove the bowl from the heat, stir till smooth, and let cool slightly.
In another bowl mix together the cream cheese, icing sugar and cream till smooth. Combine the chocolate mixture with the cream mixture.
Hull and chop about 3/4 of the strawberries. Add the chopped strawberries to the cheesecake mixture, folding together gently.
Pour the cheesecake mixture over your biscuit base and chill in the fridge for 4 hours or overnight. Decorate with remaining strawberries just before serving.
This recipe was a hit. I did tweak it ever so slightly but the family apslutly loved it!!
1. I didn't use vanilla at all through the recipe.
2. I layered the top of the biscuit base with strawberries rather than mix them into the cream cheese mixture.
3. the white chocolate didn't go into the mixture either, that was melted down and then drizzled on top.
The different textures from each layer was outstanding. Thank you - 06 May 2016
Halfed the recipe so it served 6 instead of 12. The flavour was delicious! Although, I think I prefer to just add the strawberries on top rather than in the mix as it will last longer without the fresh fruit in it. Lovely and sweet. Will make again. - 04 May 2015