Saturday, 13 October 2012

Strawberry and white chocolate cheesecake

BBC Good Food... yas, man. I kid you not, sad as this may sound, I think that this is my favourite website!

Perhaps it's a sign of my skill level that this turned out well - no oven use necessary, just a bit of sneaky fridg-ing/freezer-ing. While the cheesecake didn't take all that long to prepare, it did require a good amount of setting time and due to time constraints, had to get chucked in our freezer. I took it out of the freezer about half an hour before serving and put it into the fridge for a final twenty-five minutes.

Although fairly sweet, its not aaaah-my-teeth-are-going-to-fall-out sweet so it worked well after dinner. The best thing is, though, you can put it back in the fridge after the meal if there is any left at all!

175g shortbread biscuits (digestives worked well)
50g unsalted butter, softened
200g melted white chocolate
300g medium fat soft cream cheese (i.e. Philly <3 )
200g fromage frais
225g roughly chopped strawberries

1) Crush the shortbread biscuits until they resemble bread crumbs. Mix the biscuit crumbs together with the softened butter and press firmly onto the base and sides of a 20cm springform tin. Refrigerate until needed. Melt the white chocolate in a bowl in the microwave and set aside until needed.
2) Beat together the cream cheese and fromage frais until smooth and thick. Add the strawberries to the cheese mixture with the melted chocolate and mix. Spoon the cheesecake filling onto the biscuit base. Level the top and chill for about 4 hours until set. (With freezer use, 2.5 hours is just about long enough!)

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