White Chocolate and Strawberry Cheesecake

cook 30 mins
  • 150 g (5 oz) digestive biscuits, crushed
  • 75 g (3 oz) unsalted butter, melted
  • 200 g (7 oz) white chocolate (30% cocoa solids), broken into small pieces
  • 500 g (1 lb) mascarpone cheese
  • 25 g (1 oz) icing sugar, sifted
  • 200 g (7 oz) strawberries, hulled and sliced
  • grated white chocolate, to decorate
  • Stir the crushed biscuits into the melted butter and press into the base of a 20 cm (8 inch) loose-bottomed round cake tin. Chill while you make the filling.
  • Melt the chocolate in a heatproof bowl set over a saucepan of gently simmering water, stirring occasionally.
  • Place the mascarpone in a bowl and whisk in the icing sugar until smooth. Whisk in the chocolate, then spread the mixture over the cheesecake base.
  • Chill for 15 minutes, then arrange the strawberries over the top and decorate with the grated chocolate. Serve immediately or chill until ready to serve.
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