Seriously Chocolatey White Chocolate & Strawberry Cheesecake
A shortbread or chocolate biscuit crust, painted with a thin layer of melted white chocolate that's left to chill. A filling of cream cheese, double cream and lemon zest, divided in half with melted white chocolate in one half, and strawberry puree in the other. Alternatively fill the chilled crust with both halfs and swirl together. Optionally drizzle melted white chocolate across the top for an attractive finish.
What makes it the ultimate summer Seriously From Waitrose dessert?
This could be made seasonal by changing the fruit - it could be White Chocolate & Raspberry, White Chocolate & Peach etc. Very easy to ring the changes and colour of the presentation - a ring of peaches around the top, raspberries dropped in to the mix etc etc to dress up!
170-200g of crushed biscuits (chocolate or shortbread)
90g melted butter
150-200g melted white chocolate
1 teaspoon lemon zest
150g Golden caster sugar
250ml Double cream
400g Cream Cheese
3 Teaspoons gelatin dissolved in 60ml boiling water
100g Strawberry pulp
Make the crust (standard biscuit crust - or could be pastry). I add a thin layer of painted on white chocolate to the base to give it a nice bit when you eat it, and chill in the fridge before adding the filling. Cream the cream cheese, golden caster sugar and lemon zest together, then beat the double cream until firm, and combine with the cream cheese mix. Divide in half, put the melted white chocolate in one half, strawberry pulp in the other, and alternatively fill the chilled biscuit base.