zoom Strawberry and white chocolate cheesecake

    Save to your scrapbook

    Strawberry and white chocolate cheesecake

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Strawberry and white chocolate cheesecake

    • Vegetarian
    • Preparation time: 25 minutes
    • Cooking time: 5 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 10


    175g Biscoff Caramelised Biscuits
    100g unsalted butter, melted
    400g strawberries, hulled
    200g bar Waitrose Belgian White Chocolate, broken into squares
    2 x 200g packs essential Waitrose Creamy Soft Cheese
    25g caster sugar
    170ml double cream
    Few mint leaves, to decorate


    1. Put the biscuits in a large plastic food bag and crush with a rolling pin until finely ground. Transfer to a bowl and stir in the butter. Tip into a 20cm loose-based round cake tin with a depth of about 4cm. Use the back of a teaspoon to pack the mixture in a thin layer around the sides of the tin then press the remainder over the base.

    2. Halve 250g of the strawberries and arrange over the biscuit base, cut sides face down. Chill while preparing the filling.

    3. Melt the chocolate in a heatproof bowl, either over a pan of hot water (making sure the base doesn't touch the water) or in the microwave in short spurts. Stir frequently so the chocolate melts evenly. Beat the soft cheese in a separate bowl with the sugar and 2 tbsp boiling water until smooth. Beat in the chocolate and 4 tbsp of the cream. Spoon into the tin and spread in an even layer.

    4. Whisk the remaining cream until just holding its shape then spread it over the filling. Halve the remaining strawberries (or slice if large) and scatter over the cream. Chill for at least 3 hours before removing from the tin. Serve scattered with fresh mint leaves.

    Your recipe note

    Edit your recipe note

    Cook’s tip

    If you don’t have the right tin, use a shallower loose-based tart tin and pile the filling up more in the centre. Alternatively, use a spring-release tin, spreading the biscuit mixture 4cm up the sides.


    Average user rating

    4 stars