Strawberry and white chocolate cheesecake

Method

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1. Melt the butter in a small pan over a medium heat. Turn off the heat and set aside.

2. Place the biscuits into a strong plastic bag and bash with a rolling pin to make fine crumbs. Tip into the pan with the melted butter and mix well to combine.

3. Divide the biscuit mixture between 6 large ramekins or glass dishes (about 1cm layer of biscuit in each), pressing down well. Allow to chill for 10 minutes in the fridge to set.

4. Place a couple of handfuls of the strawberries in a bowl and pour over the blackberry cordial. Set aside.

5. In a bowl, mix together the mascarpone, icing sugar, vanilla extract, the rest of the strawberries and the white chocolate. Spoon on top of the biscuit bases, levelling off the surfaces.

6. Spoon the strawberries and blackberry cordial on top and chill in the fridge until ready to serve.

Comments                        add a comment

This is the best cheesecake i have had i am onlii 12 but i am quite a good cook thanks for making this recipe Yum Yum

This cheesecake was great. I changed strawberrys for raspberries and I melted the white chocolate and added a bit of wipped double cream to make it a bit more rich!

this has to be the best and easiest to make cheesecake I've ever had.

Ingredients

40g unsalted Butter
100g digestive biscuits
300g Strawberries, hulled and quartered
2 tbsp blackcurrant cordial
500g mascarpone cheese
4 tbsp icing sugar
1/2 tsp vanilla extract
100g white chocolate, roughly chopped

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