Ingredients for Strawberry White Chocolate Cheesecake
- Graham Crackers
- 75g Unsalted Butter
- 200g White Chocolate
- 500g Soft Cream Cheese
- 250g Mascarpone Cheese
- 250g Strawberries
- 150g Digestive Biscuits
- 100g Caster Sugar
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How to Make Strawberry White Chocolate Cheesecake
- Crush 150g digestive biscuits into fine crumbs using a rolling pin in a plastic bag.
- Combine the crumbs with 75g melted unsalted butter. Press firmly into the base and sides of an 8-inch springform pan.
- Refrigerate the crust for at least 30 minutes.
- Melt 200g white chocolate in a microwave-safe bowl in 30-second intervals, stirring until smooth. Set aside to cool slightly.
- In a large bowl, beat together 500g cream cheese, 250g mascarpone cheese (or crème fraîche), and 100g caster sugar until light, fluffy, and smooth.
- Gently fold in 250g fresh strawberries (hulled and roughly chopped) and the melted white chocolate. Mix until just combined.
- Pour the cheesecake filling into the prepared crust.
- Smooth the top and refrigerate for at least 4 hours, or preferably overnight, until set.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
127g
Fat
104g
Carbs
15g
