Strawberry & white chocolate mousse cake

Strawberry & white chocolate mousse cake

Bring the flavours of Wimbledon to your table with this enticing afternoon treat

Difficulty and servings

Easy

Serves 8-10

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 2 mins

plus chilling overnight
Freezable

Method

  1. Crush the biscuits with a rolling pin to fine crumbs, add the melted butter and mix well. Tip the mix into a 20cm lined, loose-bottomed cake tin, smooth with the back of a spoon and put in the fridge for 30 mins.
  2. Melt 375g of the chocolate in a microwave or glass bowl set over a pan of simmering water, then allow to cool slightly.
  3. Take out 6 nice-looking strawberries and set aside. Blitz the remaining strawberries in a food processor until smooth, then add them to a bowl with the soft cheese and cream. Beat until really smooth and thick, then stir in the melted white chocolate. Pour on top of the biscuit base and smooth the top. Place in the fridge and chill overnight.
  4. Halve the reserved strawberries and place on top of the cheesecake. Melt the remaining 25g chocolate and drizzle over the top, then keep chilled until ready to serve.
Try

Frozen cheesecake

The texture of this cake is softer, lighter and more moussey than a cheesecake, so make sure it's well set in the fridge before cutting. It can also be frozen and served straight from the freezer as a frozen cheesecake on a hot day.

PER SERVING

737 kcalories, protein 8g, carbohydrate 47g, fat 59 g, saturated fat 35g, fibre 2g, sugar 35g, salt 0.89 g

Recipe from Good Food magazine, June 2011.

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Latest comments and suggestions

Results 1-20

  • Binder photo Nanny Valerie

    19 May 2011

    Nanny Valerie commented on this recipe

    Fantastic flavour and texture to this cake, I recommend this for a great pud, it looks stunning on the table. I used my electric hand whisk to make it, made life very easy! I used a 23cm spring form cake tin, to make this in, it gave better portion control and went further!

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  • Binder photo Nessia

    20 May 2011

    Nessia commented on this recipe

    very tasty and easy to make,a bit too sweet for me, but my boyfriend loved it unconditionally :)

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  • Binder photo Stephie_Kay

    20 May 2011

    Stephie_Kay rated and commented on this recipe

    5 stars

    I only used 200gr of good quality white chocolate and 2tbsp of golden caster sugar instead of 400gr white chocolate, and added some gelatine to the wet mix and it turned out perfect! It tasted like an angel delight cheesecake! Much recommended

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  • Binder photo Em

    21 May 2011

    Em rated and commented on this recipe

    5 stars

    I made the recipe as it was but 1/3 of the quantities. I made it up into little ramekin dishes otherwise we'd have had too much to eat. I was surprised at how light it tasted - I had thought that it was going to be a bit too rich for my taste. The flavours were wonderful - not too sweet and very refreshing. I'd definitely make it again.

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  • Binder photo janeo'b

    22 May 2011

    janeo'b commented on this recipe

    made 2 for part of a 50th anniversary dessert table and used some white chocolate with crispy strawberries for part of the white chocolate - added an extra dimension with some little crispy strawberry bits to contrast with the creaminess

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  • Binder photo janeo'b

    22 May 2011

    janeo'b rated and commented on this recipe

    5 stars

    forgot to rate

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  • Binder photo DrJo

    22 May 2011

    DrJo rated and commented on this recipe

    4 stars

    Needs gelatin to make it set, if you follow the recipe as given. I make mine with raspberries! Highly recommended.

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  • Binder photo Midshipman

    25 May 2011

    Midshipman rated and commented on this recipe

    5 stars

    So easy, have made it twice and its been so much of a hit my fiancee wants me to make it for a party shes having! Make sure you do let it set overnight tho........

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  • Binder photo winnerdinner

    26 May 2011

    winnerdinner commented on this recipe

    This tasted lovely - but do let it set overnight - i didn't have time and thought it would be ok for a while in the freezer instead but then it collapsed when i took it out of the tin! Disaster averted as we served it anyway and everone loved it despite the gloopiness but when i make it again i'll make sure i allow enough time for it to set properly!!!

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  • Binder photo Gaynor

    29 May 2011

    Gaynor rated and commented on this recipe

    5 stars

    Made this for a family birthday celebration. I don't usually make successful deserts - but this was! Will definately make again.

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  • Binder photo Fred

    02 June 2011

    Fred commented on this recipe

    I've made this twice and it's worked perfectly each time. Everybody that's tried it has loved it and I plan to keep making it whilst the strawberries taste good and are cheap.

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  • Binder photo jasann

    04 June 2011

    jasann commented on this recipe

    this is absolutely superb and really easy to make.

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  • Binder photo smallasapeanut

    12 June 2011

    smallasapeanut rated and commented on this recipe

    5 stars

    First attempt disaster as added gelatine as others had recommended and the chocolate went all gluppie! So started again minus the gelatine and it worked perfectly well. Lovely light and very tasty.

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  • Binder photo dida

    14 June 2011

    dida commented on this recipe

    Very nice and very easy didn't use gelatine and it set very well it was in the fridge for good 12 hours everybody liked it.

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  • Binder photo dida

    14 June 2011

    dida rated this recipe

    5 stars

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  • Binder photo Vespagirl

    18 June 2011

    Vespagirl commented on this recipe

    really good - looked just like the picture - and my husband loved it , very light and not too sweet - very easy to make.

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  • Binder photo Alison202

    20 June 2011

    Alison202 commented on this recipe

    Gorgeous cheesecake, though I think that the strawberries definitely need to be very sweet and tasty. I didn't need to use gelatine but I altered the method slightly in that I whisked together first the cream cheese and strawberry puree before folding in the cream (which I had whisked to the 'floppy' stage first) and then finally adding the melted chocolate. The cheesecake set in the fridge after only 3 or 4 hours.

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  • Binder photo Samantha

    21 June 2011

    Samantha rated and commented on this recipe

    5 stars

    Didn't need gelatine to make it set, just beat it so the cream added the thickness needed. I used an 8" cake tin and could have used 3/4 of the mixture as was very generous topping. Quite sweet, but very nice, I used the lindt White chocolate with a hint of vanilla.

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  • Binder photo Samantha

    21 June 2011

    Samantha commented on this recipe

    Forgot to say, one thing I would donext time is sieve the strawberry puree before adding to the cream cheese and cream, to remove any pips remaining.

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  • Binder photo burcu k

    21 June 2011

    burcu k rated and commented on this recipe

    5 stars

    First cheesecake I have made and turned out perfect. I found it lumpy after mixing everything, especially the cheese so sieved it and then whisked it. Looks stunning.

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Difficulty and servings

Easy

Serves 8-10

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 2 mins

plus chilling overnight
Freezable

Ingredients

  • 175g digestive biscuits
  • 75g /2½ oz butter , melted
  • 400g white chocolate
  • 400g strawberries
  • 300g tub full-fat soft cheese
  • 200ml double cream
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PER SERVING

737 kcalories, protein 8g, carbohydrate 47g, fat 59 g, saturated fat 35g, fibre 2g, sugar 35g, salt 0.89 g

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