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Strawberry & white chocolate mousse cake

Strawberry & white chocolate mousse cake

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(47 ratings)

Prep: 30 mins Cook: 2 mins Plus chilling overnight

Easy

Serves 8-10
Bring the flavours of Wimbledon to your table with this enticing afternoon treat

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal737
  • fat59g
  • saturates35g
  • carbs47g
  • sugars35g
  • fibre2g
  • protein8g
  • salt0.89g
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Ingredients

  • 175g digestive biscuits
  • 75g /2½ oz butter, melted

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 400g white chocolate
  • 400g strawberries

    Strawberry

    straw-bare-ee

    Once available in Britain for just a brief period during the summer, strawberries are now a year…

  • 300g tub full-fat soft cheese
  • 200ml double cream

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.

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Comments, questions and tips

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Comments (86)

rjpbird's picture

Has anyone made this with low fat cream cheese, I have lots in the fridge and want to make this dessert at the weekend?
Will it taste awful?

emy1977's picture
5

I loved this recipe and have made it many times. The cheesecake mixture is very generous. I have never had to use gelatine in it. I am looking forward to making it again but as a frozen dessert instead.

mentata's picture

This was just awesome!!! I froze it for just 2 hours and had the most delicious ice cream cake ever - I made it for the hubs' birthday and everyone was just stunned! I am just waiting to get home from work so I can eat the leftovers!!!! yummiiiii

annette_adams's picture

I've made this a few times now and the thing I love about it is you don't have to be a good cook to look like one. It's so easy to make and looks and tastes fab

tomanddave8's picture

I MADE THIS CAKE, BUT IT WAS VERY MESSY - A REAL DISAPPOINTMENT.
IT SAYS AT THE TOP COOK 2 MINS, BUT DOES NOT MENTION THIS THROUGHOUT THE METHOD.
WHAT DID I DO WRONG?

claireb82's picture

The 2 mins cook refers to melting the white chocolate.

tomanddave8's picture

I HAVE MADE THIS CAKE, BUT IT DID NOT SET. RUN ALL OVER THE PLATE AND WAS VERY MESSY.
AT THE TOP OF THE RECEPI, IT SAYS COOK 2 MINS. SHOULD I HAVE COOKED IT? IT DOES NOT SAY IN THE METHOD TO DO SO!!
VERY DISAPPOINTED.

laurakennedy79's picture

Hi can someone tell me if you need to whip the cream before adding to the mix? Thanks!

amandacook1's picture

No! Chuck it all in together, takes a good 5-10 mins to get thick!

cakeanyone's picture
5

I've just made this for the second time but using raspberries instead and it was even better than the first time. Again, I used the full 400g in the filling (sieved and added a little icing sugar as I used frozen raspberries and they'd lost quite a lot of their sweetness) and used fresh for decoration. Would give 6 stars if I could!

emmaleg's picture
5

Further to my comment above, I made another and froze it which we had the other night - I didn't think it froze particularly well. It came out a bit soggy and the tezture wasn't as good so I will always make it fresh in the future (still tasted good though :-)

supermama's picture
5

A huge hit with all the family, will make again!!

laurenp00's picture

absolutely delicious! set perfectly and the base wasn't too crumbly or too hard. very very sweet so not for those without a sweet tooth but definitely one to make again

cakeanyone's picture
5

Delicious! The only change I made was adding the full 400g strawberries to the mousse (sieved) and bought extra for decoration. Made it the day before and it set beautifully. I forgot to line the tin but luckily it didn't matter.

kira-lee's picture
5

I recently made ths in school with half the amount of strawberries and the same amount of raspberries, it was amazing and i had rave reviews from my family. Will definetely be making it again!

emmaleg's picture
5

Really gorgeous cheesecake and I can't believe how easy it was. Used electric whisk to get everything smooth although didn't bother sieving the strawberries and I don't think it needed it. I used 200g of white chocolate as that was all I had - I'm glad I didn't put any more in as I think the flavour would have overpowered the lovely delicate strawberries. I did add a tbsp of icing sugar though. I left it to set overnight and the texture was perfect - set enough that it didn't fall apart when I unmoulded it but lovely, soft and indeed, mousse like! Will be making more of these to put in the freezer for later in the year.

totojack's picture
4

I made a similar recipe a few times, but I lined the outer edge of the pan with parchment paper & then took a slice out of the middle of a bunch of strawberries & lined the outer edge of the tin with them (points up) before pouring in the cheese mixture & it looked amazing... you'd need extra strawberries for that though!!

stevosambo's picture
5

Absolutely superb! Whipped ingredients separately before mixing together and sieved strawberries as recommended by other reviewers. Looked and tasted wonderful.

raadhiyah786's picture
1

i followed the recipe exactly but I dont know what I did wrong since this didn't set at all! No texture and just tasted like melted strawberry ice cream :(

jenniegrant's picture
5

Looks great, tastes lovely and fairly easy.

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