Strawberry & white chocolate mousse cake

Strawberry & white chocolate mousse cake

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(44 ratings)

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Cooking time

Prep: 30 mins Cook: 2 mins Plus chilling overnight

Skill level

Easy

Servings

Serves 8-10

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

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
737
protein
8g
carbs
47g
fat
59g
saturates
35g
fibre
2g
sugar
35g
salt
0.89g

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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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.

Recipe from Good Food magazine, June 2011

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Comments

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kelly18888's picture
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Aboslutely fantastic recipe, the cake went in about half an hour and everyone asked for the recipe!

dorasimoes's picture
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I forgot to say that I did drain the strawberries so that the pips were not added and it was great, just a shame that it was slightly grainy but knowone noticed that.
I must say that I wouldnt call this a cheesecake (even though the recipe does state to use soft cheese), definatley a mouse cake!

dorasimoes's picture
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OMG this desert was devine, I made it for father's day and my dad loved it!!!
I had some Marks & Spencer white chocolate bars at home, but they did have vanilla in them as well, it did taste gorgeous but I think the texture went a little grainy, so I am not sure if it was the white chocolate.
Next time I will use milky bar white chocolate and see if that would work better, or does anyone know which white chocolate is better to use?

burcukoca's picture
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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.

sambatchelor's picture
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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.

sambatchelor's picture
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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.

alison202's picture

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.

vespagirl's picture

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

dideto's picture
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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.

smallasapeanut's picture
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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.

jasann01's picture

this is absolutely superb and really easy to make.

fredfaulkner's picture

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.

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

rachal3's picture

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!!!

midshipman's picture
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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........

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

janeobrien's picture
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forgot to rate

janeobrien's picture
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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

em_at_good_food's picture
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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.

stephie_kay's picture
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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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