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 21-40

  • Binder photo ruby2006

    21 June 2011

    ruby2006 rated and commented on this recipe

    5 stars

    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?

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  • Binder photo ruby2006

    21 June 2011

    ruby2006 commented on this recipe

    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!

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  • Binder photo Kelly18888

    23 June 2011

    Kelly18888 rated and commented on this recipe

    5 stars

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

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  • Binder photo marleymoo20

    23 June 2011

    marleymoo20 commented on this recipe

    A.M.A.Z.I.N.G! good recipe!

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  • Binder photo EJLockhart

    23 June 2011

    EJLockhart rated and commented on this recipe

    5 stars

    made this for my birthday last week - absolutely delicious, more mixture than my tin could carry though - lots left over - think this could become a signature dish!!

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  • Binder photo EJLockhart

    23 June 2011

    EJLockhart commented on this recipe

    forgot to mention - I also sieved the strawberries once whizzed so there were no seeds in the mousse - surprised the recipe doesn't say to do this - makes a big difference!

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  • Binder photo Jude

    24 June 2011

    Jude rated and commented on this recipe

    5 stars

    This was my proudest moment!! :) And it was all thanks to this brilliant recipe! Everyone loves my food, but the presentation is usually lacking :( However this time, the cake set beautifully & every slice looked like it should be served up for afternoon tea at The Ritz! Not only did it look good but it tasted absolutely wonderful, a true dreamy texture & taste...enjoy!

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  • Binder photo JGJude

    27 June 2011

    JGJude rated and commented on this recipe

    5 stars

    I decided to make it as a frozen cheesecake since the temperature for the day of eating was going to be over 30 degrees, it was perfect for a hot day. Very easy to make as well.

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  • Binder photo akaelle

    28 June 2011

    akaelle commented on this recipe

    Made two days before needed and put in freezer. I also sieved strawberrys as per previous comments. So easy to make and so many compliments will definately make again.

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  • Binder photo akaelle

    28 June 2011

    akaelle rated and commented on this recipe

    5 stars

    Forgot to rate

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  • Binder photo ruby2006

    01 July 2011

    ruby2006 commented on this recipe

    I made this again for my mum's birthday on Wednesday and this time I used the milky bar white chocolate and it didint go grainy, it was so light and very very morish!! Its definaltley a crowd pleaser - well done Jane Hornby in getting this recipe on Good Food.

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  • Binder photo CFL recipes

    03 July 2011

    CFL recipes rated and commented on this recipe

    5 stars

    Again, an absolute winner. I'm always a bit wary of white chocolate puds as they tend to be too sweet but this one really wasn't. My tub of cream cheese was 250g rather than 300 but that was fine. I also didn't chill it for long enough (ie not overnight) and it was a little soft but I definitely got away with it. The great thing is that I have cut the leftovers into portions and will freeze - but I will definitely be doing it again, and I will definitely make ahead and freeze. I used "luxury" cooking choc from the bakery section of the supermarket and it was perfect. A great desert.

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  • Binder photo Daniel

    06 July 2011

    Daniel rated and commented on this recipe

    5 stars

    Very easy and quick, looks lovely, loved by all.

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  • Binder photo pandorasbox

    23 July 2011

    pandorasbox rated and commented on this recipe

    5 stars

    Scrumptious

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  • Binder photo nyctale

    25 July 2011

    nyctale rated this recipe

    5 stars

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  • Binder photo Ann D

    01 August 2011

    Ann D commented on this recipe

    Looked great, until it came out of the tin and collapsed on the plate. Very disappointed!! It did taste nice - but the strawberries do need to have a strong flavour or will be lost.

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  • Binder photo MgtLannon

    08 August 2011

    MgtLannon rated and commented on this recipe

    5 stars

    sieved the strawberry puree before adding it....set perfectly but did leave it over night, looked and tasted great.

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  • Binder photo Sors

    10 August 2011

    Sors rated and commented on this recipe

    5 stars

    It turned out just as it looks in the picture and tasted fab. :) Need sweet strawberries though!

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  • Binder photo Billie

    11 August 2011

    Billie rated and commented on this recipe

    5 stars

    so easy to make and is delicious. I was worried this was going to be sickly but it was just right. So simple to do with minimum effort, and was loved by everyone, will definitely be making this one again. Found it set very well by chilling it overnight.

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  • Binder photo tiggy

    12 August 2011

    tiggy rated and commented on this recipe

    5 stars

    made this exactly as the recipe & it turned out perfect, will make again and again as it looks stunning on the table.

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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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