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 (87)

cooking4grandma's picture

Delicious! Made this for lunch with friends today. Cut down the white chocolate to 300g - it set perfectly and was not too sweet. Will definitely make this again.

Macyyum's picture
5

Made this for my boyfriend's birthday it was delicious. I used an electric whisk and it whipped the mixture up nicely so no problems with it setting. I topped it with milk and white chocolate buttons instead of strawberries.

Vicky65's picture
5

Made this for lunch with friends this weekend, very simple to do the day before and delicious, everyone loved it. I froze it overnight which made it easy to handle when removing it from the tin and getting the greaseproof paper off, and then I left it in the fridge so by the time I served it was a firm mousse cake, lovely. I put extra strawberries on top instead of the piped white chocolate, I thought it was plenty sweet enough with out that addition.

mariabudgen's picture
5

Made this for lunch with friends today. Followed recipe and no issues. Realised I'd bought a 280g tub of Philadelphia rather than the required 300g but it still worked. Ref question below, I made another cheesecake recipe using "light" soft cheese and had trouble with it not setting, so would advise to stick to full fat. No problems here, despite the liquidised strawberries making it very wet when it went into the tin. It was fine after a night in the fridge - I guess the chocolate setting helps. I didn't need to freeze it.
Re the person who said the tin wasn't big enough - you will need a deep 20cm tin rather than just a regular sponge sandwich type tin - it is quite a high "cake".
The only change I made was to grate the remaining white choc over the cheese cake for decoration, as didn't fancy trying to melt and drizzle such a small amount.
We all loved it and it will now be a favourite recipe. Very simple and always good to have something pre-made the day before when doing dinner parties - just needed the strawberries and grated choc adding just before serving (was worried if I put the fresh strawberries on any earlier, their juices would run on the surface and spoil the appearance).

chefphil's picture
5

This is an excellent easy dessert, it just mixed the ingredients until they were mixed togegther didnt take 5 mins. I let it set over night, it was perfectly set i Froze it with the strawberries and melted chocolate on the green leaves went bit black but froze well. i made a strawberry coulis to go on the plate few straberies with icing sugar and kirsch , every ome loved it was very light, everyone wanted the receipe. Will be making it lots yum yum

mothertheresa's picture
5

Great dessert. No problems making this or getting it to set. I lined the tine with a layer of sliced strawberries, froze and served semi frozen. Looked fantastic and disappeared in a flash, thumbs up all round.

Judrop23's picture
5

This cake was super easy and very impressive looking. Was a little worried about previous comments of not setting but didn't have a problem. I would use my kitchen aid next time as it needs a solid 5 minutes of whisking and i got tired holding my handheld. Made for a party and it all went with with rave reviews. A proper summer centrepiece. 10 out of 10 x

Judrop23's picture
5

Wow. Super easy to make. Looked just like picture. I did worry about previous comments about not setting but I think if you whip the cream and cheese together for a good solid 5 minutes then it will be fine-mine was set perfectly. I would use my kitchen aid next time as got tired holding my handheld. Made for a big party and it all disappeared with rave reviews. Will definitely make again but as with previous comments, would sieve the strawberries, just for personal taste really. 10 out of 10 x

clairehullmitchell's picture

Loved this mousse cake! Lovely, light texture & not as sweet as I thought it might be. Would like to try it frozen & maybe with different berries. Will definitely make it again.

yvettefitz's picture

This cheesecake is amazing, it is my favourite cheesecake. Took it into work for colleagues and everyone loved it

ewelku's picture

It was absolute disaster, I was looking forward to making this cake. Followed the recipe and the cake end up in the bin. Never set, I've been mixing all ingredients for over 10 min (as someone advised) the longer I was mixing the runnier it got. Also the tin size in the recipe-20cm is far too small, I had 1/3 of cheeses mixture left. Well done to everybody whose cake turn out nicely. :(

johncshaw@live.co.uk's picture

Excellent cake. Everyone enjoyed it. I reckon it would work with raspberries also

chickin66's picture

This tasted delicious but I had a real problem with getting it to set properly. I followed someone elses suggestions of putting sliced strawberries round the sides which looked amazing and then left it in the fridge overnight and it seemed to be set ok, but a few minutes after taking the tin off, the whole thing started to collapse. I managed to get it back in the tin and then had to put it in the freezer, which was fine but it was a problem to cut portions then as I knew we wouldn't be eating it all on the same day and so didn't want to let it all defrost. If I tried it again maybe I would beat the ingredients for longer to make a thicker mixture.

last edited: 14:29, 11th Jul, 2013
bexc67's picture

This was an absolute hit with the whole family. I used 50% white and 50% milk chocolate as didn't have enough white, and then drizzled with dark chocolate to contrast with pink colour of cake. I also lined my tin and put in the freezer for 2.5 hours. It was like the most delicious soft ice cream. Stunning! And SO easy to make.

idewar's picture

Apparently the best dessert I've ever made! It was delicious & so easy to do. I used a very expensive well known white chocolate. Having read the ingredients and amounts of everything in the chocolate I opted for their cooking option as was slightly cheaper. Didn't melt very well though. Any suggestions are the best chocolate to use as will be making this again & again.

mariabudgen's picture
5

I used Sainsbury's white cooking chocolate and the cheesecake tasted great - its not like you're eating the chocolate on its own.

cake_lover2000's picture

what brand of chocolate was it?

idewar's picture

Oh heck? Cooke & ?? Minds gone!

akaelle's picture
5

I use Sainsburys Basic White Choc 30p for 100g, always turns out well

2463054's picture
5

FABULOUS!!! Like a beautiful ice cream cake.I didn't blitz the strawberries as much as it says so there were some lovely bits in it. I used half the amount of biscuit base again and a 23" tin.

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Questions (6)

Ambersnowflake's picture

Can I use cherries instead of strawberries?

Mumachino's picture

Can I leave the mousse in a piping bag to set, and then pipe it into little tart cases?

goodfoodteam's picture

Hi there, thanks for the question. Yes you can leave the mousse in a piping bag to set. Make sure you pipe it then chill straight away. 

harttracy's picture

how long does this cheesecake last

goodfoodteam's picture

Hi there, thanks for your question, it will last for a couple of days in the fridge, three days would be the maximum I would keep it for.

cake_lover2000's picture

What brand of chocolate is best to use?

Tips (1)

dgodber's picture

This is a lovely cheesecake but it's very rich indeed: with all the butter, cream, cheese and chocolate you only need a small slice (and a lot of self-control, which I don't have!)

It worked perfectly for me. Some tips:
- Never use low-fat soft cheese in a cheesecake: it won't set
- The mixture will thicken if you mix it thoroughly (use a free-standing mixer)
- Leave it in the fridge to set overnight

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