Strawberry & white chocolate cheesecake

Recipe uploaded by

olive magazine

23 ratings

Recipe by olive magazine

Leave a comment or rate this recipe

Tested

1. Put the shortbread biscuits in a plastic bag and bash with a rolling pin until they resemble breadcrumbs. Mix the biscuit crumbs together with the softened butter and press firmly onto the base and sides of a 20cm springform tin. Refrigerate until needed. Melt the white chocolate in a bowl in the microwave and set aside until needed.
2. Beat together the cream cheese and fromage frais until smooth and thick. Add the strawberries to the cheese mixture with the melted white chocolate and mix. Spoon the cheesecake filling into the biscuit case. Level the top and chill for about 4 hours until set.

Latest comments and suggestions

Results 1-20

• mrsbritish

  05 November 2007

  mrsbritish rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• JE RECIPES

  06 November 2007

  JE RECIPES rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Annie

  07 November 2007

  Annie rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• melaniejones

  30 November 2007

  melaniejones rated and commented on this recipe

  

  Followed the recipe exactly but the end result was sloppy once the tin was removed. Will make it again but will add some gelatine to make it set next time. The taste was good though.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Hedger House

  06 December 2007

  Hedger House rated and commented on this recipe

  

  We used Mascapone cheese & tinned strawberrys and left to set in the fridge until it was needed, usually overnight and only bought out when it was to be eaten. It is absolutly gorgeous. We love it and have made it several times and will be making it again this weekend. Not good for the waistline though. Very Yum!!! Thank you

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• alliekkc

  07 December 2007

  alliekkc rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• fl00se

  22 December 2007

  fl00se commented on this recipe

  I used creme fraiche because I can't get fromage frais in the USA. I have made this many times for friends and they love it!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• chlo

  19 January 2008

  chlo rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• chris holman

  24 January 2008

  chris holman commented on this recipe

  Works really well if you exchange the strawberries for raspberries and the white chocolate for dark.....Scrummy!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• LDunphy

  02 February 2008

  LDunphy rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• rachel

  06 February 2008

  rachel rated and commented on this recipe

  

  Fantastic recipe easy to make and came out totally perfect

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Mark

  21 February 2008

  Mark rated and commented on this recipe

  

  Used mascapone instead of fromage frais and was a great success. Since then have adapted it for my own tastes using raspberries instead of strawberries and, dare i say it, tastes even better!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Belkey

  26 February 2008

  Belkey rated and commented on this recipe

  

  Very tasty, I had no problem with getting mine to set, but lacked the patience, quantity (and probably ability!) to get the biscuit mixture up the sides of my tin.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• rachel

  29 February 2008

  rachel commented on this recipe

  planning to try it tomorrow with lemon ather than strawberry - will let you know how it goes especially as lemon juice a natural thickener

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• rachel

  01 March 2008

  rachel commented on this recipe

  just to let you know also works fantastic with lemon juice instead of strawberry, already set and tastes gorgeous

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Gemma

  06 March 2008

  Gemma rated and commented on this recipe

  

  I've made this loads of times and it's a big hit with everyone. I don't usually put the biscuit up the sides of the tin though, and it works brilliantly.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• natpol

  20 March 2008

  natpol rated and commented on this recipe

  

  I have made for my family and my work colleagues and everyone loves it. Very Rich and creamy. So easy to make as well.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Dawn

  30 March 2008

  Dawn commented on this recipe

  Does this recipe use a fruit flavour fromage frais or plain as the picture of the cake seems to show the cheese mixture as pink.?

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Daxcook

  16 May 2008

  Daxcook rated and commented on this recipe

  

  Made this several times, both with strawberries & raspberries. It works just as well with both & there's never any left. Making one of each again this weekend. I never manage to get the biscuit up the sides of the tin but it seems to be popular anyway.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• phirefly

  17 May 2008

  phirefly rated and commented on this recipe

  

  I'm not convinced at all. My cheesecakes always turn out perfectly but this one faded in comparison. I don't see the point of the fromage frais whatsoever, and the whole thing was far too rich. Warning bells sounded when I saw the wetness on the plate in the photo above. Won't be making again, sorry.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

Bookmark(What are these?)

http://www.bbcgoodfood.com/recipes/3651/

Your binder

• Register
• Sign in

Sign up to start your online recipe binder, get our newsletter and add recipes, comments and ratings to this site. Tell me more

Ingredients

• 175g shortbread biscuits, for extra flavour, try using lemon or ginger shortbread biscuits
• 50g unsalted butter , softened
• 200g melted white chocolate
• 300g full fat or medium fat soft cream cheese
• 200g fromage frais
• 225g strawberries , roughly chopped

Search Good Food

Keywords

Filter search

Recipes All this site The web

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

More Good Food features

Wellbeing

• The lunch crunch
• Eat your way to fabulous skin
• The healing power of herbs

Seasonal & local

• Grow your own strawberries
• Local food heroes
• Grow your own courgettes

Recipe features

• Help yourself to summer salads
• Irresistible ice creams
• Vegetarian delights

Difficulty and servings

Serves 6

Preperation and cooking times

Ingredients

• 175g shortbread biscuits, for extra flavour, try using lemon or ginger shortbread biscuits
• 50g unsalted butter , softened
• 200g melted white chocolate
• 300g full fat or medium fat soft cream cheese
• 200g fromage frais
• 225g strawberries , roughly chopped

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.