Strawberry & white chocolate mousse cake

Strawberry & white chocolate mousse cake

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(51 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

    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
    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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2463054
9th Jun, 2013
5.05
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.
gswhipp
9th Jun, 2013
Followed the recipe and found it so easy. My cake turned out just like the picture and family loved it.
rjpbird
7th Jun, 2013
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
5th Jun, 2013
5.05
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
29th May, 2013
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
4th May, 2013
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
9th Feb, 2013
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
22nd Dec, 2013
The 2 mins cook refers to melting the white chocolate.
tomanddave8
9th Feb, 2013
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
30th Jan, 2013
Hi can someone tell me if you need to whip the cream before adding to the mix? Thanks!

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