Strawberry & white chocolate mousse cake

Strawberry & white chocolate mousse cake

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(62 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 a dairy product made from separating whole milk or cream into fat and…

  • 400g white chocolate
    White chocolate squares, stacked

    White chocolate

    why-t chok-lit

    To purists, this is not chocolate because it is made only from the fat or butter of the cacao…

  • 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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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!
amandacook1
5th Jul, 2013
No! Chuck it all in together, takes a good 5-10 mins to get thick!
cakeanyone
4th Nov, 2012
5.05
I've just made this for the second time but using raspberries instead and it was even better than the first time. Again, I used the full 400g in the filling (sieved and added a little icing sugar as I used frozen raspberries and they'd lost quite a lot of their sweetness) and used fresh for decoration. Would give 6 stars if I could!
emmaleg
1st Aug, 2012
5.05
Further to my comment above, I made another and froze it which we had the other night - I didn't think it froze particularly well. It came out a bit soggy and the tezture wasn't as good so I will always make it fresh in the future (still tasted good though :-)
supermama
30th Jul, 2012
5.05
A huge hit with all the family, will make again!!
laurenp00
29th Jul, 2012
absolutely delicious! set perfectly and the base wasn't too crumbly or too hard. very very sweet so not for those without a sweet tooth but definitely one to make again
cakeanyone
28th Jul, 2012
5.05
Delicious! The only change I made was adding the full 400g strawberries to the mousse (sieved) and bought extra for decoration. Made it the day before and it set beautifully. I forgot to line the tin but luckily it didn't matter.

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