• 200g Shortbread Biscuits
  • 50g Melted Butter
  • 2 sheets leaf gelatine
  • 300g White Chocolate
  • 300ml Double Cream
  • 250g Light Soft Cheese
  • 85g Caster Sugar
  • 2 tsp Strawberry Essence (or similar)


  • STEP 1
    Break biscuits into the food processor and pulse until you have fine crumbs. Brush some butter over the base and sides of a deep 20cm flan tin. Put the remaining butter into the crumbs. Spoon into the flan tin, then press over the base and sides. Chill while you make the filling.
  • STEP 2
    Put the gelatine in a bowl, cover with cold water, then leave to soften for 10 mins. Break up chocolate and put in a heatproof bowl with 100ml of the double cream. Stand over a pan of simmering water, then leave until melted, stirring occasionally. Squeeze water out of the gelatine, then stir into chocolate mix. Take off the heat and stir until dissolved.
  • STEP 3
    Beat the soft cheese and sugar together. Whisk remaining cream until stiff, then fold into the cheese. Fold in the chocolate.
  • STEP 4
    Shave some white chocolate curls, then pile up in the centre of the cheesecake and serve. Cut strawberries into quarters and place them on top as well.

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