If you’re looking for a dessert that feels a little special without being complicated, this strawberry and white chocolate cheesecake is hard to beat. With its creamy filling, sweet berries and smooth white chocolate, it’s a classic combination that works beautifully for summer celebrations, family gatherings or weekend treats.
Best of all, this cheesecake can be made ahead, giving you more time to enjoy the company – and the compliments.
Strawberry and White Chocolate Cheesecake
Serves 10–12
Ingredients
Base
250g plain sweet biscuits (such as Marie or digestive)
125g butter, melted
Filling
500g cream cheese, softened
1 cup thickened cream
¾ cup caster sugar
200g white chocolate, melted and cooled slightly
1 tsp vanilla extract
2 tsp gelatine powder
¼ cup hot water
Topping
250g fresh strawberries, hulled and halved
2 tbsp strawberry jam, gently warmed
Method
Prepare the base
Crush the biscuits finely and mix with melted butter. Press firmly into the base of a lined 22cm springform tin. Chill in the fridge for 30 minutes.
Make the filling
Beat the cream cheese and sugar until smooth. Add the cream and vanilla and beat until thickened. Stir through the melted white chocolate.
Add the gelatine
Dissolve the gelatine in hot water, stirring until clear. Allow to cool slightly, then beat into the cheesecake mixture until well combined.
Assemble and chill
Spoon the filling over the biscuit base and smooth the top. Refrigerate for at least 4 hours, or overnight, until set.
Finish with strawberries
Arrange strawberries on top and brush lightly with warmed jam for a glossy finish.
Serve
Remove from the tin, slice and serve chilled.
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