Spring is in the air. From singing birds to toasty days, spring is all around us. And as much as we love steaming and gooey chocolate puddings, spring calls for a whole other goodness. We have just the thing you need – a strawberry and white chocolate fridge cheesecake!
It’s absolutely divine. The sweetness of the chocolate, the tartness of the strawberries and the freshness of the cream all brought together by the coolness of the fridge. This is a perfect spring dessert for any occasion. We found this recipe on Jane’s Patisserie and made a few tweaks to it.
You can replace the strawberries with any fruit, but we like the freshness they provide. So what do you need to know to treat your loved ones to this delicious strawberry and white chocolate fridge cheesecake?
1 pack tennis biscuits
2tbsp white sugar
2x240g tubs cream cheese
125g icing sugar
1tsp vanilla extract
½ cup lemon juice
300g white chocolate
14 (give or take) fresh strawberries (chopped)
80g white chocolate
2tbsp icing sugar
8 (give or take) fresh strawberries
A white chocolate and strawberry slab (found in the September My Chocolate Box)
1. Prepare your baking tin. We used a 20cm loose-bottom tin, sprayed it and lined the rind to ensure it doesn’t stick to the sides.
2. Crush the biscuits until you have small crumbs.
3. Mix in the sugar and then the butter.
4. Once everything is mixed and the crumbs clump together, press it into the bottom of your tin.
Optional: Should you wish to cover the sides, double the recipe.
1. We stored the base in the fridge while we created the filling.
2. Chop the strawberries.
3. Use your mixer to whisk together the cream cheese, icing sugar, vanilla and lemon juice.
4. Once everything is smooth, add the cream and whisk until it’s thick.
5. Melt the chocolate, either in the microwave or over simmering water, and add it to the cream mixture while you’re whisking (we found an extra pair of hands to be very helpful here).
If you don’t beat the chocolate in quick enough, clumps can form.
If you overheat the chocolate, keep on stirring to cool it down and return it to its liquid state.
6. Fold the chopped strawberries into your mixture.
7. Once mixed through, pour it over the base, smooth the top and place it in the fridge to set. Keep the cheesecake there for at least 6 hours, but overnight is best.
1. Once the cake is set, decorate as you desire.
2. We melted the remaining white chocolate and dipped the strawberries in it. Put them in the fridge until the chocolate is set.
3. Mix the cream and the icing sugar until it’s thick.
4. Place the cream in a piping bag and decorate the cake as desired.
If you don’t have a piping bag, just use a regular sandwich bag and cut the tip off.
5. Place the chocolate covered strawberries on the cake.
6. Drizzle the cake with the last melted white chocolate (melt it again, if it’s too hard to drizzle)
7. Top it all off by grating pieces of a white chocolate and strawberry slab over everything.
8. Put the cheesecake back in the fridge until you’re ready to serve.
Serve it cold and straight out of the fridge.
If it doesn’t set, try it as a pudding or put it in the freezer and enjoy yourself a divine ice cream cheesecake.
Now, all that’s left is to enjoy it.
Recipe taken from Jane’s Patisserie.