[recipe servings=”8-10″ difficulty=”Fairly Easy” ]
[recipe-ingredients]
-
For the base:
- 200g/7oz digestive biscuits, crushed into fine crumbs
- 100g/3.5oz unsalted butter, melted For the cheesecake filling:
- 500g/17.5oz full-fat cream cheese (room temperature)
- 100g/3.5oz icing sugar
- 300g/10.5oz white chocolate, melted and cooled slightly
- 1 tsp vanilla extract
- 300ml/10.5fl oz double cream, whipped to soft peaks For the strawberry jelly:
- 300g/10.5 oz fresh strawberries, hulled
- 100ml/3.5fl oz water
- 50g/2oz caster sugar
- 5g/0.2oz powdered gelatine (or 2 gelatine leaves, prepared according to packet For decoration:
- 150g/5oz fresh strawberries, halved or sliced
- White chocolate shavings (optional)
- Line the base of a 20cm/8 inch springform tin with baking parchment. Mix the crushed digestive biscuits with the melted butter until well combined. Press the mixture firmly into the base of the prepared tin. Chill in the fridge for at least 30 minutes.
- Beat the cream cheese and icing sugar together in a large bowl until smooth. Gradually mix in the melted white chocolate and vanilla extract. Gently fold in the whipped cream until the mixture is smooth and fluffy. Spoon the filling over the chilled biscuit base and smooth the top with a spatula. Place in the fridge to set for at least 4-6 hours or overnight for best results.
- To make the jelly, blend strawberries with the water and caster sugar in a blender or food processor until smooth. Pass the mixture through a fine sieve to remove seeds. Heat the sieved mixture in a small saucepan over low heat until warm. Add the powdered gelatine (or prepared gelatine leaves) and stir until completely dissolved. Let the jelly cool to room temperature.
- Once the cheesecake filling is set, pour the cooled jelly mixture gently over the top of the cheesecake. Return the cheesecake to the fridge and allow the jelly to set for 2-3 hours.
- Once the jelly is set, carefully remove the cheesecake from the springform tin. Decoate, slice and serve chilled.
