Strawberry and white chocolate cheesecake
This no-bake strawberry white chocolate cheesecake is the ultimate summer dessert, with decadent, creamy white chocolate filling smothered in a vibrant, juicy strawberry topping.
Equipment
- Spring form cake tin, 7" x 2.5" (18cm x 6.5cm)
- Electric hand beaters or stand mixer
- food processor
Ingredients
For the cheesecake base
- 1 & ⅓ cups (150gms) Graham crackers
- ¾ cup plus 1 tablespoon (100gms) small crunchy salted pretzels
- 1 stick (½ cup/ 115gms) unsalted butter
For the cheesecake filling
- 2 cups (10.5 oz/300gms) white chocolate melts
- 2 x 8 ounce tubs (450gms total) full fat cream cheese
- ½ teaspoon vanilla essence
- 1 tablespoon plus 1 teaspoon fresh lemon juice
- 1 cup (250mls) thickened cream
For the strawberry topping
- 3 cups (1 lbs/450gms) strawberries
- ¼ cup granulated white sugar
- 1 tablespoon lemon juice
- 2 teaspoons cornstarch
For the decoration
- ½ cup (75 gms) white chocolate melts
- ½ cup small crunchy salted pretzels (optional)
Instructions
To make the cheesecake base
- Line the tin with parchment paper.
- Break the Graham Crackers into smaller pieces and blitz in a food processor into crumbs.
- Break the pretzels into smaller pieces and blitz into rough bread crumbs.
- Melt the butter by adding to a microwave-proof bowl and microwaving for a minute or two, or in a pot on the stove.
- Pour the butter into the cookie crumbs and mix until it resembles fine bread crumbs.
- Pour into lined tin and press down to form the base.
- Chill in fridge for at least one hour and up to overnight.
To make the cheesecake filling
- NB Make sure your cream cheese is at room temperature.
- Melt the white chocolate for the filling in the microwave in thirty-second bursts until melted. Allow to cool slightly.
- Beat the room temperature cream cheese briefly to soften it.
- Turn your mixer up to medium high. Pour in the runny melted white chocolate in a steady stream.
- Whip the cream in a separate bowl until firm peaks form. Gently fold the whipped cream into the cream cheese mix until well combined.
- Tip the cheesecake filling onto the prepared base and smooth down with a spatula.
- Chill in the fridge for at least four hours, preferably overnight.
To make the strawberry cheesecake topping
- Slice and juice the lemon.
- Remove the tops from the strawberries and roughly chop.
- Add the lemon juice to the cornstarch. Mix to form a slurry.
- Add the sugar, lemon juice and cornstarch to a small pot on the stove. Mix well.
- Bring to bubbling. Reduce heat.
- Simmer for approx. ten to fifteen or until topping thickens.
- Remove from heat. Cool completely before assembling the cheesecake.
To assemble the cheesecake
- *The strawberry topping and decoration are best added just before serving*
- Chop the white chocolate for decoration.
- Remove the cheesecake from the springform pan and carefully peel the parchment paper. Smooth the sides of the cheesecake with a spatula.
- Spoon on the strawberry coulis. Top with chopped white chocolate and maybe some extra pretzels and you're done! Delicious!
Notes
Cake size:
I used a 7" x 2.5" (18cm x 6.5cm) as I like my cheesecake nice and tall with a deep cookie base. You can use a wider springform tin if that's what you have. Your cheesecake will be flatter but it will still be delicious!
Ingredients:
Make it pretzel-free: by replacing the pretzels in the base with Graham Crackers.
Serving:
If you are not eating the whole cheesecake in one sitting, I highly recommend slicing the cheesecake and adding the strawberry topping to each slice as you serve. Then store the rest of the cheesecake and sauce separately.
Storage:
Decorated cheesecake:
Covered in the fridge: for upto five days - but note sauce with start to soften the cheesecake within hours, and will continue to do so as stored. It will still be safe to eat, but the cheesecake may lose some of its structural integrity and may slide as you slice it.
Undecorated cheesecake:
In the fridge: for up to five days.
In the freezer: wrap the whole cake or slice and store individual wrapped slices in the freezer for up to two months, but best eaten within a month for the best texture.
Strawberry topping:
In the fridge: covered, for up to five days.
In the freezer: in an airtight container for up to three months. For easy individual servings freeze into ice cube trays.
Nutrition
Serving: 12gCalories: 496kcalCarbohydrates: 51gProtein: 6gFat: 31gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 33mgSodium: 153mgPotassium: 183mgFiber: 1gSugar: 38gVitamin A: 324IUVitamin C: 1mgCalcium: 122mgIron: 0.5mg
Nutritional Disclaimer
Nutritional information is an estimate based on an online database. The nutritional content of ingredients may vary by brand. If you require accurate nutritional information, you should calculate this based on the specific brands and products you are using.
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