No-Bake Strawberry and White Chocolate Cheesecake

My no-bake cheesecake is perfect for an easy and cheap dessert since it serves 12 people and works out to just under £10 to make. I used Lindt Excellence White Chocolate with Vanilla.

  

Whatever you do, don't use cheap chocolate as it just won't be the same.

Yield: 12 Author: Jan Bennett

Strawberry and White Chocolate Cheesecake

You will need: A round 20cm non-stick spring-form or loose base tart or quiche tin; be sure to use a loose base tin or you'll never get the cheesecake out!

Plus a circle of greaseproof paper to cover just the bottom of the tin

ingredients:

300g Hobnob or Digestive Biscuits

140g unsalted butter, plus a little more for greasing

500g of Mascarpone cheese

1 tablespoon of icing sugar

200g good quality white chocolate - I used Lindt Excellence with Vanilla

600g fresh Strawberries

instructions

Hull the strawberries and keep 13 of them whole and leave in the fridge till needed later on for garnishing the top of the finished cheesecake.  Roughly chop the remaining strawberries and set aside.

Lightly grease a round 25cm loose base tart or quiche tin - cut a circle of greaseproof paper to cover the bottom of the tin.

Crush the biscuits, either by using a food processor or by putting them into a plastic bag and give them a bash making sure they're finely crushed.

Melt the butter in a small saucepan over a low heat.  Stir in the biscuit crumbs and mix well.

Spread the biscuit mixture over the base of the tin pushing it down and into the edge of the tin making sure it's nice and firm, otherwise your cheesecakes will fall apart later on.

Put the tin into the fridge for at least 45 minutes - as the butter cools the crumbs will set.

Meanwhile, put the Mascarpone and icing sugar into the medium bowl and mix well.

Put the white chocolate into a small bowl and into the microwave for just 50 seconds to a minute until the chocolate begins to melt - taking care it doesn't burn.

All microwaves vary so please just make sure your chocolate is fully melted before continuing.  Remove from the microwave and give it a stir.

Add the chocolate to the Mascarpone and icing sugar and mix together before carefully stirring in the chopped strawberries trying not to break them up too much.

Remove the tin from the fridge and spread the mixture over.

Be sure to press it down as you go, there's no need to smooth off the top as I think it looks good if it's swirly and uneven.

Pop it back into the fridge for at least 6 hours or overnight since the filling is only of Mascarpone and chocolate and needs to set properly.

When you're ready to serve, push the cheesecake from the base onto a serving plate and arrange the whole strawberries around the edge and slice one and place in the middle.

Carefully remove the greaseproof paper from the bottom.  Serve immediately.

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