Decadent Strawberry And White Chocolate Cheesecake | Keep Calm And Bake

Richard Burr shows you how to make a classic cheesecake recipe with a modern flavour twist. Why not try this decadent strawberry and white chocolate cheesecake at home, we promise you the whole family will love it!

INGREDIENTS:
120 g Digestive Biscuits
70 g Unsalted Butter
400 g Ricotta Cheese
250 g Full Fat Cream Cheese
100 g White Chocolate
100 g Caster Sugar
1 tsp Vanilla Paste
1 Large Egg
150 g Fresh Strawberries

STEP 1: MAKE CHEESECAKE BASE
Set the oven to 140C fan and line a loose bottomed 8” tin with parchment paper. Blitz the biscuits in a food processor or place them into a plastic sandwich bag and crushing with a rolling pin. Melt the butter and mix into your biscuits until they’re totally coated.Pour the biscuit mixture into the tin and press down evenly. Put to one side.

STEP 2: MELT WHITE CHOCOLATE
Melt the white chocolate in a heatproof bowl set over a saucepan of water. Once melted remove from the heat and leave to cool slightly.

STEP 3: OTHER INGREDIENTS
In a large bowl, beat together the cheeses, sugar, vanilla and egg. Divide the wet mixture evenly and stir the cooled melted chocolate into one.

STEP 4: STRAIN STRAWBERRIES
Strain the strawberries through a sieve, crushing them with the bake of a fork, and stir the juice into the other bowl of mixture.

STEP 5: ASSEMBLE
Spoon the two mixtures into the tin, gently swirl together with a spoon and bake in the oven for 1 hour, until just set and still wobbly in the centre.

STEP 6: COOL AND SERVE
Allow to cool for at least one hour before releasing from the tin. Decorate with fresh strawberries and serve.

[johnlord]

Decadent is right.  I just gained 2# watching this vid!