White chocolate cheesecake is my go to Easter dessert, a crumbly biscuit base with a decadent creamy white chocolate filling….
There is no getting away from the fact that this is an indulgent treat, and not healthy in the slightest! But I guess if there is one time of the year justification can be given to eating a calorie laden, super delicious cheesecake without the slightest bit of guilt, then its Easter. I like to top mine with strawberries and toasted almonds, a gentle nod to the healthier me that is present 90% of the time.
This is a no bake cheesecake and takes minimal time to make. It will need to be refrigerated for a minimum of 3 hours, but I find it best to make the day before and leave overnight. All you need to do then is decorate before serving, and voila, a beautifully impressive dessert. I have made a large cheesecake here, but it is super easy to make smaller individuals ones instead using stainless steel cooking rings, greased and placed on a baking sheet.
Any toppings can be used to decorate, strawberries and almonds work well together, but you could top with chocolate curls or other fruits such as blueberries, kiwi or passion fruit. The possibilities are endless here, and it really is down to personal preference.
Wishing everyone a fabulously chocolaty Easter!
White Chocolate & Strawberry Cheesecake
- 200g Digestive Biscuits
- 100g Butter, melted
- 250ml Double Cream
- 250g Cream Cheese
- 250g Mascarpone Cheese
- 125g Golden Caster Sugar
- 500g White Chocolate, melted
- Strawberries, to decorate
- 30g Toasted Flaked Almonds, to decorate
Firstly, grease and line a 20cm loose-bottomed cake tin (a high sided one would be best), or grease individual cooking rings and place on a baking sheet (approx. 6-8 depending on size).
Next place the biscuits in a food processor and blitz until they resemble fine breadcrumbs. Add the melted butter and pulse a few more times until incorporated. Press the mixture firmly into the prepared cake tin (or individual rings), and then place in the fridge until needed.
In a separate bowl whisk together the cream, cream cheese, mascarpone, sugar and melted chocolate until smooth. I use a food mixer for this, but a hand whisk would do just the job also.
At this stage, I like to decorate the inside of the tin with strawberries to give the sides of the cheesecake a bit of interest. This is totally optional..
Pour the creamy mix onto the prepared biscuit base and then level the top with a knife. Place in the fridge for at least 3 hours or overnight if possible.
Once set, its time to get creative and decorate the top of the cheesecake. I like to sprinkle over toasted flaked almonds and add a few more strawberries, then maybe add a light dusting of icing sugar.