Really Good Strawberry and White Chocolate Cheesecake
We wouldn’t call this strawberry and white chocolate cheesecake "really good" unless it truly was. It is really, really good. The filling is rich and creamy, soft and velvety - but firm enough to slice cleanly, which is non-negotiable in a proper, good-looking cheesecake. It’s topped with a bright, glossy strawberry layer that’s sweet, full of flavour and unapologetically pretty.
Equipment
- 8-inch (20cm) round springform baking tin
Ingredients
For the base
- 2.8 ounce (80g) butter
- 8.8 ounce (250g) digestives or graham crackers
For the cheesecake filling
- 12.3 ounce (350g) white chocolate, broken into pieces
- 1 cup (240ml) heavy cream (double cream) fridge cold
- 14.1 ounce (400g) full-fat cream cheese at room temperature
- 8.8 ounce (250g) mascarpone cheese at room temperature
- 2 tablespoons icing sugar (powdered sugar)
- 1 teaspoon vanilla extract
For the strawberry topping
- 1 tablespoon cornstarch
- 1 pound (450g) fresh strawberries
- 3 tablespoons granulated sugar add more for less-sweet strawberries
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 good pinch of salt
Instructions
Prepare the base
- Line the base of an 8-inch (20cm) springform tin with baking paper. The easiest way is to place a sheet over the base, clamp the sides shut, then trim the excess paper for a neat finish.
- Melt the butter in the microwave in a heatproof bowl until fully melted. Set aside.2.8 ounce (80g) butter
- Crush the cookies in a food processor or sealed bag with a rolling pin until they resemble a sand-like texture.8.8 ounce (250g) digestives or graham crackers
- Add the melted butter to the crushed cookies and mix until evenly combined.
- Spoon the mixture into the tin and use the back of the spoon to press it down firmly and smooth it out into an even layer. Place the tin in the fridge to firm up while you make the cheesecake filling.
Prepare the cheesecake filling
- Melt the white chocolate in the microwave or over a double boiler until completely smooth with no lumps. Set aside to cool slightly while you prepare the filling.12.3 ounce (350g) white chocolate, broken into pieces
- Using the whisk attachments of your mixer, whip the cold double cream to soft peaks.1 cup (240ml) heavy cream (double cream)
- In a separate large bowl, combine the room-temperature cream cheese, mascarpone, icing sugar and vanilla extract.14.1 ounce (400g) full-fat cream cheese, 8.8 ounce (250g) mascarpone cheese, 2 tablespoons icing sugar (powdered sugar), 1 teaspoon vanilla extract
- Using the same whisk attachments (no need to wash them), whisk the mixture until it’s completely smooth and creamy, with no lumps or graininess.
- Next, add the soft-whipped cream. Using low speed, whip the mixture until it’s quite firm and holds its shape well. Be careful not to overwhip, or it may turn grainy.
- Finally, pour in the slightly cooled melted white chocolate.
- Whisk gently until the mixture is silky smooth. Again, be careful not to overwhip.
- Spoon the cheesecake mixture on top of the cookie base. Add it in three parts, smoothing each layer as you go to avoid any air pockets.Chill the cheesecake in the fridge for at least 6 hours, but overnight is best for perfect firmness.
Prepare the strawberry topping
- Mix the cornstarch with one tablespoon of cold water until smooth to make a slurry and set it aside.1 tablespoon cornstarch
- Wash and hull the strawberries, then divide them into two equal halves. For the first half, slice the large strawberries into smaller pieces (halves or thirds) and leave the small ones whole, then set them aside.1 pound (450g) fresh strawberries
- For the second half, place the strawberries in a food processor or blender and blitz until smooth to make a puree.
- Add the strawberry purée, granulated sugar, lemon juice, vanilla extract and the pinch of salt to a small saucepan. Heat the mixture over low heat until the edges just start to simmer - don’t let it boil.3 tablespoons granulated sugar, 1 tablespoon lemon juice, 1 teaspoon vanilla extract, 1 good pinch of salt
- Give the cornstarch slurry a quick stir, then whisk it into the strawberry sauce. Cook over low heat for a further 3–4 minutes until the sauce thickens and turns glossy.
- Pour the hot sauce over the second half of the strawberries and gently mix. Let the sauce cool completely before using.
- Once the cheesecake has set and the sauce is completely cool, gently run a knife or palette knife along the edges of the tart to loosen it from the sides of the tin. Then, remove the springform tin.Pour the sauce over the top. You can either let it mound in the centre or spread it out for some drips down the sides.Finish by decorating with some reserved green strawberry tops or white chocolate shavings.
Notes
Top tips for the best cheesecake!
- Use room temperature cream cheese and mascarpone so they blend smoothly without lumps. Cold cream cheese can make the filling grainy.
- On the other hand, make sure your double cream is cold. It whips up better and gives the cheesecake its signature light, airy texture.
- Whip the cream separately. This lets you whip the cream cheese and mascarpone really well on their own for an ultra-smooth, creamy filling. If you whip everything together from the start, the cream can overwhip and turn grainy.
- Take your time whipping the cream cheese and mascarpone until completely smooth - no lumps! We really can’t stress this enough. It’s key to getting that velvety, dreamy cheesecake texture.
- Make sure to use icing sugar (powdered sugar), not granulated sugar, in the cheesecake filling. Icing sugar dissolves quickly and smoothly, keeping your filling silky without any graininess.
- If your strawberries look a bit pale, add a tiny drop of red food colouring to the sauce while it’s cooking to brighten up the colour.
Nutrition
Calories: 609kcal | Carbohydrates: 44g | Protein: 8g | Fat: 45g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 98mg | Sodium: 298mg | Potassium: 244mg | Fiber: 2g | Sugar: 30g | Vitamin A: 1226IU | Vitamin C: 23mg | Calcium: 157mg | Iron: 1mg
