Strawberry & White Chocolate Cheesecake

Strawberry & White Chocolate Cheesecake

Although no baking is required in this recipe, I had to share it as this cheesecake is simply irresistible. Fresh strawberries and creamy white chocolate combine with cream cheese and shortbread biscuits to form this dessert that is great all year round – especially on a summer’s day! I made it for a gift to bring to our neighbour’s barbecue and it went down a treat – in fact there wasn’t enough!

Strawberry & White Chocolate Cheesecake

Serves 10

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for the base

  • 200g shortbread biscuits, crushed in a food processor
  • 60g unsalted butter, melted
  • 1 tablespoon demerara sugar

for the filling

  • 500g soft cheese
  • 175g white chocolate, melted
  • 50g caster sugar
  • 250ml double cream
  • 8-12 strawberries, hulled and cut in half (lengthways)

for the topping

  • 3 tablespoons strawberry jam
  • white chocolate curls*


For the base: combine the crushed biscuits, melted butter and sugar then press into the base of a deep 20cm round loose-bottomed or spring-form tin. Place in the fridge whilst preparing the filling.

For the filling: using an electric mixer (handheld or freestanding) beat the soft cheese, white chocolate and sugar together in a bowl until just combined (don’t overbeat as the cheese will lose its body). Pour in the cream and beat until the mixture thickens and holds its shape (again take care not to overbeat). Arrange the strawberries around the inside of the tin (upside-down and cut-side facing out) then transfer the filling to the tin, spreading evenly over the biscuit base. Spoon dollops of the jam over the filling then swirl with a knife to create a marbled effect. Chill in the fridge to set for at least 4 hours, or preferably overnight.

To serve: remove the set cheesecake from the tin (this is easiest to do by warming the outside with a blowtorch or tea-towel soaked in boiling water – in this case wear rubber gloves!), set on a serving plate and decorate with chocolate curls.

*to make chocolate curls: leave the chocolate in a warm place until it becomes soft (but still firm enough to handle) then grate carefully to produce curls


3 responses to “Strawberry & White Chocolate Cheesecake

  • Mother

    Mmmm I love cheesecake well presented. Jason, I am so proud of you and see a book in the ‘baking’ you have created some amazing cakes, tarts and pies not to mention your quotes are amusing. Best wishes for the future, you are the best. Much love ;o)

  • Paris

    Hi Jason,
    I’m American…..can you explain your measurements? Did you use a scale? Can this recipe be converted to a baked cheesecake? Thank you for your lposts and inspiration. Have a blessed one.

    • Chef Jae

      Dear Paris,

      Thanks for getting in touch.

      All the gram (g) measurements are made using a digital scale and millilitre (ml) using a metric jug.

      Due to the fresh strawberries this recipe wouldn’t convert well into a baked cheesecake – it tastes so great already who’d wanna bake it? ;D

      Chef Jae

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