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Cheesecake:
200g digestive biscuits
100g unsalted butter (melted)
300g cream cheese
2 tbsp icing sugar
1 tsp vanilla
250g strawberries (chopped into small pieces)
150g strawberries (stalks removed and halved)
200ml double cream
100g white chocolate
Roasted Strawberry Coulis:
400g strawberries
2 tbsp caster sugar
Topping:
150ml double cream
200g strawberries
1 tbsp icing sugar (to dust)
recipe
Grease and line a loose bottomed 8 inch round tin.
Melt the white chocolate in the microwave or induction hob, and leave to cool.
Top tip: when using an induction hob a bain-marie is not required
Crush the digestives with a rolling pin until they are fine crumbs and mix with the melted butter until fully coated.
Press the biscuit crumbs into the bottom of the tin with a spoon ensuring it is compact and neat around the sides. Leave in the fridge to set.
In a bowl, whisk the cream cheese with the icing sugar and vanilla until smooth.
In a separate bowl, whisk the double cream to soft peaks.
Into the cream cheese, fold the double cream, melted chocolate and chopped strawberries until fully combined.
Please halved strawberries around the edge of the tin. Carefully fill the tin with the cheesecake mixture and set in the fridge for 4 hours
For the coulis, slice the strawberries thinly and place on a baking tray. Sprinkle the sugar over the slices and lightly toss them in the sugar.
Roast for around 20 minutes, then remove from the oven and blitz to a pulp in a food processor. Add 2-3tbsp water if necessary so that it can be drizzled.
To finish off the cheesecake, remove carefully from the tin, and whip the double cream to a soft peak.
Spread the cream over the top of the cheesecake, and pile on the remaining strawberries. Dust lightly with the icing sugar and serve with the coulis.
ENJOY!
