Ingredients
For the crust:
250 g digestive biscuits (or graham crackers), crushed
100 g melted butter
1 tbsp sugar (optional)
For the filling:
400 g cream cheese, softened
200 g white chocolate, melted and slightly cooled
250 ml heavy cream, whipped
100 g powdered sugar
1 tsp vanilla extract
200 g fresh strawberries, sliced
For decoration:
Fresh whole strawberries
Whipped cream
White chocolate drizzle
Crushed biscuits (optional)
Instructions
- Prepare the crust:
Mix crushed biscuits with melted butter and sugar.
Press firmly into the base of a springform pan.
Chill in the fridge for 30 minutes.
- Make the filling:
Beat cream cheese, powdered sugar, and vanilla until smooth.
Add melted white chocolate and mix well.
Gently fold in whipped cream.
Layer sliced strawberries along the inside edge of the pan for a decorative look.
Pour the cheesecake mixture over the crust and smooth the top.
- Chill:
Refrigerate for at least 6 hours or overnight until set.
- Decorate:
Pipe whipped cream around the top edge.
Garnish with whole strawberries and drizzle melted white chocolate.
Sprinkle some crushed biscuits for texture.
✨ Tips:
For a firmer texture, you can add 1½ tsp gelatin dissolved in 2 tbsp hot water before folding in the whipped cream.
Use the sweetest, ripest strawberries you can find for the best flavor.