Strawberry and white chocolate cheesecake

on

Today I want to share a cake that will finally let us taste the summer! We'll prepare a simple no bake cheesecake that will delight us with pleasant, creamy texture and subtle white chocolate and fresh strawberry notes.


This cheesecake is smooth, almost creamy, with light white chocolate and vanilla notes, while fresh strawberries bring natural sweetness to the cake. The perfect combination for summer gatherings!

You'll find the list of ingredients, method and approximate nutritional value below.

Turn on CC to watch the video.


List of ingredients (35 x 24 cm baking tin)

  • 2 packets strawberry jelly powder (+ 700 ml boiling water)
  • 24 g powdered gelatine (+ 200 ml boiling water)
  • 200 - 300 g sponge fingers
  • 300 g white chocolate
  • 400 ml whipping cream (36%)
  • 1 kg low salt creamy cheese
  • 1.5 tsp vanilla paste
  • 800 g strawberries

Method

  1. Prepare strawberry jelly. Add two packets of jelly to 700 ml of freshly boiled water and stir until fully dissolved. Set jelly aside until it starts to thicken up.
  2. Add 24 g powdered gelatine to 200 ml of freshly boiled water, stir it until fully dissolved and set aside until lukewarm to the touch.
  3. Meanwhile, arrange sponge fingers in the bottom of a baking tin, 35 x 24 cm. The bottom of the baking tin should be lined with baking paper, and its sides - with baking paper or acetate foil. Arrange the sponge fingers quite tightly to create a solid cake base.
  4. Put 300 g chopped white chocolate into a large jug and pour in 100 ml whipping cream. Put the jug into a microwave oven for around 60 seconds in total. Take the jug out every 15 seconds to stir its contents. Repeat this step until chocolate melts completely and becomes smooth and thick. You can also melt chocolate in a double boiler. Once you obtain the right texture, set the jug aside for a moment to cool slightly.
  5. Pour 300 ml cold whipping cream into a medium bowl and beat it until almost stiff.
  6. Put 1 kg low salt creamy cheese into a separate large bowl and add 1.5 tsp vanilla paste. Mix the contents of the bowl shortly to distribute vanilla in cheese. Add cool melted chocolate then and mix again shortly until uniform. Fold in whipped cream next with a silicone spatula, until you obtain a uniform cheese mixture.
  7. Temper gelatine. Add 1 tbsp cheese mixture to cool gelatine solution and stir until smooth. Pour gelatine solution into cheese mixture then. Do it in a slow trickle while mixing cheese with an electric mixer at low speed. 
  8. Add 300 g quartered strawberries to the cheese mixture. Stir the contents of the bowl with a silicone spatula until fruit are distributed in the mixture.
  9. Transfer cheese mixture onto sponge finger base straight away and distribute it evenly across the whole surface. Put the cheesecake into a fridge for around 30 minutes to start thickening.
  10. Once the cheesecake top is springy to the touch, arrange 500 g quartered strawberries on top. Make sure they are distributed evenly across the whole surface. Pour thickening strawberry jelly on top next. The jelly will not flow easily between strawberries, especially on a cold cake, so make sure you pour it evenly across the whole surface. Return the cheesecake into the fridge for a few hours, or best overnight, until it sets completely and sponge fingers soften up.
  11. Enjoy!

Approximate nutritional value

100 g

  • 198 kcal
  • Carbs: 18 g 
  • Fat: 9 g
  • Protein: 10 g
  • Fibre: 1 g

1 slice (recipe makes 30 slices)

  • 238 kcal
  • Carbs: 22 g
  • Fat: 11 g
  • Protein: 12 g
  • Fibre: 1 g

Comments

Post a Comment