Baked White Chocolate & Strawberry Cheesecake

Although baked is a little more effort, richer & silky texture well worth the effort. Rich & creamy white chocolate & strawberries make this a crowd pleaser!


  1. Melt the butter, crush the biscuits and mix together, push down into a spring loaded cake tin and bake for 5 mins at 180C/160C fan/Gas 4 then let the base cool. Reduce oven to 140C/120C Fan/Gas 1.
  2. Meanwhile gently melt the white chocolate and cream, then turn off heat and allow to cool slightly.
  3. Whisk the cream cheese, eggs and vanilla essence together until mixed well.
  4. Slowly mix in the chocolate mix into the cheese mix.
  5. Make sure the bottom of you cake tin is water tight by adding a layer of tin foil and cling film to the bottom and wrapping around tightly.
  6. Pour mix onto biscuit base and put into a deep roasting tray, then half fill the roasting tray boiling water around your cheesecake.
  7. Bake for 1 hour then leave to cool down still sat in the water bath for another hour.
  8. Remove from the water bath, discard cling film and tin foil, and remove from the tin.
  9. Heat 50g strawberry jam and slice Cheddar strawberries, arrange strawberries over the cheesecake and brush with the jam.
  10. Enjoy! The cheesecake will last up to 3 days in the fridge… If it lasts that long!

This recipe is at its best when the strawberries are at theirs April-September, try and get Warrens Cheddar Strawberries, you won’t be disappointed. 

When making a cheesecake allow the cream cheese to come to room temperature, it will be a lot easier to work with than strait out of the fridge. 

If you wanted to make this gluten free, simple change the biscuits to a gluten free biscuit.