Although baked is a little more effort, richer & silky texture well worth the effort. Rich & creamy white chocolate & strawberries make this a crowd pleaser!
- 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.
- Meanwhile gently melt the white chocolate and cream, then turn off heat and allow to cool slightly.
- Whisk the cream cheese, eggs and vanilla essence together until mixed well.
- Slowly mix in the chocolate mix into the cheese mix.
- 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.
- Pour mix onto biscuit base and put into a deep roasting tray, then half fill the roasting tray boiling water around your cheesecake.
- Bake for 1 hour then leave to cool down still sat in the water bath for another hour.
- Remove from the water bath, discard cling film and tin foil, and remove from the tin.
- Heat 50g strawberry jam and slice Cheddar strawberries, arrange strawberries over the cheesecake and brush with the jam.
- 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.