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Strawberry and White Chocolate Cheesecake Squares

A delicious combination of smooth, creamy white chocolate and strawberry jam on a gingerbread base

Ingredients

  • 600g ginger biscuits, crushed
  • 180g melted unsalted butter
  • 250ml cream
  • 250g white chocolate
  • 1 teaspoon vanilla essence
  • 2 sheets of gelatine
  • 600g soft cream cheese
  • 1 jar strawberry preserve
  • 8 strawberries

Preparation Method

  1. In a bowl mix the crushed cookies and melted butter until the crumbs are fully coated.
  2. Place the cookie mixture in a pan lined with aluminum foil and press firmly, filling the entire pan evenly.
  3. Place the biscuit base in the fridge for 30 minutes.
  4. Meanwhile, place the cream, 200g of chocolate and vanilla in a thick-bottomed pan.
  5. Heat the mixture over low heat until the chocolate melts completely.
  6. Add the gelatine leaves, mix well and remove from the heat to cool slightly.
  7. Once cooled, add the white chocolate and cream mixture, stirring continuously to create a creamy, glossy mixture.
  8. Remove the firm base from the fridge and add the strawberry preserve. Using a knife or the back of a spoon, spread evenly over the cookie base.
  9. Carefully add the cheesecake mixture on top of the strawberry preserve layer, being careful not to stir it too much.
  10. Smooth the cheesecake mixture evenly over the base before returning to the fridge to set for a further 4 hours, or preferably overnight.
  11. Just before serving, cut the strawberries in half to form 16 pieces.
  12. Carefully melt the remaining 50g of white chocolate in the microwave in 30 second intervals.
  13. Drizzle the strawberries with the melted chocolate and place in the fridge for 5 minutes to harden.
  14. When ready to serve, run a heated knife around the edge of the pan to loosen the cheesecake.
  15. Using a clean knife with each pass, cut the cheesecake into 16 equal portions.
  16. Using scissors, cut the foil trail at the corners and once along the straight edges.
  17. Remove the sides of the foil and, using a spatula, transfer the cheesecake squares to a cutting board or plate.
  18. Cover each square with one of the strawberry halves drizzled with white chocolate to finish.
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