A delicious combination of smooth, creamy white chocolate and strawberry jam on a gingerbread base
Ingredients
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600g ginger biscuits, crushed
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180g melted unsalted butter
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250ml cream
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250g white chocolate
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1 teaspoon vanilla essence
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2 sheets of gelatine
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600g soft cream cheese
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1 jar strawberry preserve
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8 strawberries
Preparation Method
- In a bowl mix the crushed cookies and melted butter until the crumbs are fully coated.
- Place the cookie mixture in a pan lined with aluminum foil and press firmly, filling the entire pan evenly.
- Place the biscuit base in the fridge for 30 minutes.
- Meanwhile, place the cream, 200g of chocolate and vanilla in a thick-bottomed pan.
- Heat the mixture over low heat until the chocolate melts completely.
- Add the gelatine leaves, mix well and remove from the heat to cool slightly.
- Once cooled, add the white chocolate and cream mixture, stirring continuously to create a creamy, glossy mixture.
- 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.
- Carefully add the cheesecake mixture on top of the strawberry preserve layer, being careful not to stir it too much.
- Smooth the cheesecake mixture evenly over the base before returning to the fridge to set for a further 4 hours, or preferably overnight.
- Just before serving, cut the strawberries in half to form 16 pieces.
- Carefully melt the remaining 50g of white chocolate in the microwave in 30 second intervals.
- Drizzle the strawberries with the melted chocolate and place in the fridge for 5 minutes to harden.
- When ready to serve, run a heated knife around the edge of the pan to loosen the cheesecake.
- Using a clean knife with each pass, cut the cheesecake into 16 equal portions.
- Using scissors, cut the foil trail at the corners and once along the straight edges.
- Remove the sides of the foil and, using a spatula, transfer the cheesecake squares to a cutting board or plate.
- Cover each square with one of the strawberry halves drizzled with white chocolate to finish.
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