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The most amazing White Chocolate and Strawberry Cheesecake! White Chocolate Cheesecake is such a delicious flavour for me, but I love it with some I used Cream Cheese, Icing Sugar, Vanilla, Cream, Chocolate and Strawberries to make one of my most favourite Cheesecake Fillings EVER. Now I put a jelly roll pan on the oven shelf below to catch the dripping butter, and all is well.
To get started with this particular recipe, we must first prepare a few components. You can have white chocolate and strawberry jelly cheesecake using 8 ingredients and 6 steps. Here is how you can achieve that.
Composition needed to cook White Chocolate and Strawberry Jelly Cheesecake:
- 200 g Digestives biscuits
- 125 g Butter
- 250 g Mascarpone Cheese
- 300 ml Double Cream
- 1 tsp Vanilla Extract
- 200 g White Chocolate
- 1 Handful White Chocolate Chips
- 1 sachet Strawberry Jelly Powder
Strawberry White Chocolate Cheesecake is a crowd-pleaser the whole family will enjoy! This beautiful homestyle dessert has a creamy texture with a crunchy graham cracker crust and fresh strawberries on top! This cheesecake recipe is easy to make for Easter, Mother's Day, holidays. Add the white chocolate and melt, then pour it onto the prepared baking tray, tipping the tray until the white chocolate covers the baking tray in a thin layer.
Directions to serve White Chocolate and Strawberry Jelly Cheesecake:
- Line the bottom of your cake tin with a circle of greaseproof paper and grease the edges with butter.
- Place the digestive biscuits into a sealable bag and squeeze the air out before sealing. Use a rolling pin to crush the biscuits thoroughly. It may be easier to crush half of the biscuits at a time and pour into a large bowl. Melt the butter and stir into the crumbs to form an evenly coated mix. Add a handful of white chocolate chips to the mix and stir in. Spread evenly on the bottom of your cake tin and pat down firmly.
- Sit the base in the fridge whilst you make the filling to ensure that it is set. To make the filling, pour the mascarpone and the double cream into a bowl or mixer and whisk together. Once that has combined fully whisk in the vanilla extract and set aside.
- Break up the bars of chocolate into individual pieces and place into a microwaveable bowl and begin to melt the chocolate in the microwave. Make sure to only put it in for 30 seconds at a time and stir the chocolate in between to ensure that it does not burn. Once the chocolate is completely melted and there are no lumps set it aside for a couple of minutes so that it is just warm. Pour the melted chocolate into the filling mix and combine.
- Remove the base from the fridge and dollop the filling into the centre of the tin. Spread the filling from the centre to the edges, this ensures that no loose crumbs will mix into the filling. Using a wooden spoon even the filling out and return to the fridge for a couple of hours.
- Following the instructions on the sachet, dissolve the powder into water, if the liquid feels too warm place it in the fridge for 5 or 10 minutes until it has cooled but not started to set. Remove the cheesecake from the fridge and holding a spoon just above it gently pour the jelly over the top until it is around an inch thick and return to the fridge until it has set. Once the Jelly has set you are free to decorate as you wish and enjoy!
Decorate the top of the cheesecake with the remaining strawberry halves, then drizzle over the strawberry glaze. Find this Pin and more on Cheesecake Recipes by Tastemade. Fresh strawberries, jelly, and homemade meringue: what more can you ask for in a perfect summer tart? A fruity cheesecake with whirls of white chocolate that looks almost too pretty to eat. Works really well if you exchange the strawberries for raspberries and the Melt the white chocolate in a bowl in the microwave and set aside until needed.
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