White Chocolate & Strawberry Cheesecake 1 packet gingersnap biscuits (OR gluten free ginger biscuits) 85 g butter (melted) 4 tsp gelatin 2 tbsp water 2×250 g packets cream cheese (softened) 400 g can sweetened condensed
White Chocolate & Strawberry Cheesecake
- 1 packet gingersnap biscuits (OR gluten free ginger biscuits)
- 85 g butter (melted)
- 4 tsp gelatin
- 2 tbsp water
- 2×250 g packets cream cheese (softened)
- 400 g can sweetened condensed milk
- 320 ml cream (whipped)
- 160 g white chocolate (melted)
- 500 g large strawberries (halved)
- 60 g strawberry jam (warmed, strained)
- 1 tbsp lemon juice
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Grease 23 cm spring form tin
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Blend or process biscuits until mixture resembles fine breadcrumbs
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Add butter, process until combined
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Using hand, press biscuit mixture evenly over base of prepared tin, cover refrigerate about 30 mins or until firm
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Sprinkle gelatin over the water in small heatproof jug, stand jug in small saucepan of simmering water, stir until gelatin dissolves, cool 5 mins
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Meanwhile, beat Cream Cheese and condensed milk in medium bowl with electric mixer until soft peaks form
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Stir warm gelatin mixture into cheese mixture fold in cream and chocolate
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Pour cheesecake mixture into prepared tin, spreading evenly over biscuit base
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Cover and refrigerate overnight
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Remove from tin, arrange strawberries on top of cheesecake brush strawberries with combined jam and juice