Recipe – Nadines White Chocolate and Strawberry Cheesecake

This recipe is one which is going to be included in my cookery book, which is currently being edited.  It is named ‘Nadine’s White Chocolate & Strawberry Cheesecake’ in memory of a gorgeous friend who loved cheesecake and who sadly passed away far too soon.  Always missed for her humour and I always think of her when I eat it.  Bless you Nadine x

strawberry cheesecake


180 g of digestive biscuits crushed
90 g melted butter
500 g white chocolate chopped up small
500 g full fat soft cheese
180 ml of whipping cream
50 g butter
A couple of drops of vanilla extract
60 g caster sugar
A punnet of strawberries

You can make this either as one large dessert and slice it yourself, or you can make them individually by using silicon cupcake size moulds.

Take the 90 g of melted butter and add it to the crushed biscuits.  Mix until well combined.  Press into the bottom of a loose bottomed or springform cake tin (or individual moulds as mentioned above) then place into the fridge whilst you deal with the filling.

Take the white chocolate and 50 g of butter and place into a bowl which is over a pan of simmering water.  Please ensure that the hot water from the pan does not touch the base of the bowl.  Stir until you have melted the chocolate completely.  Take off the heat.

In a separate bowl mix together until smooth the whipping cream, vanilla extract, sugar and soft cheese.  Once smooth take the white chocolate and gradually add it to the mixture, stirring until properly combined.  You can now take the biscuit base out of the fridge and place the chocolate and cheese mixture on top.  Smooth it over and place back in the fridge for a good 8 hours or so to set.

Once set place the strawberries over the top and dust lightly with icing sugar if you wish. I like to place some strawberry coulis over the top of the cheesecake before adding strawberries on the top. You can buy ready made coulis or you can make your own by using the following method below.

Bring 120 ml of water and 120 g of caster sugar to the boil, stirring to ensure the sugar dissolves. Take around 300 g of strawberries that have been chopped and hulled and add them to the sugar syrup and cook for around 4 minutes until soft. Take off the heat and use a hand blender if you wish, to puree it to your desired consistency.


Published by

Emily Glancy

Broadcaster, Author, Writer and Business woman Slightly obsessed with food, health, current affairs and travel. Have far too many interests to list, so I will not bore you. Have a Christian faith and a heart to help others when it is in my power to do so. My saying in life is 'You have only failed if you quit... If you don't quit then you have not failed.'

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