Recipes
dessert
Strawberryandwhite chocolate cheesecake
picture credits photobucket.com
Ingredients
1 pack of short bread biscuits 10g of unsalted butter 2 tubs of mascarpone cheese 1 large bar of white chocolate 3 table spoons of icing sugar 1 large box of strawberries
Directions
Place the pack of shortbread in a freezer bag and crush with rolling pin until the biscuits are crushed and there are no large chunks. Melt two tablespoons of butter in a saucepan and add the crushed biscuits. When the butter and biscuit mixture comes together place in a grease proof baking tin and flatten the biscuit into the bottom of tin for the base. Place in the fridge for half an hour to cool and set. While the biscuit base is setting you can prepare the cheesecake filling. Empty the two tubs of mascarpone cheese into a mixing bowl and add two large tablespoons of icing sugar. Whisk the mixture just so the icing sugar is spread evenly through the cheese. Melt just over three quarters of the white chocolate and once melted add the chocolate the mascarpone. Whisk again to insure the chocolate is spread evenly through the mixture. Spoon the mixture onto the biscuit base and leave to set for a further half an hour in the fridge. Cut the strawberries in half and add a tablespoon of icing sugar to sweeten. Decorate the cheesecake with the cut strawberries, and before serving melt the rest of the white chocolate and drizzle over the finished cheesecake. Indulge!
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