175g Biscoff Caramelised Biscuits
100g unsalted butter, melted
400g strawberries, hulled
200g bar Waitrose Belgian White Chocolate, broken into squares
2 x 200g packs essential Waitrose Creamy Soft Cheese
25g caster sugar
170ml double cream
Few mint leaves, to decorate
1. Put the biscuits in a large plastic food bag and crush with a rolling pin until finely ground.
2. Transfer to a bowl and stir in the butter.
3.Tip into a loose-based cake tin (the original recommends a round 20cm tin with a depth of about 4cm). Use the back of a teaspoon to pack the mixture in a thin layer around the sides of the tin then press the remainder over the base.
4. Halve 250g of the strawberries and arrange over the biscuit base, cut sides face down. Chill while preparing the filling.
5. Melt the chocolate in a heatproof bowl, either over a pan of hot water (making sure the base doesn’t touch the water) or in the microwave in short spurts. Stir frequently so the chocolate melts evenly.
6. Beat the soft cheese in a separate bowl with the sugar and 2 tbsp boiling water until smooth.
7. Beat in the chocolate and 4 tbsp of the cream.
8. Spoon into the tin and spread in an even layer.
9. Whisk the remaining cream until just holding its shape then spread it over the filling. Halve the remaining strawberries (or slice if large) and scatter over the cream. Chill for at least 3 hours before removing from the tin. Serve scattered with fresh mint leaves.
For Louise’s wedding I chose to take individual-sized strawberry cheesecakes, in this case you will need to ensure that you have lined the tin with baking paper (especially if it is not a loose bottom tin). Once the cheesecake has set, you can cut individual cheesecakes out using a round cutter.
I pinched this recipe from: Waitrose.