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White Chocolate and Strawberry Cheesecake

(For a 28cm tart tin-serve 6 to 8)

For the base
125g (5 oz.) wholemeal biscuits
60g (2 oz.) unsalted butter

300g (10oz.) Strawberries
1 Tablespoon Sugar
110g (4 oz.) Cream Cheese
350g (12 oz.) Quark or Framage Frais or Thick Yoghurt.
175g (6 oz.) good White Chocolate

Slice the strawberries thickly and sprinkle over the sugar.

Crumb the biscuits (in a food processor or by hand) and melt and add in the butter.
Mix these together and press in evenly into a 28cm tin.
Put this into the fridge (or freezer) to set.

Put the chocolate in a bowl over simmering water until melted or melt in a microwave at defrost.
Mash the cream cheese and then beat in the fromage frais until you have a smooth cream.
Line the biscuit base with half the strawberries.
Beat the melted chocolate into the cheese mixture and then spoon over the base. Smooth the top with a palette knife.
Put this in the fridge for a couple of hours to set.
Before serving decorate the top with the remaining strarberries and dribble over any juice that they have made.

June 11, 2007 05:29 PM | 1 Comments
  Martin Dwyer
Consultant Chef