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No-bake Strawberry, White chocolate & Vanilla Cheesecake

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Submitted by TessaZeta

A simple soft cheesecake which is light, creamy and perfect for summer! If you’re feeling brave, the strawberry flavour is really brought out by steeping the chopped strawberries in some freshly ground black pepper and balsamic vinegar, before adding them to the cheese mixture.

YIELD

6 servings

PREP

30 min

COOK

READY

4 hrs

Ingredients

160 1.6E+2
GRAMS GRAMS LEMON CURD
and Oatflake shortbread rounds *
500 5E+2
GRAMS GRAMS BUTTER, UNSALTED
softened
200 2E+2
GRAMS GRAMS WHITE CHOCOLATE
melted
250 2.5E+2
GRAMS GRAMS MASCARPONE CHEESE *
200 2E+2
GRAMS GRAMS FROMAGE FRAIS, LOW FAT *
1 15
TABLESPOON ML VANILLA EXTRACT
100 1E+2
MILLILITRES MILLILITRES DOUBLE CREAM
225 225
GRAMS GRAMS STRAWBERRIES
hulled and roughly chopped

Directions

Put the shortbread biscuits in a plastic bag and bash with a rolling pin until they resemble breadcrumbs.

Mix the biscuit crumbs together with the softened butter and press firmly onto the base and sides of a 20cm springform tin.

Refrigerate until needed.

Melt the white chocolate in a bowl in the microwave and set aside until needed.

Whisk the cream until soft peaks, then beat in the cream cheese and fromage frais until smooth and thick.

Add the strawberries to the cheese mixture with the melted white chocolate and mix.

Spoon the cheesecake filling into the biscuit case. Level the top and chill for about 4 hours, or ideally overnight, until set.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 173g (6.1 oz)
Amount per Serving
Calories 851 89% from fat
 % Daily Value *
Total Fat 84g 130%
Saturated Fat 53g 265%
Trans Fat 0g
Cholesterol 206mg 69%
Sodium 46mg 2%
Total Carbohydrate 8g 8%
Dietary Fiber 1g 3%
Sugars g
Protein 7g
Vitamin A 47% Vitamin C 37%
Calcium 10% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Sodium
 

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