Ingredients:
300 g Digestive biscuits for the biscuit foundation
135 g melted or spreadable butter
For the filling of the cheesecake
Full-fat cream cheese (750 g)
125g confectioners’ sugar
1 tablespoon vanilla extract
300 mL whipped cream
200 g white chocolate, melted
250 g fresh strawberries, chopped
200 cc fresh cream for garnish
1 tablespoon vanilla extract
1 teaspoon icing sugar
8 strawberries, fresh
1 cup freeze-dried strawberries
2 teaspoons shaved white chocolate
To make the base, pound the cookies into crumbs in a food processor; if you don’t have a food processor, lightly smash the cookies in a bowl or freezer bag with a rolling pin.
Combine the cookie crumbs with the melted butter and press the mixture into the bottom of a 23cm springform pan. Refrigerate for 30 minutes to let the flavors meld.
Allow the white chocolate to cool after it has been melted. I usually melt mine in the microwave, starting with a 30-second blast, then stirring, and continuing to fry for 10 seconds, stirring in between, until melted. Alternatively, you can melt it in a glass dish set over a pan of hot water.
To make the cheesecake filling, blend the cream cheese, vanilla extract, and powdered sugar in a mixer fitted with a whisk attachment or an electric whisk until smooth and free of lumps.
Whisk in the double cream until it is thick and keeps its shape. You want it to get to the point where you can scoop some up with a spatula or spoon and have to flick it on the side of the bowl or flick your wrist to get the mixture off the spoon. If it’s sloppy and slides right off the spoon without coaxing, it must be mixed more.
Stir in the white chocolate, then gently fold the fresh strawberries with a spatula or spoon.
Refrigerate the filling in the pan on top of the cookie foundation overnight or for at least 4 hours to solidify.
Place the cheesecake on a serving plate after removing it from the pan. If necessary, smooth the sides with a butter knife for a neater finish.
Whip the double cream, icing sugar, and vanilla extract with an electric mixer to make swirls all around the cheesecake.
Arrange the fresh strawberries on top of the whipped cream.
Sprinkle the cheesecake with the freeze-dried strawberries and white chocolate shavings.
Serve immediately, refrigerate leftovers, and consume within 2 days.
