Name: Strawberry & white chocolate mousse cake
Prep time: 30 min
Cook time: 2 min
Total time: 32 min
Yield: Serves 8-10
Cuisine: British
Ingredients: 175g digestive biscuits; 75g /2½ oz butter melted; 400g white chocolate; 400g strawberries; 300g tub full-fat soft cheese; 200ml double cream

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Strawberry & white chocolate mousse cake

Strawberry & white chocolate mousse cake

Jane Hornby

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Serves 8-10

Easy

Prep: 30 mins

Cook: 2 mins

Plus chilling overnight

A star rating of 4.8 out of 5.76 ratingsRate

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Bring the flavours of Wimbledon to your table with this enticing afternoon treat

Freezable

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Ingredients

Nutrition

Units:

MetricUS

175g digestive biscuits
75g /2½ oz butter

melted
400g white chocolate
400g strawberries
300g tub full-fat soft cheese
200ml double cream

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Nutrition: per serving

kcal737
fat59g
saturates35g
carbs47g
sugars35g
fibre2g
protein8g
salt0.89g

low

Method

step 1

Crush the biscuits with a rolling pin to fine crumbs, add the melted butter and mix well. Tip the mix into a 20cm lined, loose-bottomed cake tin, smooth with the back of a spoon and put in the fridge for 30 mins.
step 2

Melt 375g of the chocolate in a microwave or glass bowl set over a pan of simmering water, then allow to cool slightly.
step 3

Take out 6 nice-looking strawberries and set aside. Blitz the remaining strawberries in a food processor until smooth, then add them to a bowl with the soft cheese and cream. Beat until really smooth and thick, then stir in the melted white chocolate. Pour on top of the biscuit base and smooth the top. Place in the fridge and chill overnight.
step 4

Halve the reserved strawberries and place on top of the cheesecake. Melt the remaining 25g chocolate and drizzle over the top, then keep chilled until ready to serve.

RECIPE TIPS

FROZEN CHEESECAKE

The texture of this cake is softer, lighter and more moussey than a cheesecake, so make sure it's well set in the fridge before cutting. It can also be frozen and served straight from the freezer as a frozen cheesecake on a hot day.

Recipe from Good Food magazine, June 2011

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A star rating of 4.8 out of 5.76 ratings

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