You are here:
  1. Home
  2. Desserts & sweets
  3. White chocolate and strawberry cheesecake


1 White chocolate and strawberry cheesecake

2 Desserts & sweets recipes
3
  • thumbnail image 1
  • thumbnail image 2
Print to PDF
[X]

Print recipe

White chocolate and strawberry cheesecake

Print:
Print recipe
I'm cooking this today
4

Ingredients

0 portion(s)

Cheesecake base

  • 330 grams Chocolate Ripple Biscuits
  • 130 grams unsalted butter

Cheesecake Filling

  • 350 grams white chocolate
  • 50 grams unsalted butter
  • 1 level teaspoon vanilla extract
  • 500 grams cream cheese
  • 50 grams icing sugar
  • 150 grams double cream
  • 400 grams strawberries, Wash, hull and dry on paper towel
  • 1 level tablespoons Gelatine powder, Optional
  • 50 grams Boiling water, Optional
  • Extra strawberries to decorate
Add to shopping list
  • 6
    20min
    Preparation 20min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  • 9
5

Recipe's preparation

    Base

  1. Line a 24cm springform cake tin.

    Melt butter, 2 minutes, 60degrees, speed 3. Add biscuits. Mix 15 second, speed 5, scrape sides every 5 seconds if necessary. Press into base of tin and refrigerate. Wash and dry mixing bowl.

    2. Filling

  2. Melt white chocolate, butter and vanilla extract, 5 minutes, 40 degrees, speed 3 or until smooth. Scrape sides as needed. Pour into spare bowl.

    Mix cream cheese, icing sugar and double cream on speed 5.5 until smooth scraping sides as needed.

    Add reserved chocolate mixture while blades spinning on speed 5.5. Mix until smooth scraping sides as needed.

    In a cup dissolve gelatine in hot water and add to bowl while blades still on speed 5.5. (Optional)

    Remove mixture and put in a large bowl. 

    Without cleaning the bowl, add the strawberries and chop 2 seconds, speed 4. Repeat 2 more times or until desired texture. Add strawberries to reserved mix and stir through. 

    Pour mixture on top of the base and place in the fridge or freezer to set for a couple hours or overnight. 

    Decorate with extra strawberries

10

Accessories you need

  • Spatula TM5/TM6
    Spatula TM5/TM6
    buy now
11

Tip

The chocolates melted consistency depends on the brand. Cadbury doesn't melt properly but it still works anyway. The texture is fantastic without gelatine (It's how I prefer it) however it is a bit runny and hard to cut neatly so if presentation is important use the gelatine. Otherwise leave out the gelatine and store in the freezer until shortly before cutting. I always forget to remove the chocolate and butter mix before adding the next ingredients, it will still work, it just takes longer to mix. Its a pretty forgiving recipe, you could try changing the flavours, perhaps dark chocolate instead or swapping strawberries for any other berries you like or crushed chocolate bars etc.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Other users also liked...

Comments

Add a comment

  • Tastes amazing. Think I would chop my strawberries...

    Submitted by cookingdetails on 29. March 2017 - 19:13.

    Tastes amazing. Think I would chop my strawberries first next time, as some of them didn't get chopped in the step sequence. I just realised I forgot to add the 50grams of water. Ooops

    Login or register to post comments

  • Thanks for your comment!! I

    Submitted by Tegan89 on 28. October 2016 - 16:11.

    Thanks for your comment!! I finally got to a computer and have updated the recipe as everyone seems to prefer a chocolate base! Have changed the gelatin amounts but still unsure of the correct amount as I took the original from another recipe for a cake the same size!

     

    Login or register to post comments

  • This is pretty easy and

    Submitted by SweetLinda on 14. May 2016 - 16:18.

    This is pretty easy and really yummy. I used choc ripple biscuits for the base, and frozen strawberries (as fresh were rediculously expensive). So i had to chop frozen strawberry on higher speed. Next time i might use a little less water/gelatin - but do think it needs some of would be too sloppy - but witht he qty above it almost set before i even got it in the fridge. Thanks Tegan89!

    Login or register to post comments