Hello and welcome,
Hope you are having an amazing day! The only thing that could make it better is a chunky slice of Cheesecake! One of my favourite flavours is strawberry, lime and white chocolate, I have tweaked the recipe a few times to get the balance right for me. It’s so easy to make and it doesn’t take to long, you only have to wait for it to set.
- 720g Full fat Philadelphia
- 400g digestive biscuits
- 100g Pistachio kernels
- 100ml Double cream
- 2 punnets of Strawberries
- 2 Limes
- 300g White chocolate
- 75g Icing sugar
- 4 tbsp Golden syrup
- 100g Soft brown sugar
- 75g Butter
These measurements are for a 28cm round tin, (One huge cheesecake!) use grease-proof paper to line the bottom of the tin.
Let’s Get Going!
Start by crushing the pistachios and biscuits, crush the pistachios first separately as they are a bit tougher to break down, put them in a freezer bag and hit them with a rolling pin(it’s therapeutic as well as productive!). They will be done when they are crumb-like.
Then melt the butter in a pan, add in the sugar and golden syrup until all the sugar is melted. Make sure you do this on a low heat to avoid the mixture burning.
Take the pan off the heat before adding the biscuit mix, stir in until all the biscuit is covered and the butter mixture is soaked up. Put the mix into the tin, gently packing it around the edge, don’t press it down too much as it will be too hard to break through with your fork! Put the tin into the fridge to set.
Cut up the strawberries ready to add to the mixture later on. It’s important that they are very small, as you don’t want them to sink in the mixture.
Begin melting the white chocolate, depending on your preference of microwave or hob. Once the chocolate is melted, spend it over the base, a lovely thin layer, don’t worry if it’s not a smooth crumb-free layer (no one will see). Again put it back in the fridge to set.
Time for the fun part! In a large mixing bowl begin whipping the cream until fairly stiff peaks appear, then fold in the Philadelphia. Add sifted icing sugar until sweet enough, each to their own!
Fold in the juice and zest of the limes as well as the strawberries (any food colouring). Put the mix into the tin, pressing down to the base and edges, then smooth over the top.
Decorate however you like, melted chocolate, fresh strawberries or just plain is good.
Put in the fridge to set fully. (It doesn’t take too long! A couple of hours should do it, for best results leave it overnight)
And voila! A beautifully delectable cheesecake!
Obviously this recipe can be easily adapted to suit you, change the flavour, add the melted chocolate to the cream/cheese mixture, slice the strawberries around the base or the top, its entirely up to you, that’s the beauty of it!
I hope this post has been helpful, enjoy your cheesecake, however you make it!