Chocolate Strawberry Cheesecake
This cheesecake is the perfect dessert for Valentines day- especially if you are celebrating as a family rather than as a couple (as it serves a lot!). You do not need to add the chocolate ganache on top, so if you are in a rush ,skip this step or grate over some chocolate instead!
Serves: 8-10
Prep: 30 mins
Chilling Time: 3-6 hours minimum
Ready In: 6.5 hours minimum
- 200g Hobnob or Digestive Biscuits
- 100g Unsalted Butter, melted
- 125g Double Cream
- 200g Full-Fat Cream Cheese
- 50g Caster Sugar
- 300-400g Strawberries
Optional Ganache Topping:
- 100ml Double Cream
- 100g Dark Chocolate, grated or finely chopped
- In a blender blitz the biscuits until they look like breadcrumbs. Pour them into a bowl, then add the butter. Mix thoroughly, then tip into a greased and lined heart-shaped springform cake tin (22.5x21.5x7.5cm), or 20cm springform cake tin. Flatten with a spatula or the back of a spoon, then pop in the fridge to chill whilst you make the filling.
- To make the filling, purée 150g strawberries in a blender and put to one side. In another large bowl, beat the cream, sugar and cream cheese with an electric whisk until they are combined and have started to thicken. Add in your strawberry puree and continue to whisk until you have a thick mixture.
- Remove the biscuit base from the fridge. At this stage you may want to line the edge of the cake tin with thinly sliced strawberries. Tip the cheesecake filling into the middle of the cake tin and evenly spread it out. Smooth the top of the filling with a knife or spatula. Put some clingfilm over the top of your cake tin and put in the fridge for at least 2-3 hours to set, but preferably overnight.
- Make the ganache topping once the strawberry filling is set. Heat the cream in a saucepan until hot but not boiling. Take off the heat and add the chocolate. Stir continuously until you have a smooth, glossy ganache. Leave to one side to cool before pouring over your strawberry cheesecake. Return to the fridge for at least 3 hours to set.
Method
- In a blender blitz the biscuits until they look like breadcrumbs. Pour them into a bowl, then add the butter. Mix thoroughly, then tip into a greased and lined heart-shaped springform cake tin (22.5x21.5x7.5cm), or 20cm springform cake tin. Flatten with a spatula or the back of a spoon, then pop in the fridge to chill whilst you make the filling.
- To make the filling, purée 150g strawberries in a blender and put to one side. In another large bowl, beat the cream, sugar and cream cheese with an electric whisk until they are combined and have started to thicken. Add in your strawberry puree and continue to whisk until you have a thick mixture.
- Remove the biscuit base from the fridge. At this stage you may want to line the edge of the cake tin with thinly sliced strawberries. Tip the cheesecake filling into the middle of the cake tin and evenly spread it out. Smooth the top of the filling with a knife or spatula. Put some clingfilm over the top of your cake tin and put in the fridge for at least 2-3 hours to set, but preferably overnight.
- Make the ganache topping once the strawberry filling is set. Heat the cream in a saucepan until hot but not boiling. Take off the heat and add the chocolate. Stir continuously until you have a smooth, glossy ganache. Leave to one side to cool before pouring over your strawberry cheesecake. Return to the fridge for at least 3 hours to set.
Ingredients
- 200g Hobnob or Digestive Biscuits
- 100g Unsalted Butter, melted
- 125g Double Cream
- 200g Full-Fat Cream Cheese
- 50g Caster Sugar
- 300-400g Strawberries
Optional Ganache Topping:
- 100ml Double Cream
- 100g Dark Chocolate, grated or finely chopped
Additional Information
If you do not leave the ganache to cool, then you risk melting the strawberry cheesecake filling so don't miss this step!
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