A show-stopping and incredibly delicious recipe - you will want more than one slice!
- 8 inch / 20cm Spring form tin
For the crust:
- 250 g Lotus biscuits
- 100 g unsalted butter melted
For the filling
- 400 g cream cheese at room temperature
- 200 g Greek Yogurt
- 250 g Fresh cream whipped or mascarpone
- 200 g white chocolate
- 1 tbsp vanilla extract
- 3 gelatin sheets
- 50 ml hot water
- 300 g frozen strawberries
- 50 g granulated sugar
- 1 tbsp cornflour
- 60-100 mls water
- 200 g Passion fruit curd
- 600 g strawberries to decorate
Chocolate Outer Layer
- 600 g white chocolate
- Parchment paper
- Preparation: Spray the tin with baking spray or grease with a little oil or melted butter. This will make sure the cheesecake pops off the tin base.
- Strawberry Sauce: Combine the cornflour with a little drop of cold water until it forms a paste.In a small saucepan, combine the strawberries, sugar, cornflour, and water. Stir until the cornflour dissolves completely. Cook the mixture over medium heat, stirring frequently, until it comes to a boil. Reduce the heat to low and let the mixture simmer for 5-10 minutes, or until it thickens to your desired consistency. Remove the saucepan from the heat and let the mixture cool completely.
- Base: Melt the butter in a microwave or saucepan. Crush the lotus biscuits into fine crumbs. In a mixing bowl, combine the biscuit crumbs and melted butter. Mix well until the mixture is well combined and press into the base of an 8 inch springform cake tin.Place in the fridge to chill for 30 minutes.
- Filling: In a mixing bowl, beat the cream cheese until smooth. Whip the cream unit it forms stiff peaks. Melt the white chocolate. Fold in the whipped cream, yogurt, white chocolate and vanilla extract. Beat until well combined. Soak the gelatine sheets in cold water in a separate small bowl for 5-10 minutes, or until they become soft.
- Squeeze the excess water from the softened gelatine sheets and add them to the hot water. Stir until the gelatine is completely dissolved. Add the dissolved gelatine to the cream cheese mixture and mix well.
- Pour half the cheesecake mixture over the chilled biscuit base, then pour in half the strawberry mix and dollop in small teaspoons of passionfruit curd. Using a skewer drag this threw the mixture. Then dollop on the remaining creamy cheesecake filling. Cover with cling film. Chill the cheesecake in the fridge for at least 4 hours, or until it's set.
- Decorate: Once the cheesecake has set, remove it from the tin and transfer to a cake stand. Put parchment paper under the cheesecake if doing the outer chocolate layer.
- Outer Layer: To create the outer chocolate layer, fold a long strip of parchment in half and half away lengthways. This offers stability. Melt the white chocolate and pour it along the length of the parchment. Using a cranked palette knife spread it out evenly. Allow to sit for 5 minutes. Then swiftly lift it up and carefully place it around the cheesecake. Put it in the fridge to set for 30 minutes. Repeat and do the same again if doing a second layer. Each layer uses about 300g of chocolate.
- To finish, pour the remaining half of the strawberry compote over the top. Then layer in strawberries, leaving some whole and half others. Pile them high, garnish with cute daisies ( wash before hand and do not eat ).
- Serve and wow your guests.
This has been my staple go-to cheesecake recipe for years! It is so delicious and a great dessert if you have guests over or invited to a party! The filling recipe stays the same but I love to change up the flavours and experiment, whether it is Irish Cream Liqueur, Nutella, Oreo, Honeycomb, Raspberry or my delicious Creamy White Chocolate & Blueberry Cheesecake. If you want to see how I make my Irish Cream Liqueur Cheesecake from the Six O'Clock show watch back here.