In this recipe series, we bring you recipes by Julia Toon, culinary motivator and author of the book ‘Good Eating: A Taste of Qatar’. New recipes every week,
straight from Jules of the Kitchen.
For me there is nothing better than a white chocolate cheesecake. This recipe keeps the rich flavour of white chocolate yet has a lighter texture than most cheesecakes as fromage frais is added. The use of shortbread biscuits adds a different element to the standard digestive biscuit crumb base, and of course, with the addition of fresh strawberries the combination of it all is just delicious.
This cheesecake can be kept up to 3 months in the freezer, when covered well in cling film and a layer of tin foil. Naturally best to freeze without the decorative topping incase damage occurs. All the decoration can be added once defrosted.
Preparation : 5 minutes
Chilling time : minimum 4 hours or overnight
24cm loose bottomed fluted flan ring
300g shortbread biscuits
90g unsalted butter – melted
300g cream cheese
200g fromage frais
200g white chocolate – melted
250g strawberries – roughly chopped with a few reserved to be used later as garnish
Piped whipped vanilla cream swirls
Additional strawberries – either whole, or halved or dipped in white chocolate
White chocolate lattice
Prepare biscuit crust
In a food processor pulse the biscuits until fine crumbs. Add the melted butter. Tip into a loose bottomed flan ring, pressing down well. Chill – however, it is perfectly acceptable to place biscuits in a freezer bag, secure the end and ‘bash’ with a rolling pin until they resemble breadcrumbs.
Beat together cream cheese, fromage frais. Fold in the melted white chocolate. Fold in 3/4 of the chopped strawberries, reserving several whole ones for decoration. Tip into the prepared biscuit crust and chill 4 hours or over night if preferred.
Decorate with whipped cream rosettes (whipped cream with a tsp of vanilla paste/essence). Strawberries dipped into white chocolate and cape gooseberries (optional). A drizzle of melted white chocolate in a lattice over the top with a final light dusting of shortbread crumbs.
Jules tips Its perfectly acceptable to use either a china flan dish (see image) or loose bottomed tin. Best size is 24cm in diameter but 26cm will work but cheesecake will have less height. Can use commercially prepared plain shortbread biscuits or those flavoured with either crystallised ginger or lemon. I mixed the two and it worked well. Shortbread crumbs are basically biscuits rubbed by hand through a metal sieve over the top of the cheesecake.
Contributed by: Julia Toon, Jules of the Kitchen
Click here for more recipes in this series.