Serves: 10 -12
Preparation: 25 minutes (+ 4 hours chilling)
Cooking: 30 minutes
250 g chocolate butter biscuits (eg. Chocolate Ripple)
125 g unsalted butter, melted
750 g cream cheese (Philadelphia)
130 g icing sugar
300 ml whipping cream
60 ml boiling water
3 teaspoons gelatine
180 g white chocolate, chopped
180 g milk chocolate, chopped
180 g dark chocolate , chopped
10 – 12 strawberries
- Grease a round 20 cm spring-form cake tin with butter and line with baking paper.
- Place the biscuits into a food processor and blitz to make fine crumbs (If you don’t have a food processer you can also do it with a rolling pin in a plastic bag). Add the melted butter and use a wooden spoon to stir until well combined. Use a flat-based glass to press the biscuit mixture into the cake tin. Set into a fridge while making the filling.
- Place the boiling water into a heatproof bowl, sprinkle over the gelatine and stir until gelatine dissolves.
- Beat the cream cheese with sugar until smooth. Add the cream and beat until well combined. Gradually add the gelatine into the mixture and beat well.
- Melt the white chocolate in a heatproof bowl set over a saucepan of boiling water. Make sure the bowl is not touching the water underneath. Stir occasionally until melted and smooth.
- Wash and dry 10 – 12 strawberries. Dip each strawberry into the melted white chocolate to coat, then place onto a sheet of baking paper and set aside.
- Add 1/3 of the cream cheese mixture into the white chocolate and stir until well combined. Pour the white chocolate mixture over the biscuit base and smooth the surface with a spatula. Place in the freezer for 15 minutes to set.
- Meanwhile, melt the milk chocolate, as the white chocolate, in a heatproof bowl set over a saucepan of boiling water. Add a half of the remaining cream cheese mixture and stir well. Pour over the set white chocolate layer, smooth and place back in the freezer for 15 minutes to set.
- Melt the dark chocolate in a heatproof bowl set over a saucepan of boiling water. Add the remaining cream cheese mixture and stir until well combined. Pour over the set milk chocolate layer, smooth the surface and place in the fridge for 2 hours.
- Place the dipped strawberries over the top of the cheesecake and refrigerate for 2 hours or overnight.