This is a Waitrose recipe that I adapted. The original, to my mind, uses far too much butter to biscuit ratio and you end up with a greasy mass. It’s also imperative you line the base and sides. I don’t think you need the extra cream on top, either. But add it if it’s more of an occasion.
200g whatever biscuits you like at the bottom of a cheesecake
50g melted butter
400g strawberries, stalks removed and cut in half/slices for the top
200g white chocolate
400g cream cheese
25g caster sugar
170ml double cream and mint leaves to go on top (although note: you need 4 tablespoons of double cream for the actual cheesecake filling). So if you decide not to add the cream at the top, you’ll still need some double cream.
You need a 20cm/8″ loose-based cake tin which you need to line the base and sides of. I know it’s a faff but so is trying to dislodge a cheesecake that’s welded itself to the tin.
Crush up the biscuits in whatever way you see fit: food processor, plastic bag with a rolling pin. Tip crushes up biscuits into a bowl and add the 50g melted butter. Stir together and then line the cake tin with it – the base and as far up the sides as you can go. Cut the strawberries in half and place, face side down, until you’ve covered the base.
Chill it whilst you make the filling.
Melt the chocolate in a bowl over boiling water/or gently, in a microwave. When all molten, cool slightly whilst you mix together the cream cheese and sugar with two tablespoons of boiling water. To this, now, beat in the melted chocolate a bit at a time at first, then add the rest in, with four tablespoons from the 170ml of double cream if using for the topping, if not just 4tbsps of double cream. Mix all together.
Put on top of biscuit base. If you want to do a cream topping, whip the rest of the cream until just firm, put on top of the cream cheese filling, top with sliced or halved strawberries and chill, overnight if possible.
Top with mint leaves just before eating. It’s best 20mins out of the fridge.