Sorry for my lack of recipes lately, I have been catching up on recipes so that I have something new to post every week. I have been busy trying out a load of new recipes and I can’t wait to share them all. Anyway, how about some Lindt Lindor strawberries and cream cheesecake?!
I have been planning to make this recipe for ages because I adore the strawberries and cream lindt lindor truffles! I wanted to create a cheesecake version, and I have to say it turned out really well. If you are not familiar with the strawberries and cream lindor truffles, they have a creamy strawberry white chocolate filling with a white chocolate and strawberry shell. They are divine!
I used a good quality white chocolate and freeze dried strawberries in this cheesecake. I crushed the freeze-dried strawberries into a powder, but you can just chop them roughly if you prefer. Freeze-dried strawberries are usually found in the baking section of most supermarkets such as Sainsburys or Waitrose. You can also find them at Lakeland or Ocado.
You need to make sure that both the cream cheese, melted white chocolate and double cream are at room temperature. With the current hot weather, this could take as little as 30 minutes. If the cream cheese is too cold or the melted chocolate is too hot, the mixture will curdle and go lumpy. To test if the cream cheese is ready, I add a small amount of the melted chocolate and mix. If it blends well with no lumps and doesn’t curdle, it’s ready.
When crushing the biscuits for the base, make sure that you crush them very finely. If it’s not crushed finely enough, the base will be too crumbly and fall apart. Push the biscuit base firmly into the tin using a spoon or the bottom of a glass.
It’s important that you use a good quality white chocolate for this recipe. Supermarket versions of white chocolate can be really bland and lack flavour. I have had really good results with Milkybar, Lindt and Aldi Choceur white chocolate.
I really hope you love this cheesecake!
Adrianna x
Lindt Lindor Strawberries & Cream Cheesecake
Ingredients
For the biscuit base:
- 175 gm Butter melted
- 350 gm Digestive biscuits (Approx 23 biscuits)
For the cheesecake:
- 600 gm Full-fat soft cheese Room temperature
- 300 ml Double cream Room temperature
- 200 gm Good quality white chocolate Melted and cooled
- 5 gm Freeze dried strawberries Available from Sainsbury's, Lakeland, Ocado and Waitrose
- 120 gm Icing sugar
For the decoration:
- 200 ml Double cream Whipped
- 1 tbsp Icing sugar
- 12 Lindt Lindor strawberries and cream chocolate truffles (I used a 200g box)
- 100 gm White chocolate Melted
Instructions
- To make the biscuit base, crush the the biscuits in a food processor or place in a sandwich bag and crush with a rolling pin. Add the butter and mix well. Firmly press the biscuit base into an 8" loose-bottomed or springform tin and refrigerate while you make the filling.
- Put the freeze-dried strawberries into a blender or crush with a rolling pin into a fine powder. Using a hand mixer, whip together the cream cheese and icing sugar for around 10-20 seconds, then add the cream, white chocolate and strawberry powder. Mix together until the mixture is thick enough to coat the back of the spoon, around 20-30 seconds.
- Put the cheesecake mixture onto the biscuit base, and refrigerate for at least 6 hours, preferably overnight.
- To decorate, melt 100g of white chocolate and drizzle over the cheesecake using a spoon or piping bag.
- Whip together the cream and icing sugar, then pipe swirls around the cheesecake using a star piping tip. Place the Lindt truffles onto each swirl. Enjoy!
