Lindt Lindor Strawberries & Cream Cheesecake
Creamy cheesecake with white chocolate and freeze dried strawberries, on a digestive biscuit base, decorated with whipped cream, white chocolate drizzle and Lindt lindor strawberries and cream chocolate truffles.
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!
Notes
You can buy freeze dried strawberries from Ocado, Sainsbury's, Waitrose and Lakeland. You can also buy freeze-dried strawberry powder online.
Use a reasonable quality white chocolate such as Lindt or Milkybar. Cheaper versions lack flavour and are quite bland.
Make sure you leave the soft cheese and double cream come to room temperature (around 1 hour), otherwise the cheesecake mixture will go lumpy when you add the white chocolate. The white chocolate must be cooled for 20-30 minutes before adding to the mixture.
You can use either a springform tin or a loose-bottomed tin
The biscuit base can easily be halved for a thinner base
Use Mascarpone for a creamier, richer cheesecake or full-fat cream cheese for a classic tangy cheesecake flavour.
For best results, refrigerate overnight
To remove the cheesecake from the tin, run a hot knife along the edge of the cheesecake, then run a thin knife underneath the biscuit base to remove it and place onto a plate
This cheesecake will last for 3-4 days in the fridge