A Gooey Slice of Paradise...

I have long wanted to make a cheesecake as part of my baking venture, and being an avid New York cheesecake fan (especially the one from Waitrose- lush), I always imagined that I would start simply... Cue the deliciousness which is the white chocolate and strawberry cheesecake seen on UK morning programme, Lorraine, and the temptation to launch straight in was too much. And I am pleased to say, the risk did pay off! Since this was my first time making anything remotely like this, I struggled with how it was meant to look consistency-wise, and parts of the recipe were very simple and vague and left me at a bit of a loss. However, although it could have been more solid overall, this was absolutely incredible as a sweet treat. A very sweet treat considering the amount of cream that went into it... Here's how to make it: 

Ingredients:

230g digestive biscuits
80g unsalted butter melted
200g white chocolate (proper cooking chocolate is best as white choc can often be temperamental)
400g mascarpone cheese
100ml sour cream
300ml double cream
80g caster sugar
1 tsp vanilla extract

Method:

1. Crush the biscuits to fine crumb in a food processor, or with a rolling pin. Mix in the melted butter until crumbs are all covered. Place the mixture into a buttered 23cm loose-bottomed spring form cake tin, compress down and chill in the fridge for 20 minutes. If you don't have a spring form tin, I put baking paper around the outside of my tin so it wouldn't stick.

2. Gradually melt the white chocolate in the microwave or in a bowl over a pan of gently simmering water and then set aside to leave to cool slightly.

3. Cream the mascarpone, chocolate, sour cream and sugar together along with the vanilla extract, until light in weight.

4. Whip the double cream to soft peaks then fold the two together. Set aside.

5. Halve the strawberries then place around the outside of the tin with the insides facing out. Place a few more in the bottom of the tin then cover with the cheesecake mixture, making sure to smooth it into the gaps. Chill for at least 1 hour to set (mine required about 2 in the end to set properly).

6. Remove from the tin then decorate with the remaining strawberries, and dust with icing sugar (optional).

Definitely give this a go, even if you're beginner baker like me. It was actually really easy and, the actual preparation time was fairly minimal. Plus, it's delicious. 

The finished result!