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….as if we need an excuse for chocolate, it *is* Easter in a few weeks so here’s a gorgeous recipe just for you!
Strawberry and White Chocolate Cheesecake
Easter NEEDS chocolate. Where better to get your choc-fix than a recipe from those fine purveyors of the sweet stuff, Green and Blacks?
Put the shortbread biscuits in a plastic bag, tie loosely or seal, and bash with a rolling pin until they resemble breadcrumbs.
Mix the biscuit crumbs with the softened butter and press firmly onto the base of a non-stick 20cm springform tin. Refrigerate until needed.
Melt the white chocolate in a heatproof bowl over a pan of barely simmering water, making sure the bowl doesn’t touch the water. Set aside to cool.
Beat together the cream cheese and fromage frais until smooth and thick. Add the strawberries to the cheese mixture with the cooled melted chocolate and mix.
Spoon the cheesecake topping onto the biscuit base. Level the top and chill for 4–6 hours or overnight before serving.