LOCAL CHEF RYAN BROKENBROW'S RECIPE
Baked White Chocolate and Strawberry Cheesecake
To bake or not to bake? That is the question. Although baked is a little bit more effort, I find the richer and silky texture well worth it. Rich and creamy white chocolate, paired with the best strawberries grown in Somerset, this makes this dessert a definite crowd-pleaser!
Ingredients
- 200g x Ginger nut biscuits
- 75g x Butter
- 400g x White chocolate
- 284ml x Double cream
- 400g x Full fat cream cheese
- 3 x Eggs
- 1 x Egg yolk
- 1tsp x Vanilla essence
- 500g x Warrens strawberries
- 50g x Strawberry jam
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Pre heat your oven to 180C/160C fan/Gas 4.
Whilst the oven is heating, melt the butter, crush the biscuits and mix. Once combined push down into a spring-loaded cake tin and bake for 5 mins.
Remove the tin from the oven and let the base cool.
Reduce oven temperature to 140C/120C Fan/Gas 1.
Meanwhile, gently melt the white chocolate and cream, then turn off the heat and allow it to cool slightly.
Whisk the cream cheese, eggs and vanilla essence together until mixed well.
Slowly mix in the chocolate and cream mix into the cheese mix.
Make sure the bottom of your cake tin is watertight by adding a layer of tin foil and cling film to the bottom and wrapping around tightly.
Pour mix onto the biscuit base and put the filled tin into a deep roasting tray, then half fill the roasting tray boiling water around your cheesecake.
Bake for 1 hour then leave to cool, but still sat in the water bath for another hour.
After one hour, remove from the bath, discard cling film and tin foil and remove your cheesecake from the tin.
Heat the strawberry jam in a saucepan on a low heat.
Meanwhile, chop your delicious Cheddar strawberries into thin slices.
Arrange the strawberries over the cheesecake and brush with a layer of your warmed jam and enjoy!
- The cheesecake will last up to 3 days in the fridge… If it lasts that long!
- This recipe is at its best when the strawberries are at theirs April-September, try and get Warrens Cheddar Strawberries, you won’t be disappointed.
- When making a cheesecake allow the cream cheese to come to room temperature, it will be a lot easier to work with than strait out of the fridge.
- If you wanted to make this gluten free, simple change the biscuits to a gluten free biscuit.
