Doesn't it look divine? Go on - treat yourself!
- 175g shortbread biscuits
- 50g unsalted butter, softened
- 250g Green & Black's white chocolate
- 300g full-fat or medium-fat cream cheese
- 200g fromage frais or crème fraîche
- 225g strawberries, roughly chopped
Method1 Put the shortbread biscuits in a plastic bag, tie loosely or seal, and bash with a rolling pin until they resemble breadcrumbs.
2 Mix the biscuit crumbs with the softened butter and press firmly onto the base of a non-stick 20cm springform tin. Refrigerate until needed.
3 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.
4 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.
5 Spoon the cheesecake topping onto the biscuit base. Level the top and chill for 4–6 hours or overnight before serving.
Nutrition InformationServes 6
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Copyright: Pam Lloyd