Strawberry season is definitely here. Just outside of our village there are huge fields full of strawberries. When we cycle to town on a warm day the smell coming from them is amazing!
Unfortunately, most of the strawberries are gone now, but I have been trying to make the most of them while they last and have come up with a few recipes!

The first is a simple white chocolate no-bake cheesecake served with strawberries (I also served mine with cherries as they looked too good not to try!)

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White Chocolate Cheesecake

Ingredients

Base

80g butter, melted

200g biscuits (I use digestives), blitzed into crumbs

Filling

3 packs of cream cheese (525g)

200ml double cream

90g icing sugar

 

400g white chocolate

Strawberries and white chocolate shavings to decorate

Method

Melt the chocolate in a heatproof bowl and put to one side to allow to cool.

Mix the melted butter and biscuit crumbs together until well combined.

Grease and line a 20cm springform cake tin.

Spoon the biscuit mixture into the tin and using the back of a spoon press evenly across the bottom of the tin.

Put in the fridge to chill while you make the filling.

To make the filling, beat the cream cheese, icing sugar and the cooled melted white chocolate together until smooth.

whisk the double cream until it holds itself.

Fold the cream into the cream cheese mix.

Put the mixture into the tin on top of the biscuit base, level and smooth the mixture.

Chill in the fridge for at least 4 hours.

When ready to serve, top with fresh strawberries and white chocolate shavings.