Strawberry Fields Forever

A little over a week ago I was lucky enough to join The Ethical Chef cooking on his stall.

One of the dishes I cooked is a personal favourite and tends to get wheeled out every so often for friends and parties.  It's my go-to dessert and I want to share the recipe with you all!  The cottage cheese makes it wonderfully light and the strawberries keep it fresh and summery.  This would also work topped with fresh passion fruit.

White Chocolate and Strawberry Cheesecake

Serves 6

Good Quality White Chocolate 300g

Cottage Cheese 600g
Vanilla Pod 1
Icing sugar 100g
Fresh Strawberries 150g

Digestive Biscuits 250g
Unsalted butter 100g

1.    Start by sieving the cottage cheese, this gets rid of the lumps and makes it smoother. 

2.    Next crush the biscuits, either in a food processor or by hand – place them in the bottom of a large bowl and bash with the end of a rolling pin.  They should look like fine breadcrumbs.  Melt the butter over a low heat and stir into the crushed biscuits until they come together.  Take a 23cm loose bottom tin, grease and line it with baking parchment before pressing the biscuit mix into the bottom in an even layer.  Put in the fridge to chill for an hour.

3.    Run a knife carefully down the centre of the vanilla pod and using the point, gently scrape out the seed into the cottage cheese. Add the icing sugar and whisk until smooth.

4.    Melt the white chocolate. The easiest way to do this is by putting the chocolate in a bowl over a pan of boiling water. White chocolate isn't technically chocolate so won't go to that thick gooey consistency like milk chocolate would, it'll lose its shape but stay rather thick. Once it's reached this stage, stir in the cottage cheese until it's fully incorporated.  Spoon the chocolate mixture over the top of the biscuits. Top with slices of fresh strawberry and chill overnight before serving.


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