WHITE CHOCOLATE AND STRAWBERRY FUDGE CHEESECAKE
THE perfect post-BBQ dessert, simply pull out the fridge half-an-hour before serving, dollop on a scoop of your favourite ice-cream, sit, relax and indulge in your garden and pray the rain stays away...
SERVES 10
BASE 400g custard cream biscuits – crushed
100g melted butter CHEESECAKE Mix 500g mascarpone cream cheese 50g caster sugar 350ml whipping cream – whipped
350g white chocolate - melted TOPPING 75g caster sugar 375ml whipping cream
175g strawberry coloured and flavoured chocolate
75g butter
TO Serve
Chocolate transfer sheets
Seasonal fruits
INGREDIENTS:
1. For the base – mix together the crushed biscuits and butter. Press into a 20cm x 15cm cling filmed tray.
2. Gently mix together the mascarpone and sugar, fold in the whipped cream then quickly fold in the melted chocolate. Spoon on top of the biscuits. Refrigerate.
3. For the topping – boil the sugar and cream together and simmer for eight minutes or until a pale yellow colour, mix in the chocolate and butter, cool slightly then top the cheesecake with the mixture. Leave to set for about three hours in the fridge.
4. When ready to serve turn out of the tray and slice, with a warm knife, into rectangular pieces. Decorate with the seasonal fruit and chocolate transfers.