White chocolate cheesecake with strawberries

Matt Weedon's summery dessert is a veritable ode to the strawberry. A white chocolate and strawberry cheesecake is accompanied by strawberry salad, strawberry sorbet and strawberry gel to add a cheffy touch to the dish, and is garnished with crumbled meringue. For an extra crunch, add a nut tuille of your choice to finish the dish.

First published in 2015
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Swiss meringue

Cheesecake base

  • 500g of digestive biscuits
  • 250g of butter
  • 150g of golden syrup

White chocolate mousse

  • 350g of white chocolate
  • 1 1/2 bronze gelatine leaves
  • 650g of whipping cream
  • 200g of cream cheese

Strawberry jelly topping

Strawberry gel

  • 200g of strawberries, hulled weight
  • 20g of sugar
  • 150g of water
  • 2.2g of agar agar

Strawberry sorbet

Strawberry salad


  • Blender
  • Squeezy bottle
  • Dehydrator
  • Food processor
  • 20cm x 30cm x 5cm baking tray


To make the Swiss meringue, add the sugar and egg whites to a metal bowl set over a pan of simmering water and whisk until the temperature of the mixture reaches 50°C. Transfer to a standing mixer and whisk until the meringue cools to room temperature
Once cool, spread the meringue onto a mat and place in a dehydrator overnight until crisp. When ready, break into pieces and set aside until ready to serve
To make the base, blitz the biscuits in a food processor to a crumb. In a saucepan, mix the biscuit crumb, butter and syrup and heat until the butter has melted and the syrup is well combined into the mix
  • 500g of digestive biscuits
  • 250g of butter
  • 150g of golden syrup
On a chopping board or flat baking tray, roll the mixture between two sheets of parchment paper to a 1/2 cm thickness and chill in fridge for 20 minutes. Remove the top layer of paper, place a rectangular metal pastry mould measuring 20cm x 30cm and at least 4cm deep onto the rolled out mix. Press down firmly so that the mould/tin trims the pastry to fit. Discard the excess and return to the fridge, leaving the mould in place
For the white chocolate mousse, melt the chocolate in a large bowl over a pan of simmering water and set aside, but keep warm
Soak the gelatine in iced water until softened. Boil 60g of the cream and add the softened gelatine, stirring to dissolve. Keep warm. Whip the remaining cream very loosely (if whipped too stiffly it will split the mousse) and mix with the gelatine and chocolate. Leave to set in the fridge for 4 hours
  • 650g of whipping cream
  • 1 1/2 bronze gelatine leaves
Once set, whisk the mixture until smooth then beat in the cream cheese. Add the mixture to the biscuit base and smooth out with a palette knife. Ensuring there is enough room left at the top for a layer of jelly. Return the cheesecake to the fridge to set
  • 200g of cream cheese
For the strawberry jelly, make a strawberry purée by blitzing the strawberries in a blender until smooth. Pass through a fine sieve
Soak the gelatine in iced water until soft. Add a small amount of the strawberry purée to a saucepan with the icing sugar and heat gently before adding the softened gelatine and stirring to dissolve. Stir in the rest of the purée and the lemon juice, then remove from the heat and allow the jelly to cool to room temperature. When the cheesecake is set, gently spoon the jelly over it and return to the fridge to set
  • 3 bronze gelatine leaves
  • 50g of icing sugar
  • 1 lemon, juiced
To make the strawberry gel, place the sugar, water and hulled strawberries in a saucepan and set over a medium heat. Gently cook the strawberries until they start to break up, but do not turn to a mush
Tip the contents of the pan into a blender and blitz to a smooth purée. Pass through a sieve to remove any lumps, then add to a saucepan with the agar agar. Place over a gentle heat, whisking lightly to dissolve the agar agar, then tip into a flat container and place in the fridge to set. Once set, pulse the mixture in a blender to break down and store in a squeeze bottle until ready to serve
  • 2.2g of agar agar
For the sorbet, blitz the strawberries in a blender for one minute. Place the water, sugar and glucose in a saucepan and place over a medium heat to dissolve the sugar. Remove from the heat and allow to cool
Mix together the strawberry purée and lemon juice and churn in an ice cream machine. Keep in the freezer until required
For the garnish, mix all the strawberry salad ingredients together until combined
To assemble the dish, cut a slice of the cheesecake using a sharp knife heated in hot water and place on the plate along with some of the strawberry salad. Garnish with some small pieces of meringue, pipings of strawberry gel and a generous scoop of strawberry sorbet. Serve immediately
First published in 2015

Soft-spoken and faultlessly modest, chef Matt Weedon prefers to let his accomplishments in the kitchen speak for themselves.

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