White chocolate cheesecake with strawberries
by
- Dessert
- Medium
- 10
- 60 minutes
PT1H
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.
Ingredients
Swiss meringue
- 100g of caster sugar
- 2 large egg whites
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
- 560g of strawberries
- 3 bronze gelatine leaves
- 50g of icing sugar
- 1 lemon , juiced
Strawberry gel
- 200g of strawberries , hulled weight
- 20g of sugar
- 150g of water
- 2.2g of agar agar
Strawberry sorbet
- 560g of strawberries
- 80g of water
- 60g of caster sugar
- 20g of glucose
- 2 tsp lemon juice , fresh
Strawberry salad
- 6 strawberries , diced
- 1 basil leaf , finely sliced
- 1 tbsp of strawberry purée
- strawberry vinegar, 3-4 drops
Equipment
- Blender
- Squeezy bottle
- Dehydrator
- Food processor
- 20cm x 30cm x 5cm baking tray
Method
1
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
- 100g of caster sugar
- 2 large egg whites
2
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
3
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
4
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
5
For the white chocolate mousse, melt the chocolate in a large bowl over a pan of simmering water and set aside, but keep warm
- 350g of white chocolate
6
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
7
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
8
For the strawberry jelly, make a strawberry purée by blitzing the strawberries in a blender until smooth. Pass through a fine sieve
- 560g of Sweet Eve strawberries
9
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
10
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
- 20g of sugar
- 200g of Sweet Eve strawberries , hulled weight
- 150g of water
11
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
12
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
- 560g of Sweet Eve strawberries
- 80g of water
- 60g of caster sugar
- 20g of glucose
13
Mix together the strawberry purée and lemon juice and churn in an ice cream machine. Keep in the freezer until required
- 2 tsp lemon juice , fresh
14
For the garnish, mix all the strawberry salad ingredients together until combined
- 6 Sweet Eve strawberries , diced
- 1 basil leaf , finely sliced
- 1 tbsp of strawberry purée
- strawberry vinegar, 3-4 drops
15
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
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White chocolate cheesecake with strawberries
