Double Crust Strawberry and White Chocolate Cheesecake

Strawberries and white chocolate are one of my favourite combinations. I have great memories of going picking strawberries in Malahide with neighbours of mine, eating more as went along than we actually put in our baskets. I know it’s such a cliche but my goodness the summers really did seem warmer back then and we always seemed to have endless blue skies….oh well back to reality and the rain hopping off my patio furniture outside but then again it is only March! I didn’t pick these strawberries or grow them but bought them in a supermarket, must check out some strawberry farms over the summer as I would love to bring the children, no strawberry ever tastes as good as the ones you pick yourself.

To make this delicious cake you will need;

460g double chocolate cookies
230g melted unsalted butter
500g mascarpone cheese
250ml cream, lightly whipped
100g white chocolate, melted
2 punnets of strawberries

Break up the biscuits to resemble crumbs and add in the melted butter, mix well
Use half to line the bottom of a 22cm springform tin, chill for 15 minutes
Cut in half one of the punnets of strawberries and place the halves around the edge of the tin
Mash the other punnet of strawberries and mix well with the mascarpone and the melted white chocolate
Fold in the lightly whipped cream
Pour into the springform tin ensuring strawberries stay upright
Place other half of cookie crumbs on top
Chill for at least 4 hours or overnight

Very luscious and perfect for a treat for Mother’s day!

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