White Chocolate and Strawberry Jelly Cheesecake

Name: White Chocolate and Strawberry Jelly Cheesecake
Yield: 8 servings
Cuisine: British
Ingredients: 200 g Digestives biscuits; 125 g Butter; 250 g Mascarpone Cheese; 300 ml Double Cream; 1 tsp Vanilla Extract; 200 g White Chocolate; 1 Handful White Chocolate Chips; 1 sachet Strawberry Jelly Powder

Emily Hossack @cook_5849867

Kent, UK

Due to popular demand another Cheesecake! This one is an oddball creation as I left my boyfriend to collect the ingredients. He couldn't find any gelatine or raspberries (as I wanted to make a white chocolate and raspberry cheesecake) and so he bought strawberry jelly powder.

Emily Hossack @cook_5849867

Saved

Ingredients

2+ Hours

8 servings

200 gDigestives biscuits
125 gButter
250 gMascarpone Cheese
300 mlDouble Cream
1 tspVanilla Extract
200 gWhite Chocolate
1 HandfulWhite Chocolate Chips
1 sachetStrawberry Jelly Powder

Saved

Steps

2+ Hours

1

Line the bottom of your cake tin with a circle of greaseproof paper and grease the edges with butter.
2

Place the digestive biscuits into a sealable bag and squeeze the air out before sealing. Use a rolling pin to crush the biscuits thoroughly. It may be easier to crush half of the biscuits at a time and pour into a large bowl. Melt the butter and stir into the crumbs to form an evenly coated mix. Add a handful of white chocolate chips to the mix and stir in. Spread evenly on the bottom of your cake tin and pat down firmly.
3

Sit the base in the fridge whilst you make the filling to ensure that it is set. To make the filling, pour the mascarpone and the double cream into a bowl or mixer and whisk together. Once that has combined fully whisk in the vanilla extract and set aside.
4

Break up the bars of chocolate into individual pieces and place into a microwaveable bowl and begin to melt the chocolate in the microwave. Make sure to only put it in for 30 seconds at a time and stir the chocolate in between to ensure that it does not burn. Once the chocolate is completely melted and there are no lumps set it aside for a couple of minutes so that it is just warm. Pour the melted chocolate into the filling mix and combine.
5

Remove the base from the fridge and dollop the filling into the centre of the tin. Spread the filling from the centre to the edges, this ensures that no loose crumbs will mix into the filling. Using a wooden spoon even the filling out and return to the fridge for a couple of hours.
6

Following the instructions on the sachet, dissolve the powder into water, if the liquid feels too warm place it in the fridge for 5 or 10 minutes until it has cooled but not started to set. Remove the cheesecake from the fridge and holding a spoon just above it gently pour the jelly over the top until it is around an inch thick and return to the fridge until it has set. Once the Jelly has set you are free to decorate as you wish and enjoy!