Bring the flavours of Wimbledon to your table with this enticing afternoon treat
Prep:30 mins
Serves 8-10
175g digestive biscuits75g /2½ oz butter, melted400g white chocolate400g strawberries300g tub full-fat soft cheese200ml double cream
STEP 1Crush the biscuits with a rolling pin to fine crumbs, add the melted butter and mix well. Tip the mix into a 20cm lined, loose-bottomed cake tin, smooth with the back of a spoon and put in the fridge for 30 mins.STEP 2Melt 375g of the chocolate in a microwave or glass bowl set over a pan of simmering water, then allow to cool slightly.STEP 3Take out 6 nice-looking strawberries and set aside. Blitz the remaining strawberries in a food processor until smooth, then add them to a bowl with the soft cheese and cream. Beat until really smooth and thick, then stir in the melted white chocolate. Pour on top of the biscuit base and smooth the top. Place in the fridge and chill overnight.STEP 4Halve the reserved strawberries and place on top of the cheesecake. Melt the remaining 25g chocolate and drizzle over the top, then keep chilled until ready to serve.
