I recently created and photographed 7 cheesecake recipes for ELLE Magazine. This recipe for No-Bake Strawberry Jam & White Chocolate Cheesecake was one of them. It is easy to make, a delicious treat, and a gorgeous looking dessert, perfect for any occasion or celebration.
This No-Bake Strawberry Jam and White Chocolate Cheesecake recipe was first published in a special cheesecake feature in ELLE Gourmet Magazine in Spring 2020. It has a delicious crunchy dark chocolate biscuit base and a silky and firm white chocolate filling.
It is a delightful treat, and it´s effortless to make, perfect for the younger ones to experiment in the kitchen. This is a no-bake cheesecake, so there is no need to switch the oven on in the hot summer months or when the oven is crowded.
Do you need to make a dessert ahead of time? No worries, stick the cheesecake in the freezer without the strawberry jam sauce. Defrost it thoroughly in the fridge and serve with fresh strawberries and strawberry sauce.
No fresh strawberries available? Try banana and chocolate sauce or caramel and stewed apples.
No-Bake Strawberry & White Chocolate Cheesecake
This recipe for No-Bake Strawberry Jam & White Chocolate Cheesecake is easy to make, a delicious treat, and a gorgeous looking dessert, perfect for any occasion or celebration. It can be made ahead of time and frozen.
For the base, place biscuits and butter in a food processor and whiz until the mixture resembles crumbs. Press the crumbs unto a greased mold. Put the base in the fridge while you make the filling.
Place the gelatin leaves in a bowl with water and let it soak for 5 minutes. Squeeze the water out of the leaves and dissolve it in 3 tablespoonfuls of boiling water.
Place the creme fraiche, sugar and vanilla extract in saucepan over medium heat until the sugar dissolves. Remove the mixture from the heat and add the gelatin leaves, stirring until dissolved. Set aside at room temperature.
Meanwhile, place white chocolate in a bowl set over a saucepan of gently simmering water and stir until melted.
Whip the ricotta cheese and then add the creme fraiche mixture and the melted white chocolate. Stir well to make sure that there are no lumps.
Pour the mixture over the chocolate mixture base and refrigerate overnight.
Place the strawberry jam in a small saucepan over low heat. Add 2 tablespoonfuls of water and stir the mixture. Set aside.
Meanwhile, clean and slice the fresh strawberries.
Serve the cheesecake with a small amount of strawberry jam and freshly sliced strawberries.
Ingredients
Directions
For the base, place biscuits and butter in a food processor and whiz until the mixture resembles crumbs. Press the crumbs unto a greased mold. Put the base in the fridge while you make the filling.
Place the gelatin leaves in a bowl with water and let it soak for 5 minutes. Squeeze the water out of the leaves and dissolve it in 3 tablespoonfuls of boiling water.
Place the creme fraiche, sugar and vanilla extract in saucepan over medium heat until the sugar dissolves. Remove the mixture from the heat and add the gelatin leaves, stirring until dissolved. Set aside at room temperature.
Meanwhile, place white chocolate in a bowl set over a saucepan of gently simmering water and stir until melted.
Whip the ricotta cheese and then add the creme fraiche mixture and the melted white chocolate. Stir well to make sure that there are no lumps.
Pour the mixture over the chocolate mixture base and refrigerate overnight.
Place the strawberry jam in a small saucepan over low heat. Add 2 tablespoonfuls of water and stir the mixture. Set aside.
Meanwhile, clean and slice the fresh strawberries.
Serve the cheesecake with a small amount of strawberry jam and freshly sliced strawberries.
