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.

DifficultyBeginner
Yields8 Servings
Prep Time40 mins

Begin this recipe at least 8 hours ahead. It will need to rest in the fridge until set.
 150 g Chocolate Biscuits
 50 g Butter
White Chocolate Filling
 6 Gelatin leaves
 400 g Creme Fraiche
 100 g Caster Sugar
 1 tsp Vanilla Extract
 75 g White Chocolate
 400 g Ricotta Cheese
Strawberry Jam  (To serve)
 150 g Fresh Strawberries
 4 tbsp Store Bought or Homemade Strawberry Jam
Directions
1

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.

Make the White Chocolate Filling
2

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.

3

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.

4

Meanwhile, place white chocolate in a bowl set over a saucepan of gently simmering water and stir until melted.

5

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.

6

Pour the mixture over the chocolate mixture base and refrigerate overnight.

Serve with Strawberry Jam
7

Place the strawberry jam in a small saucepan over low heat. Add 2 tablespoonfuls of water and stir the mixture. Set aside.

8

Meanwhile, clean and slice the fresh strawberries.

9

Serve the cheesecake with a small amount of strawberry jam and freshly sliced strawberries.

Ingredients

Begin this recipe at least 8 hours ahead. It will need to rest in the fridge until set.
 150 g Chocolate Biscuits
 50 g Butter
White Chocolate Filling
 6 Gelatin leaves
 400 g Creme Fraiche
 100 g Caster Sugar
 1 tsp Vanilla Extract
 75 g White Chocolate
 400 g Ricotta Cheese
Strawberry Jam  (To serve)
 150 g Fresh Strawberries
 4 tbsp Store Bought or Homemade Strawberry Jam

Directions

Directions
1

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.

Make the White Chocolate Filling
2

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.

3

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.

4

Meanwhile, place white chocolate in a bowl set over a saucepan of gently simmering water and stir until melted.

5

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.

6

Pour the mixture over the chocolate mixture base and refrigerate overnight.

Serve with Strawberry Jam
7

Place the strawberry jam in a small saucepan over low heat. Add 2 tablespoonfuls of water and stir the mixture. Set aside.

8

Meanwhile, clean and slice the fresh strawberries.

9

Serve the cheesecake with a small amount of strawberry jam and freshly sliced strawberries.

No Bake Strawberry Jam & White Chocolate Cheesecake
Previous Next
Close
Test Caption
Test Description goes like this