Here is how I made it
For the base:
150g (5oz) plain chocolate digestive biscuits
60g (2oz) unsalted butter, softened
For the topping:
2 level tablespoons caster sugar
300g carton cream cheese
200ml carton crème fraiche
60g (2oz) caster sugar
200g bar white chocolate, melted
Cocoa, for dusting
20cm (8in) loose-bottomed cake tin, lined with baking parchment
- To make the base, crush the biscuits finely, either in a plastic bag with a rolling pin, or whizzing them in the bowl of a food processor. Stir the butter into the crumbs and then press the mixture firmly into the base of the cake tin and chill to set.
- To make the filling, chop the strawberry's into small chunks. Heat up the strawberry's, 2 tablespoons of caster sugar and 2 table spoons of water until the strawberry's are soft and the sugar and water has turned to a syrup.
- Whisk together the cream cheese, crème fraiche and caster sugar. Fold in the white chocolate and pour the mixture over the base.
- Chill the cheesecake for at least 4 hours, or overnight. Remove the cheesecake from the tin and remove the lining paper. Dust some cocoa powder over the top.
It turned out pretty yummy even if I do say so myself!