Prep time: Total 45 minutes.
Setting time: Overnight + 2 hours for the White chocolate mousse layer.
400g packet of Digestive Biscuits
150g Butter, melted
200g tub of Cream Cheese
500ml carton of fresh Cream
150ml of whole milk
1x 47g packet of strawberry Angel delight
1x 11.5g sachet of hartleys Strawberry sugar free jelly.
6 tbsp of boiling water
White chocolate mousse layer (optional) you can just use whipped cream with vanilla essence and iceing sugar)
300ml of fresh cream whipped
65g of white chocolate melted
2 tbsp of icing sugar
100g of cream cheese
1 tsp of vanilla essence or pod
150ml carton Cream, whipped
I used 30g Swoon White chocolate sauce or you can use 50g of melted white chocolate.
Break up the biscuits in a plastic bag with a rolling pin or into a food processor until you have fine crumbs.
Melt the butter in the microwave on 30 second blasts. Pour the melted butter into the breadcrumb and mix well. Press into a 9 inch springform tin so you have a smooth layer. I pop it into the freezer to allow to chill while I make the topping.
Place the sachet of jelly into a small bowl or cup, add the boiled water and whisk until all the crystals are dissolved. Leave aside and allow to cool to room temperature.
Beat the 500ml of fresh cream until still quite loose in consistency. You want it to be airy and light. Leave to the side.
Put the cream cheese, milk, cooled jelly and angel delight sachet into a bowl and beat with a whisk or hand held electric whisk.
Finally, fold the whipped cream gently into the cream cheese mixture until there are no lumps of cream left. Do this carefully so not to over whip the cream and then pour it onto the biscuit base.
Cover with clingfilm and transfer to the fridge and allow to set, preferably over night for best results.
White chocolate mousse
To make the white chocolate mousse layer. You have two options here. The easiest being to whip the cream and add a couple of tbsp of iceing sugar and some vanilla essence or make the scrumptious white chocolate mousse layer. I make this the next morning after the cheesecake has set.
In a medium mixing bowl, whisk the fresh cream to a loose consistency. Set the bowl aside.
Gently melt the white chocolate in the microwave in 30 second blasts, stirring after each time until the chocolate has melted. This takes me usually three goes for 750 watt microwave. This needs to be left aside until completely cooled or it will set as soon as it hits the cream cheese and you will end up with hard chocolate pieces in the mousse.
Next whisk the cream cheese and the iceing sugar until light and fluffy.
Then beat in the white chocolate and vanilla essence until well combined and fold in the whipped cream gently.
Add to the top of the cheesecake and smooth over to create the mousse layer. Leave to set for at least 2 hours.
Remove the ring from around the sides of the cheesecake and decorate with freshly sliced strawberries.
If you like some whipped fresh cream can be piped around the edge of the cheesecake and drizzle over white chocolate sauce or melted white chocolate.