Strawberry and White Chocolate Cheesecake
My Dad, William Craig had the biggest sweet tooth out. When maintaining his weight was becoming a challenge this was the go to pudding – full of calories and fats, soft and gooey and he absolutely adored it!
Dad always took his time eating, always last to finish but tasting and enjoying every mouthful. And that sums up how he lived his life – he savoured every moment. Even as he neared the end of his life, he focused on living: enjoying time with family, keeping an eye on the family business (much to my brother’s annoyance!) and cutting his beloved grass.
A true gentleman in every sense, and quietly proud of us all (except when I reversed the car into the garage). He was always there if we needed him and we were there when he needed us.
So when you try this recipe, enjoy every mouthful with a smile on your face and add extra cream and ice cream to enjoy it like Dad did.
Caroline Sime, Building on the Best Project Manager, Scottish Partnership for Palliative Care.
Half packet of digestive biscuits
Half block of butter
1x 250g tub of full fat soft cheese
300ml double cream
Dessert spoon of lemon juice
Dessert spoon of caster sugar
150g bar white chocolate (cooking)
Half tsp of black pepper
Tub of strawberries (not too big in size)
Equipment
8” loose bottom tin (lightly greased)
If you don’t have a loose bottom tin, line an ordinary 8” tin with greaseproof paper or tin foil.
Melt butter slowly in a pot
Crush digestive biscuits then add them to the butter and mix well
Press well into the tin and chill while you are preparing the other ingredients
Beat the soft cheese lightly
Whisk the cream and sugar together until at the soft peak stage
Melt the chocolate and add it to the soft cheese then mix well
Add the lemon juice and black pepper and mix well
Add the cream and mix lightly
Halve the strawberries (leaving some whole for decoration) and lightly mix into the cream mixture
Place the mixture on top of the biscuits and chill