Summer Decadence: White Chocolate Cheese-Cake topped with Balsamic Roast Strawberries.

Strawbery and white-chcolate cheese cake

White Chocolate Cheese Cake with Balsamic Roasted Strawberries.


As tasted at Tray Bakes, Penrith, demonstration afternoon. Thank you everyone for your time and enthusiasm, we had a wonderful afternoon.  Please enjoy this recipe at home.

If anyone couldn’t make the event but would like to donate to Hospice at Home Carlisle and North Lakeland please follow the link  – donation page – .

Click here If you would like to purchase a signed copy of At Home in Cumbria


Serves 8-10

You will need to pre-prepare 1 quantity of balsamic baked strawberries.

Cheese-cake base:

4 Traybakes Honey Combe Crunch slices

50g Sanders 60% dark chocolate calletes

50g butter

Alternative base:

1x260g pack milk chocolate digestive biscuits

1x 93g pack Maltesers

75g butter


200g Saunders White Chocolate Callets

250g cream cheese

300ml double cream

1 teaspoon framboise or vanilla extract

3 tablespoons syrup from the baked strawberries

To decorate:

1 quantity Balsamic Baked Strawberries (p139 of At Home in Cumbria)

½ teaspoon arrowroot per 100ml balsamic strawberry syrup

50g Saunders White Chocolate Callets


Base-line an 18cm high sided loose based tin, or fully line with 1-2 swathes of cling film


Melt the Callets and the butter in a bowl placed over a pan of simmering water, stir from time to time. Alternatively melt in the microwave with 30 second bursts on a medium heat. Stir to mix.

Break the Traybakes Honey Combe Crunch Slices into small pieces and whizz in the bowl of a food processor to form crumbs. Pour over the melted butter and chocolate and pulse to mix. Spread the biscuit into the lined tin, pressing down well and evenly. Chill for an hour or so to set.

Alternative base:Put the biscuits into a food processor and blitz to roughly crumb. Add the Maltesers, pulsing the motor until they are broken into large pieces. Pour in the melted butter and pulse to combine. Spread the biscuit into the lined tin. Pressing down well and evenly. Chill while you prepare the cheesecake.


Melt the chocolate callets in a bowl placed over a pan of simmering water. Once melted remove the bowl from the heat and allow the chocolate to cool slightly.

Put the cream cheese into a large mixing bowl and whisk briefly to soften. Add the double cream and whisk until it begins to thicken slightly and increase in volume.

Add the vanilla extract and three tablespoons of balsamic strawberry syrup. Pour in the cooled melted chocolate and then whisk until the filling forms soft peaks.

Spoon white chocolate cream over the set base, tapping the tin sharply on the work surface a couple of times to even and settle. Smooth the top and chill in the fridge for a minimum of 5-6 hours, or overnight.

Strawberry glaze:

Strain the juice from the balsamic baked strawberries into a measuring jug. For every 100ml you will need ½ teaspoon arrowroot mixed with 1 tablespoon of water.

Pour the juice into a small pan and stir in the arrowroot paste. Over a medium heat stir as the syrup thickens and come to the boil. Once boiling remove from the heat, pour the glaze into a small bowl, cover and cool completely.

Melt the final 100g white chocolate callets in a bowl set over simmering water.

Remove the set cheese cake from the tin to a serving dish. Pour half of the glaze over the cheese cake. Arrange the balsamic strawberries over the top and glaze each with the remaining syrup. Using a teaspoon run the melted white chocolate in a crisscross pattern overtop. Refrigerate until required.


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