White Chocolate Mousse Cake with Dutch Strawberries

White Chocolate Mousse Cake with Dutch Strawberries


No oven required! Just a sleepover in the fridge!



Shopping List:
175 gr digestive biscuits
75 gr melted butter
400 gr white chocolate
400 ge strawberries (atalanta's)
300 gr  mascarpone or another full-fat soft cheese
200 ml double cream


Crush the biscuits in a bag or plastic bag with your rolling pin and add them to the melted butter.
Mix well and put this mixture into a 20cm lined loose-bottomed or springform tin. Smooth all with the bottom of your spoon and put it in your fridge for 30 minutes.

Melt 375 gr of the white chocolate either in your microwave or au bain Marie and let it cool slightly.

Get 6 even-looking strawberries and put them away for the next day. (not to be eaten).
Put the rest of the strawberries in your food processor and blitz them until they are smooth. Add them to your bowl that holds the soft cheese and the cream. Beat this either by hand or your handheld mixer until the mixture is thick, after which you add the melted chocolate. Stir well.

Pour this mixture on top of your biscuit case and smooth over the top. Place this in the fridge and let it chill and firm up overnight.

The next day you halve the strawberries and place them on top of the cheesecake, after you have removed (slid off) the bottom of the tin. Melt the remaining 25 gr of chocolate and drizzle over the top. Keep chilled until ready to serve.



                                                               "Enjoy"