strawberry and white chocolate mousse cake

• 175g digestive biscuits
• 75g /2½ oz butter , melted
• 400g white chocolate
• 400g strawberries
• 300g tub full-fat soft cheese
• 200ml double cream

1. Crush the biscuits with a rolling pin to fine crumbs, add the melted butter and mix well. Tip the mix into a 20cm lined, loose-bottomed cake tin, smooth with the back of a spoon and put in the fridge for 30 mins.
2. Melt 375g of the chocolate in a microwave or glass bowl set over a pan of simmering water, then allow to cool slightly.
3. Take out 6 nice-looking strawberries and set aside. Blitz the remaining strawberries in a food processor until smooth, then add them to a bowl with the soft cheese and cream. Beat until really smooth and thick, then stir in the melted white chocolate. Pour on top of the biscuit base and smooth the top. Place in the fridge and chill overnight.
4. Halve the reserved strawberries and place on top of the cheesecake. Melt the remaining 25g chocolate and drizzle over the top, then keep chilled until ready to serve.

caramel cheese cake

200g rich tea biscuits
150g butter
250g cream cheese at room temp
3 tsp cornflour
1 egg
can of Nestle caramel


melt butter, crush biscuits. press into and up the sides of a tart dish, place in fridge for 15 mins

mix cheese, egg, cornflour, caramel together. pour over prepared base, cook in oven at 160/gas mark 3 for 25 mins till just set.

remove from oven allow too cool, then place in fridge too chill.

malt chocolate cheesecake

200g/7oz malted milk biscuits, crushed to crumbs.
100g/4oz salted butter, melted
5 tbsp caster sugar
2x 300g tubs full fat philadelphia
300ml pot double cream.
300g/11oz white chocolate melted.
200g bar milk chocolate melted
2 tbsp malt or horlicks.


line base and sides of 22-23cm loose bottom round tin with baking paper, mix the biscuits, melted butter, and 2 tbsp sugar, then press into tin. chill while making the filling.

divide cream cheese and cream evenly between 2 bowls. add the white choclate too one, and the milk chocolate, malt, and sugar to the other. beat each with electric whisk untill smooth.

spread the milk chocolate mixture over the biscuit base evenly. then the white chocolate over the top. and chill for min 5 hours till firm.