Melt the butter in the microwave on short bursts on in a small pan over a medium heat – Blitz the biscuits in a food processor to a small crumb, add the melted butter, and pulse a few times until it is combined well.
Tip into a 8″/20cm Deep Springform Tin and press down firmly – chill in the refrigerator whilst you do the rest!
Melt the Milk Chocolate in a small bowl in the microwave microwave on short bursts until fully melted – leave to cool slightly whilst doing the rest.
With an electric mixer (I used my KitchenAid) Whisk the Cream Cheese and Icing sugar until combined – pour in the liquid double cream and continue to Whip the Cream Cheese/Cream Mixture until it is starting to thicken a lot like a Mousse does (I use speed 6/10 on my KitchenAid).
Separate the mixture between three large bowls (try to be as even as possible, I weighed mine) and pour in the melted chocolate into one of them. Fold the mixture together until smooth, and then spread onto the cheesecake base.
In the Second Bowl, add in the Strawberry Jam and Pink Food Colouring and mix till combined and smooth. Spread on top of the Chocolate Layer.
In the final bowl, add in the Vanilla Extract and mix till combined. Add on top of the Strawberry Layer. Cover the cheesecake and chill in the fridge for at least 5-6 hours hours or preferably overnight to set fully.
Remove the cheesecake from the tin, and then decorate with some whipped cream (Whip the 150ml Double Cream with the 50g Icing Sugar) and pipe on, some triple chocolate curls, or grated chocolate and some Fresh Strawberries and ENJOY!
I used Milk Chocolate in my Cheesecake because its my favourite to use in a Cheesecake. If you find the coldness of the mixture seizes the chocolate and makes little chocolate lumps then it’ll still be fine to eat but it just doesn’t look as nice. However, you can add in more melted chocolate thats fresh from melting (So quite warm) and mix that through and it’ll smooth it out.
You can use Fresh Strawberries in the Strawberry layer like in my No-Bake Eton Mess Cheesecake, but as its not Strawberry Season yet, and strawberries can be unreliable in taste, Jam works just as well.
I always set my cheesecakes in the fridge overnight as its a more guaranteed set in the fridge, but you must also use full-fat ingredients otherwise it won’t work!
You can use gelatine to help it set if you wish, but for me you don’t need it if this cheesecake is made correctly, as seen in the pictures!
Amount Per Serving
Calories 495Calories from Fat 387
% Daily Value*
Saturated Fat 25g156%
Vitamin A 1425IU29%
Vitamin C 0.7mg1%
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.