![Creamy Strawberry & Double Chocolate Cheesecake](https://lilyobriens.ie/media/magefan_blog/Cheesecake_Cut_SQ.jpg)
Ingredients
For the base
- 200g Digestive Biscuits
- 50g Lily O’Brien’s 70% Dark Belgian Chocolate, roughly chopped (1 110g share bag will be enough for the base and the decoration)
- 80g Unsalted Butter
For the filling
- 120g white chocolate, roughly chopped
- 400g strawberries, trimmed, plus extra to decorate
- 300g cream cheese
- 1.5 tsp vanilla extract
- Zest of half an unwaxed lemon
- 3 tbsp runny honey
- 200ml double cream
For the decoration
- 150g strawberries
- 50g Lily O’Brien’s 70% Dark Belgian Chocolate, melted
![](https://lilyobriens.ie/media/wysiwyg/Cheesecake_Slice_SQ.jpg)
![](https://lilyobriens.ie/media/wysiwyg/Cheesecake_Slice_SQ.jpg)
Method
- Use a pastry brush to coat the inside of a 20cm springform cake tin with vegetable oil and then line the bottom with a circle of baking paper.
- Place the digestive biscuits into a freezer bag and seal closed, making sure to squeeze all of the air from the bag. Using a rolling pin crush the biscuits until they form a sand-like crumb. If you don’t have a freezer bag to hand, then the same result can be achieved by placing the biscuits into a large bowl and crushing the biscuits with the end of the rolling pin, this will just take a little longer.
- Place the 50g of dark chocolate and the butter into a large pan and melt gently on a low heat, stirring until everything has melted together. Remove from the heat and add your crushed biscuits to the pan, stirring throughly until the crumbs are evenly covered.
- Press the crumb mixture into the bottom of the tin with the back of a spoon to form an even layer, then chill in the fridge while you make the filling.
- Remove the leaves from any strawberries and cut around 150g of them in half vertically then place pointing upwards around the edge of the tin - the vegetable oil should help these to stick to the edges a little. If you have any strawberries left over you can add these to the next step.
- Chop the remaining 250g of strawberries into smaller pieces, these will go into the cheesecake mixture.
- Melt the white chocolate in a microwave in 30 second increments, stirring in between until melted.
- Whisk together the cream in a stand mixeuntil it forms soft peaks.
- Place the cream cheese, lemon zest, honey and vanilla extract into a separate large bowl and beat thoroughly. Fold in the melted chocolate and then the whipped cream until everything is fully incorporated.
- Spoon the mixture carefully into the tin making sure not to disturb the cut strawberries, the level out evenly with the back of a spoon.
- Cover and chill in a fridge overnight to allow the cheesecake to firm up.
- Once firm and ready to serve, remove from the tin and place onto a plate or board, then cut the strawberries to decorate the top of the cheesecake.
- Melt the 50g Lily O’Brien’s Dark Belgian Chocolate for the decoration in a microwave in 30 second increments, stirring in between until just melted, then drizzle over the top of the strawberries and cheesecake.
Find more delicious chocolate recipes here