Talk About Cheesecake

Musings, meanderings and meditation for my mind.

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White chocolate and Strawberry Cheesecake

You may recognise this cheesecake – it’s the one pictured on my header and it’s truly delicious – definitely currently leading the taste test! I’ve been asked to post the recipe, so here it is.

STARS (out of 5)

Difficulty – ***

Time – ***

Taste – *****

This particular cheesecake is taken from the BBC’s Saturday Kitchen.

It’s marked down slightly on difficulty because although putting the ingredients together is straightforward, cooking it thoroughly make take some practice. The quantities given make a pretty humungous cheesecake which, when following the cooking times, meant that this was firm round the outside but still runny in the centre. Which, I should be clear, did not affect the taste AT ALL (I actually quite liked the contrast, almost like a cheesecake sauce on the cheesecake itself) but did make for problems serving and a really messy presentation.

The 2nd time I made it I reduced the quantities and cooked slightly longer on a lower heat so the insides had time to cook through too.

Timewise, the cheesecake itself is a cinch but the coulis takes ages. But maybe that’s just me – I hate pressing fruit through a sieve!


  • Chop the chocolate chunks into very small, chip size pieces as these don’t melt so you come across large lumps of chocolate as you eat.
  • If the top browns before the inside is cooked, cover with some silver foil so that it stops colouring but carries on cooking.
  • I added a lot more sugar to the strawberry coulis. Although it remained tart it accompanied the cheesecake beautifully. Don’t worry if you haven’t got a lot – a little goes a long way.
  • Use a ready made sponge base.



For the cheesecake
  • 23cm/9in ready-made sponge base
  • 200g/7oz caster sugar
  • 1 lemon, zest and juice only
  • 4 tbsp cornflour
  • 850g/1lb 14oz full-fat cream cheese
  • 3 free-range eggs
  • 1 vanilla pod seeds scraped out (I used a teaspoon of Vanilla Essence)
  • 375ml/13fl oz double cream
  • 250g/9oz strawberries, cut into quarters
  • 150g/5oz white chocolate roughly chopped
For the strawberry sauce
  • 250g/9oz strawberries
  • 1 lemon, juice only
  • 2 tbsp icing sugar, or to taste
To serve
  • 100g/3½oz strawberries

Preparation method

  1. For the cheesecake, preheat the oven to 180C/350F/Gas 4.
  2. Place the sponge base into the bottom of a 23cm/9in springform, loose-based cake tin.
  3. Place the sugar, lemon juice and zest and cornflour into a bowl and whisk together.
  4. Add the cream cheese and beat well. Crack in the eggs, one at a time, beating well between each addition. Add the vanilla seeds and mix well, then pour in the double cream and whisk until the mixture is smooth. Fold in the strawberries and white chocolate.
  5. Pour the mixture into the cake tin and give the tin a light shake to evenly distribute the mixture.
  6. Wrap the cake tin in a sheet of foil to make it waterproof, then place it into a roasting tin filled to a depth of about 0.5cm/¼in with water. Transfer to the oven and bake for 50 minutes, or until the top is lightly golden-brown and the cheesecake is just set. Remove from the oven and leave to cool in the tin, then keep in the fridge until ready to serve.
  7. For the strawberry sauce, heat a frying pan until hot and place 250g/8oz of the strawberries into the pan. Stir-fry for one minute.
  8. Stir in the lemon juice and icing sugar, to taste.
  9. Pour the mixture into a blender and blend until smooth, then pass through a sieve, pressing with the back of a spoon, to remove all the seeds.
  10. To serve, remove the cheesecake from the fridge, remove from the tin and place a slice onto a serving plate. Top with the sauce and some strawberries.
Wrap the cake tin in a sheet of foil to make it waterproof, then place it into a roasting tin filled to a depth of about 0.5cm/¼in with water.
Wrap the cake tin in a sheet of foil to make it waterproof, then place it into a roasting tin filled to a depth of about 0.5cm/¼in with water.
The finished cheesecake, browned on the top.
The finished cheesecake, browned on the top.
The first slice with a dash of strawberry coulis.
The first slice with a dash of strawberry coulis.






The most unpopular colour is the most tasty

Ask someone what their favourite colour is and you will invariably hear of deep sexy red or fresh natural green. Maybe  a refreshing cool blue or a pretty young pink!

Very few people tell you they like the colour brown. It’s not a choice for most people’s living room or a seductive mood swinging choice for a bedroom. Brown is the colour of earth. It’s reliable, sturdy. It promotes feelings of security, wholesomeness and order.

Brown is not fun or vibrant. We don’t buy bland brown decorations for Christmas. Very few people choose a brown car. Watch a young child learn their colours and they focus on bright primary colours first.

So I ask you – what is one of the warmest, friendliest, tastiest colours there is? Did you say brown? I bet you didn’t.  

And you are so wrong! 


Rich, deep brown is the colour of dark, smooth chocolate, firm in the hand and flowing like a thick blanket down the throat.

Warm, earthy brown is the colour of hot chocolate, smothered in twirling white cream and dotted with marshmallows, comforting on a snowy day in front of a roaring log fire.

Light, golden brown is the colour of freshly baked cake, crisp on the outside, light and moist in the middle.

Fresh baked bread










And don’t forget the various middling shades.

The crunchy brown of a farmhouse loaf, warm from the oven and smeared in butter.

Divine sausages, browned in the oven and served with mash and onion gravy.

Succulent steak, panfried in sea salt and pepper.

Tender roast beef, with yorkshire puddings and lashings of horseradish sauce.

My personal favourite, a crunchy biscuit base rising to a dense chocolate cheesecake.


Now you are thinking in the right direction, what’s your favourite brown?

Wedding cake

Rich dark and succulent, my chocolate wedding cheesecake













Written for the DPchallenge – and now I am so hungry, I may just have to go and search my kitchen cupboards to see what other browns I can find. All in the name of research, of course.