Strawberry White Chocolate Mousse Cake

Ingredients:

• Digestive biscuits 175 gm
• Butter melted 75 gm
• White chocolate 400 gm
• Strawberries 400 gm
• Cream cheese 300 gm
• Cream 200 ml
  

Method:

1. Crush biscuits with rolling pin or in food processor to fine crumbs.
2. Add butter and mix well.
3. Tip into 20 cm lined loose bottom cake tin and put in fridge for 30 minutes.
4. Melt 375 gm chocolate in microwave or glass bowl set over pan of simmering water and then allow to cool slightly.
5. Take out 6 strawberries and set aside for garnish.
6. Blitz remaining strawberries in food processor until smooth.
7. Then add them into bowl with soft cream cheese and cream.
8. Beat until smooth and thick and then stir in melted chocolate.
9. Pour on top of biscuit base and smooth the top.
10. Place in fridge and chill overnight.
11. Halve reserved strawberries and place on top of cheesecake.
12. Melt remaining 25 gm chocolate and drizzle on top.
13. Keep chilled until read to serve.