RecipesDesserts And Puddings

Strawberry, white chocolate & tonka bean cheesecake recipe

A smooth, indulgent cheesecake flavoured with tonka bean and vanilla and topped with seasonal fruits.

Strawberry, white chocolate & tonka bean cheesecake recipe
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Ingredients

For the recipe:
  • 225g digestive biscuits
  • 30g walnuts (or nuts of choice)
  • 100g butter, melted
  • 1 tsp ground cinnamon
  • 300ml double cream
  • 330g full fat cream cheese
  • 300g white chocolate
  • 1 tsp vanilla extract
  • 2 tsp tonka bean, finely grated (plus extra for serving)
  • 250g strawberries, sliced
  • 1 tbsp icing sugar

A smooth, indulgent cheesecake flavoured with tonka bean and vanilla and topped with seasonal fruits.

Recipe created by Finding Thyme

Method

01
Line an 18cm-20cm springform tin with greaseproof paper.
02
Whizz the nuts and biscuits in a food processor into crumbs. Add the melted butter and combine. Press into the base of the tin and chill for 1-2 hours until firm.
03
Remove the cream and cream cheese from the fridge so that they start to come up to room temperature.
04
Melt the white chocolate very gently in either the microwave or in a glass bowl over a pan of simmering water. Leave to cool slightly.
05
Place the cream cheese, double cream and vanilla extract in a bowl and whisk together. Stir in the grated tonka bean.
06
Carefully stir in the melted white chocolate until fully combined and smooth.
07
Pour over the biscuit base and chill for at least 4 hours or overnight.
08
Half an hour before serving, mix the sliced strawberries in a bowl with the icing sugar to macerate.
09
When ready to serve, remove the cheesecake from the tin and arrange the strawberries on top of the cheesecake. Top with any sweet strawberry juice and a fine grating of tonka bean and serve in slices.