Food with JP passion - Decadent dessert of cheesecake

By JP Kennedy

John Paul kennedy is a self-taught cook and an avid fan of collecting cookery books with a passion for good old-fashioned home cooking. his passion for proper family cooking stems from his TWO Grandmothers, who were both excellent cooks, one of whom was a trained chef. JP promises to bring us plenty of family-inspired recipes and tasty treats while showing us how to get the basics right

Decadent Strawberry Swirl & White Chocolate No Bake Cheesecake – I road-tested this recipe only in the past week and served it to my family for dessert after the Sunday roast.

The verdict from all gathered around my table said it all, I simply had to share this recipe. Rich, creamy and decadent, this dessert is a real show-stopping treat and great for serving at dinner parties or family gatherings.

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It can be made a day or two ahead and left in the fridge to set. This is not a gelatinous wobbly cheesecake. It is rich and smooth with a thin crumbly biscuit base and a delicious sweet strawberry swirl topping that, from the first mouthful, I promise will leave you salivating and wanting more.

If you prefer you can of course substitute the strawberries with raspberries!

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Ingredients:

170g good quality white chocolate
120ml double cream
3 packets of full-fat cream
cheese, about 540g
180g icing sugar
1 teaspoon vanilla extract
180g chopped strawberries quartered

Cheesecake base:
12 digestive biscuits
75g melted butter
100g pine nuts
Strawberry Swirl Topping
100g Caster sugar
2 tablespoons water
1 tablespoon cornflour
300g chopped strawberries

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Method:

1. To make the base blitz all the ingredients in a food processor and line the base of a 20cm spring-form tin with the biscuit mixture, pressing using the back of a wooden spoon to ensure it’s evenly spread and compact. Then place in the fridge.

2. Then make the strawberry swirl topping. Place all the ingredients in a pot and, on a medium heat, cook down until you have a jam-like consistency. Pop into a bowl and place into the fridge to cool.

3. Melt the white chocolate and double cream together over a low heat until combined and nice and glossy.

4. In a large bowl add the cream cheese, icing sugar and vanilla extract and mix well together. Then pour into the melted chocolate and cream and combine until you have a nice smooth consistency

5. Remove the base from the fridge and in a circular pattern line it with the chopped strawberries and pour on the chocolate/cream mixture and smooth out with a spatula

6. Place blobs of the strawberry swirl mixture on top and using a toothpick gently run through each blob to create a swirl affect – then place immediately into the fridge to set for 5 hours or overnight if you have the time.

This is a very adaptable recipe; you can use raspberries, blueberries or strawberries, whatever you prefer, but for me it has to be strawberries as they give a delicious sweet contrast to the rich creamy filling.

It’s the perfect no-bake dessert for showing off all kinds of berries. It’s so smooth and creamy and you never have to turn on your oven. If you are stuck for time you can skip the swirl topping and use your favourite jam!

This is a real stunning show-stopping dessert that’s insane, delicious and indulgent. You have to give this one a try and enjoy!

Contact JP On:

Twitter: @JPKCooking
Email: This email address is being protected from spambots. You need JavaScript enabled to view it.
Instagram: jpkennedy.kennedy

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