200g/7 ounces fresh strawberries
3 tablespoons strawberry jam
75g/2 1/2 to 3 ounces caster sugar (superfine sugar or granulated sugar)
4 tablespoons double cream (heavy cream)
10 finely crushed ginger nut biscuits (or gingersnaps)
50 ml/1 1/2 to 2 ounces butter, melted
75g/2 to 3 ounces cream cheese, softened
250g/8 ounces white chocolate chips
Icing sugar (confectioners' sugar)
Preheat oven to 160 degrees C/325 degrees F/Gas Mark 3. Grease 4 individual deep, loose bottomed tart tins.
Mix together the crushed biscuits and melted butter and spoon into the bottom of each tin.
Place the chocolate chips in a heatproof bowl. Set over a pan of simmering water, making sure the base of the bowl does not touch the water and stir occasionally until the chocolate has melted.
Place the cream cheese, cream and caster sugar in a bowl and beat until smooth. Beat in the egg and then the melted chocolate. Spoon mixture, leveling tops with rubber spatula or knife, into each individual tin. Bake cheesecakes in preheated oven for 25-30 minutes or until set and lightly browned on top. Remove from oven and allow to cool. When cooled completely, chill for 1-2 hours.
When ready to serve, mix together the strawberries and jam. Carefully remove the cheesecakes from the tins and place on serving plates. Spoon strawberry mixture over top of each cheesecake and dust with icing sugar. Serve immediately.
Makes 4 servings.
Source: Lilos Cook Book
Submitted By: Lisa
Date: June 27, 2006