- 250g (9oz) Amaretti biscuits
- 100g (4oz) lightly salted butter, melted
- 100ml (4fl oz) double cream
- 200g (7oz) white chocolate, chopped into very small pieces
- 300g (10oz) cream cheese
- 250g (9oz) mascarpone
- ¼tsp vanilla bean paste
- 400g (14oz) strawberries, halved
- icing sugar, to taste
- 1tsp lemon juice
Double-line a 24cm (9½in) springform cake tin with clingfilm. Whizz the Amaretti biscuits in a food processor and pour in the butter until you have well-coated fine crumbs. Press the crumbs into the base of the cake tin. Chill.
Meanwhile, place the cream over a double boiler and heat until it begins to steam. Tip in the chocolate, turn the heat off and leave until melted. Stir to incorporate the cream.
Whisk the cream cheese, mascarpone, vanilla and chocolate together for about 30 seconds until you have a smooth, shiny mixture. Spoon this on to the biscuit base.
Chill for at least two hours. Purée a handful of the strawberries, sieve and stir through the icing sugar and lemon juice to taste. When the cheesecake is ready to be served, remove from the tin and peel off the clingfilm carefully. Transfer to a serving plate, pile the strawberries up in the centre with and dust with icing sugar, and serve with the sauce on the side.