Thursday, 25 July 2013

White Chocolate + Strawberry Pie

The recipe for Nutella Cheesecake I posted recently seemed to catch the attention of quite large number of pinners and bloggers alike. I shouldn't be shocked... who wouldn't want to eat Nutella in a cheesecake form?!

The recipe I am writing about today could be described as the complete opposite and at the same time, go hand in hand with the Nutella Cheesecake. Although the chocolate used in each recipe are contrary, the indulgent creaminess and rich flavor of both are the same. So if you tried the Nutella Cheesecake, please do try this one too.  
A few things to note if you make this for yourself; I used both dessert cups and a large pie crust to house my filling, next time I will only use dessert cups. I found the mixture did not quite set as much as I would have liked in the pie crust, however in the dessert cups the consistency was perfect! This could of been because of the cut strawberries in the large pie as opposed to uncut strawberries in the dessert cups. If you would like to use the pie crust instead of the dessert cups, I would suggest cutting down the amount of cream to 1 cup or until you reach a consistency thick enough to be sliced.  

For the dessert cups, I dipped whole strawberries in dark chocolate and allowed to dry using a wire rack. For the large pie, I cut strawberries in half top with dark and white chocolate. I used a piping bag with the white chocolate as it was quite thick and difficult to get a thin line.

For the large pie I used a ready made digestive crust and for the cups, I crushed tea biscuits and mixed them with the leftover dark chocolate that was used for the decoration. I have included a graham cracker crust in the below recipe.

  • Crust:
  • 1 1/2 cup of crushed graham crackers
  • 5 tbsp butter or margarine, melted
  • pinch of salt
  • Filling:
  • 350g cream cheese, softened
  • 2 cups icing sugar
  • 1/2 cup white chocolate chips
  • 1 1/2 tbsp orange juice
  • 2 cups whipped cream - sweetened with 1 tbsp sugar and dash of vanilla
  • 450g packet of fresh strawberries -sliced for pie or left whole for cups
  • White and dark chocolate for decorating.

  1. Combine crushed crackers with butter and salt. Press buttery crumbs into a pie dish to create base. Chill  until firm.
  2. Melt white chocolate chips in a bowl over boiling water, ensuring the water does not reach the base of the bowl. Stir until chocolate is melted. Set aside to cool slightly. 
  3. Using a stand mixture or large mixing bowl, beat cream cheese until smooth. Slowly add the icing sugar until well combined. 
  4. Add the melted chocolate, cream and orange juice, folding to combine.
  5. If using large pie crust, pour filling into crust and chill for at least 1 hour. If using cups, add first layer of crushed biscuits then add the cheesecake filling. 
  6. Prepare the strawberries (to your liking, I used small whole strawberries and halved large strawberries for my mini pots and I used slice large strawberries for the large pie crust).
  7. Melt remaining chocolate to decorate. 
  8. Chill until your ready to serve. 
Hope you all enjoy this delectable dessert!