White Chocolate & Strawberry Cheesecake
12th February 2022
We wanted to create a strawberry and white chocolate cheesecake recipe and instantly knew the jam to use would be Fearne & Rosie, so we grabbed Rachel and put her in control of the recipe!
I met Rachel (founder of Fearne & Rosie) through social media, we’ve kept in contact and shared our business journeys which have had similar paths.
A fellow Dragons Denner, I was able to share my experience with Rachel and hopefully help prepare her for her time in the den. She went one step further than myself and accepted an offer!
Although, the deal never materialised the exposure grew her brand and now she is on a mission to bring her more fruit less sugar jams & spreads to as many families and households as she can.
Already stocked in Waitrose, Fearne & Rosie’s expansion won’t be slowing down anytime soon.
We’ve now created social media content bringing our two brands together to give you some incredible recipes you can try at home! Hope you like it…☺️
Or in the words of Rachel, “the recipes are berry nice” 🍓
In order to make your walled cheesecake, you will need some equipment! If you are missing anything dont worry, we’ve linked the products we recommend:
Hand Mixer: Amazon Link
Smeg Mixer: Amazon Link
Spring Form Tins: Amazon Link
Pallet knife: Amazon Link
Piping bags: Amazon Link
Knife: Amazon Link
Don’t forget our other recipes, we have lots to choose from which can all be found on our recipes page
Ferne & Rosie Strawberry Swirl Cheesecake
Nothing quite beats a fruity cheesecake and what better way to add that fruity kick than with Ferne & Rosie jam 🤤
8 Inch Spring Form Tin
- 500 g Digestive Biscuit
- 270 g Salted Butter
- 130 g White Choc Chips optional
- 15 g Freeze Dried Strawberries optional
- 1 kg Cream Cheese
- 129 g Double Cream
- 178 g Sugar
- 10 ml Vanilla Essence
- 5 g Vanilla Bean Paste
- 3 tbsp Ferne & Rosie Jam
- 200 g White Chocolate melted
- 1 pinch Biscuit Crumb
- 1 pinch Freeze Dried Raspberries
- 1 pinch White Chocolate Drops
- 200 g White Chocolate
- 100 g Double Cream
- 2 tbsp Ferne & Rosie Jam
Blitz the digestive into a fine crumb and melt the butter. Combine these in a large bowl and then fold in the white chocolate chips and freeze dried strawberries
Empty half of the crumb mixture into a tin and press down until level. Add the other half of the mixture to the edge of the tin using your hands to create a wall. Place in the freezer to set.
Add the cream cheese, double cream, sugar, vanilla essence and bean paste to a bowl and whisk until thick and creamy
Fold in the Ferne & Rosie jam until a natural swirl appears
Remove the base from the freezer and empty the cheesecake filling in, patting down and smoothing off with a palette knife. Place in the freezer for 6-8 hours or until set.
To create your chocolate shards, simply melt the chocolate and empty out onto some greaseproof paper. Spread until roughly 5mm thick and decorate with biscuit crumb, freeze dried raspberries and white chocolate chips. Place in the fridge until set and snap into shards
To create your Jammy Ganache simply heat the cream until boiling and combine with the white chocolate chips and Ferne & Rosie Jam
Decorate using your shards, fresh strawberries and any other confectionary. Place in the fridge for 6-8 hours or until fully defrosted