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A strawberry & vanilla cheesecake with a digestive biscuit base and wall decorated with white chocolate chards and fressh strawberries

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!

Joe Moruzzi Rachel Kettlewell Fearn and Rosie Pleesecakes cheesecake jam

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


A strawberry & vanilla cheesecake with a digestive biscuit base and wall decorated with white chocolate chards and fressh strawberries

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 🤤
Prep Time 1 hr
Defrost Time 8 hrs
Total Time 9 hrs
Course Dessert
Cuisine American
Servings 16


  • 8 Inch Spring Form Tin
  • Mixing Bowls
  • Spatulas
  • Palette Knife
  • Hand Whisk
  • Freezer


Biscuit Base

  • 500 g Digestive Biscuit
  • 270 g Salted Butter
  • 130 g White Choc Chips optional
  • 15 g Freeze Dried Strawberries optional

Cheesecake Filling

  • 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

Chocolate Shards

  • 200 g White Chocolate melted
  • 1 pinch Biscuit Crumb
  • 1 pinch Freeze Dried Raspberries
  • 1 pinch White Chocolate Drops

Jammy Ganache

  • 200 g White Chocolate
  • 100 g Double Cream
  • 2 tbsp Ferne & Rosie Jam


Cheesecake Base

  • 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.

Cheesecake Filling

  • 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

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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.