- 12 white chocolate chip cookies
- 2/3 stick butter, melted
- 1 1/2 cups firm strawberry jam, divided in 2
- 1 teaspoon agar agar powder, divided in 2
- 12 ounces white chocolate
- 12.5 ounces cream cheese
- 1 1/2 cups heavy cream
- 14 to 16 small strawberries
- 9 white chocolate chip cookies
- 1/2 stick butter, melted
- Line the bottom of a 9-inch springform pan.
- Blitz the first batch of chocolate chip cookies to a fine crumb then pour in the melted butter and process until just mixed. Tip the mixture into the pan, and spread it around firmly to create a smooth base.
- Put half the jam into a small saucepan with 4 tablespoons water. Add 1/2 teaspoon of agar agar powder and cook for 5 minutes, stirring it constantly as it thickens. Spoon the jam onto the base and spread it around evenly, then chill while you make the filling.
- Melt the white chocolate in a glass bowl set over just simmering water. Take care not to let the bowl touch the water. Once the chocolate has melted, give it a stir and leave to cool to almost room temperature.
- In a large mixing bowl, whisk the heavy cream to soft peaks. In another bowl, whip the cream cheese until soft. Add the cooled, melted chocolate to the cream cheese and whisk to combine. Fold the cream into the cream cheese mixture, large spoonfuls at a time. Once combined, pour it into the prepared pan and smooth it over. Pat dry the hulled strawberries, if needed, and push them into the cheesecake filling so they’re fully submerged, avoiding the middle third of the cake as it will make it hard to slice. Smooth the filling over the top of the strawberries. Put the cheesecake into the fridge for 4 hours, or overnight.
- Once the cheesecake has set fully, gently warm the remaining jam and add in the remaining agar agar powder. Stir while it thickens, for about 5 minutes, then take it off the heat and let it start to cool but take care that it doesn’t start to set. Spoon the jam on top of the cheesecake and spread it around evenly. Blitz the remaining cookies in a food processor and add the melted butter. Scatter the mixture across the top of the cheesecake and use a spoon to spread it around. Leave to chill for another hour in the fridge, then run a warm knife around the edge of the cheesecake to release it from the pan. Carefully transfer it to a serving plate, then cut into slices to serve.