Strawberry Sensation & White Chocolate Cheesecake

Delight in the perfect blend of fruity and creamy with our Strawberry Sensation & White Chocolate Cheesecake. Infused with Ahmad Tea’s Strawberry Sensation, this no-bake dessert layers a buttery biscuit base, a silky tea-infused cream cheese filling, and a sweet-tart strawberry coulis. Finished with a crunchy white chocolate crumb, it’s an elegant twist on a classic summer treat.

Strawberry Sensation & White Chocolate Cheesecake

Strawberry Sensation

Difficulty

Medium

Time to Make

2 hours +

Blend

Strawberry Sensation

FEATURED TEA

Strawberry Sensation

This blend captures the essence of summer with its refreshing sweetness and fragrant strawberry notes. Made with the finest black tea, Ahmad Tea’s Strawberry Sensation brings a vibrant fruitiness that pairs beautifully with seasonal ingredients.

Black Tea

INGREDIENTS

White Chocolate Crumb

  • 25g Corn starch
  • 80g Unsalted Butter
  • 80g Plain Flour
  • 80g Milk Powder
  • 6g Salt
  • 200g White Chocolate

 

Strawberry Cheesecake

  • 400g Full Fat Soft Cream Cheese
  • 300ml Double Cream
  • 80g Icing sugar
  • 4 x Strawberry tea bags
  • 175g Digestive biscuits
  • 80g Butter

 

Strawberry Coulis

  • 200g Strawberries
  • 30g Icing Sugar
  • 1 tsp Lemon Juice

 

Equipment– 20cm non stick tin , Electric Whisk, Hand Blender.

Method

  1. Infuse the Cream
    Pour the cream into a jug, add the tea bags, and refrigerate for about 2 hours to cold steep.

 

  1. Make the White Chocolate Crumb
    Mix all dry ingredients in a bowl. Add cubed cold butter and rub it in using your fingers until you achieve a fine, crumbly texture.
    Spread the crumb on a baking tray lined with greaseproof paper and bake at 120°C until mostly dry. Let it cool.

 

  1. Combine with Chocolate
    Melt white chocolate in a heatproof bowl over simmering water or microwave in short bursts.
    Mix the melted chocolate with the cooled crumb. Spread evenly on a lined tray and refrigerate until firm.

 

  1. Make the Biscuit Base
    Crush the biscuits in a zip-lock bag or food processor. Melt the butter, mix with the crushed biscuits, and press into a lined tin to form an even layer. Chill for at least 1 hour.

 

  1. Make the Filling
    Remove the cream from the fridge and gently squeeze the tea bags (the tea bags can split if not done carefully) to extract remaining cream. Whip the cream until stiff peaks form.
    In a separate bowl, beat the cream cheese and icing sugar until smooth. Gently fold in the whipped cream.
    Spoon onto the chilled base and spread evenly. Refrigerate.

 

  1. Make the Strawberry Coulis
    Wash, hull, and blend strawberries with icing sugar and lemon juice. Optional: strain the coulis for a smoother texture. Stir in diced strawberries for added texture and colour.

 

  1. Assemble
    Crush the chilled chocolate crumb into coarse bits. Scatter around the edge of the cheesecake, leaving the centre clear. Pour the coulis into the centre.

Slice, serve, and enjoy!

EB Cream Tea