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or continue shopping if you're happy. Accept & closeWhip up a true crowd pleaser with this berry tasty recipe.
Foodie influencer Emy has a following of loyal subjects on social media, and now she’s rolling out the red carpet with a recipe fit for a king. With her trusty KitchenAid Stand Mixer, she’s created a decadent dessert that’ll be the crowning glory to any dinner party. You are cordially invited to make a bit of a mess…
For the base:
For the filling
For the topping:
Kenwood kMix KMX754BK Stand Mixer with 5 Litre Bowl - Black
Bosch Series 6 MUMS6ZM00G Stand Mixer with 5.5 Litre Bowl - Black
Smeg 50's Retro SMF03BLUK Stand Mixer with 4.8 Litre Bowl - Black
KitchenAid Artisan 5KSM125BOB Stand Mixer with 4.8 Litre Bowl - Black
Bosch Styline MFQ4020GB Hand Mixer with 2 Accessories - White / Black
Kenwood Chef KVC3100W Stand Mixer with 4.6 Litre Bowl - White
KitchenAid Artisan 5KSM175PSBAC Stand Mixer with 4.8 Litre Bowl - Almond Cream
KitchenAid Artisan 5KSM125BAC Stand Mixer - Almond Cream
KitchenAid 5KHM9212BAC Hand Mixer with 3 Accessories - Almond Cream
Bosch Series 2 MUMS2EW00G Stand Mixer with 3.80 Litre Bowl - White
Crush the biscuits into a fine crumb – using a sandwich bag and rolling pin helps contain the crumb (and mess!). Melt the butter using short bursts in a microwave and combine with the crumbed biscuits.
Using a 20cm, loose bottomed cake tin, press the butter and biscuit mix into the base of the tin to form the bottom of the cheesecake. Pop into the fridge whilst you make the filling.
Add the icing sugar, cream cheese and mascarpone to the mixer. Using the whisk attachment, whip everything together on a low speed (you may wish to cover the mixer with a tea towel to avoid the icing sugar from going everywhere). Once combined, slowly pour in the cream, vanilla and melted white chocolate. Continue to whip on slow until everything comes together – avoid over mixing.
Gently fold in the chopped strawberries then add the filling mix to the chilled cheesecake base.
Smooth over the cheesecake mix to create a flat top to the cheesecake. Chill in the fridge for 5 hours, or ideally overnight.
Once the cheesecake has set, decorate the top with the meringue and fresh strawberries. Slice and enjoy.
Emy is a recipe developer and content creator from Devon and the face behind the @real.foodie instagram account. With a 'balanced not boring' approach to food, Emy enjoys creating a range of accessible savoury and sweet recipes for her followers to enjoy. Inspired by the mood of the moment, Emy often just follows her intuition to pull flavours and ingredients together into vibrant and tasty dishes.
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