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FRUIT MOSAIC

Strawberry Mosaic Cheesecake

A whole mosaic of glossy strawberries over the creamiest square cheesecake — patisserie-level, and easier than it looks.

Ingredients

  • 200g digestive biscuits, crushed
  • 100g butter, melted
  • 500g cream cheese, room temp
  • 100g powdered sugar
  • 200g white chocolate, melted
  • 300ml heavy cream
  • 2 tsp powdered gelatin, bloomed in 3 tbsp cold water
  • 1 tsp vanilla extract
  • About 600g fresh strawberries, hulled and thinly sliced
  • 3 tbsp strawberry jam + 1 tbsp water (for the glaze)
  • Edible flowers, to decorate

How to make it

  1. Mix the crushed biscuits with melted butter, press into a 20cm square pan and chill 30 min.
  2. Beat the cream cheese, powdered sugar, melted white chocolate and vanilla until smooth.
  3. Melt the bloomed gelatin, stir through the filling, then whip the cream to soft peaks and fold in.
  4. Spread over the crust and chill at least 6 hours or overnight until set.
  5. Arrange the strawberry slices in neat overlapping rows until the whole top is tiled.
  6. Warm the jam with the water, brush over the strawberries as a glaze, scatter the edible flowers and chill 1 more hour. Cut and serve.
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