Strawberry and white chocolate mousse cake (no bake)

A lovely strawberry and white chocolate mousse in cake form. Made in the freezer, with no baking. With a spicy cookie crust similar to cheesecakes. Decorated with strawberries and some extra melted white chocolate. Perfect for when you want to have a pretty cake available but have no time for cooking. Ideal in summer afternoons, since it's something like ice-cream and cheesecake combined :)
Recipe source: BBC's Good Food.

P.S: I'm submitting this to this month's Sweet Romania challenge (for its strawberry-themed section) :).

Last year: Carrot and feta rosti (fritters) with raita (Indian-style).
Two years ago: Lemon panacota with orange caramel and vanilla panacota with strawberries (Italian), Pasta Primavera (Italian-American) and Lemon balm cream trout with baked asparagus.




Ingredients (for a 20 cm spring-form pan):

• 175 g digestive biscuits (I used rye biscuits)
• 75 g melted butter
• 400 g white chocolate
• 400 g fresh strawberries
• 300 g full-fat soft cream cheese
• 200 ml double cream or creme fraiche (a thick cream of over 30% fat)

Get the biscuits and the butter. I used rye biscuits with gingerbread spicing, but if you can only find simple add 1/4 teaspoon each of cinnamon, cardamom and ground cloves to the biscuits.

Grind the biscuits in a mixer/blender/food-processor. Melt the butter and mix it with the biscuit crumbs. Press the mass on the bottom of the cake tin:

Reserve four-six better looking strawberries for decorating. Put the rest in a kitchen robot:

Puree them until smooth:

Transfer the strawberry puree to a bowl. Add the cream cheese and the cream and beat together until smooth. Melt 375 g of the chocolate (in the microwave or in a bain-marie):

Add the melted chocolate (after it cools slightly) to the rest of the strawberry mass and mix well. Pour the whole thing in the cake tin, on top of the biscuit layer:

Place in the freezer for at least 4 hours (or even better, overnight). Take out when ready to serve:

Cut the reserved strawberries in half and decorate the cake with them. Melt the remaining 25 g of chocolate and drizzle it over the cake:

It's done. Remove the springform ring and dig in! :)