Strawberry Couscous Cheesecake
This strawberry couscous cheesecake is a no-bake cheesecake with a combination of strawberries, white chocolate, couscous and cream cheese filling on a biscuit base – it is just sublime.
It’s a winner! Delicious, easy to make and a great dessert for the strawberry season when family or friends are coming around to visit.
If you decide to give this a try, let me know! Leave a comment and rate it – it’s really helpful to me and the other readers. And don’t forget to take a picture and tag me @thegourmetlarder and #thegourmetlarder on Instagram! I love seeing what you come up with. 🙂
- Ease: easy.
- Great for: treat, lunch/dinner dessert, celebrations.
- Taste: a creamy white chocolate cream cheese filling, topped with fresh summer strawberries.
- Texture: a crisp base with a cheesecake cream studded with couscous pearls and topped with juicy strawberries.
WHAT LARDER INGREDIENTS WILL I NEED FOR THIS RECIPE?
For this cheesecake recipe all you need are these ingredients:
- Plain biscuits or digestives
- Unsalted butter
- White chocolate
- Double or heavy cream
- Cream cheese
- Vanilla extract, sugar or paste
- Caster or granulated sugar
- Fresh strawberries
I highly recommend adding a good pinch of salt to your cakes. It would seem counter productive, but it’s not. Salt helps balance out the sweetness and richness. It also elevates the other ingredients, bringing out the best characteristics of any recipe. In a seemingly absurd or contradictory way, salt intensifies the mouth’s ability to taste sweetness. It is the sodium that sends signals to move glucose into the sweet taste receptor cells in our tongue, triggering the cells to register sweetness. The result is that salt not only alerts our ‘salt sensitivity’, but also our ‘sweet sensitive’ taste buds.
WHAT VARIATIONS AND SUBSTITUTIONS CAN I MAKE?
Strawberries: If you don’t want to use so many strawberries you can just dice some up and add them to the filling.
Alternative fruit: Try raspberries or blackberries instead of strawberries they make great alternatives.
When it comes to baking, I highly recommend using metric measurements and a digital scale, rather than cup measurements. You will find it much easier, less messy and you will get far better, consistent results weighing your ingredients. 🙂
Serving: one strawberry couscous cheesecake slice
Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.
I strive to keep the information as accurate as possible but make no warranties regarding its accuracy.
I encourage you to make your own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
STORAGE AND FREEZING OPTIONS
This cheesecake keeps well for up to 5 days in the fridge.
Freezing: I would only recommend freezing the base and filling of this cake, made with only diced strawberries inside. And finishing the top of the cake on the day of serving.
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READY TO MAKE YOUR STRAWBERRY COUSCOUS CHEESECAKE ?
Strawberry Couscous Cheesecake
- 200 g digestive biscuits
- 100 g butter
- 100 g white chocolate (chopped)
- 200 g double or heavy cream
- 80 g water (boiled)
- 80 g couscous
- 400 g full-fat cream cheese
- 1 tsp pure vanilla extract or 1/2 tsp of vanilla paste
- 2.5 tbsp caster or granulated white sugar
- 200 g fresh strawberries (halved, see notes)
- 100 g fresh strawberries (diced, optional see notes)
- 450 g fresh strawberries (see notes )
- Line a 23 cm springform pan with parchment on the bottom. To stop the cake from getting stuck around the edge and clingfilm or acetate around the edge.
- Biscuit base: Melt the butter over a low heat.
- Crush the biscuits using a bag and rolling pin or food processor.
- Add the melted butter to the crushed biscuits and pour into the lined baking pan.
- Evenly spread the biscuit crumbs around the bottom of the pan. Then using a drinking glass with a flat bottom, press down to compact the crumbs to make a nice base for your cake.Place in the fridge to set while you make the filling.
- Cheese filling: In a small heatproof bowl add the chopped white chocolate and half the cream. Set the bowl over a pan of gently simmering water to create a double boiler. Stir occasionally until all the chocolate is melted. Remove the bowl from the heat and set it aside.
- Couscous: Boil the water and pour over the couscous in a small bowl. Stir and place a lid or plate over the top of the bowl to allow the couscous to steam.
- Cream cheese: In a medium bowl whip the remaining cream until the whisk leaves a trail behind it. Add the cream cheese, sugar and vanilla and mix until well smooth and incorporated.
- Check the couscous is cooked and use a fork to loosen it up. Add it to the cream cheese filling along with the white chocolate and cream mixture. Stir to incorporate.
- Strawberry edging: Now you can either make the cake as I have with the strawberries around the middle or simple dice and add them to the cheese filling.If you are going to make the cake as I have with the strawberries in the middle, cut the tops of the strawberries then cut them in half and place them neatly around the biscuit base.
- Pour half the filling into the middle of the pan and using the back of a spoon spread it around and between the strawberries.
- Add 100 g of diced strawberries to the remaining filling and then add this to the centre of the cake, evening it out. (Leave this out if you diced all the strawberries for the centre.)
- Place in the refrigerator while you prepare the strawberries for decoration.
- Decide if you want to use strawberries sliced or in halves and place them in a circular pattern around the outside first and then working in towards the centre.Finally, I added 3 whole strawberries in the middle to complete the decoration.
Notes & Tips
PLEASE LET ME KNOW HOW IT TURNED OUT FOR YOU!
I love to hear your feedback, please leave your thoughts and a rating using the comments section below!