Recipe by Janet Erb
Eddington’s of Exeter
527 Main Street, Exeter
519-235-3030 – www.eddingtons.ca
For those who have been to the restaurant, you may recognize the familiar face of Janet Erb. Well this time she is really putting a smile on our faces. After proofreading my recipes for the Strip newspaper, she said she really didn’t like my strawberry dessert.
Once I got my head bent back into shape, I tried her strawberry white chocolate mousse cake and had to agree that Janet’s tasted better. So we must be thankful I have someone to proof my spelling, and thank Janet for this delicious recipe.
Enjoy, James Eddington
Photos by Casey Lessard
If you have missed some of James’ recipes, visit James’ recipes from Strip in the Kitchen.
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For strawberries, the editor recommends The Strawberry Place near Thedford (a plug for the family).
Short bread crust
1/3 cup melted butter
1 ¼ cups shortbread cookies
Combine butter and cookie crumbs well and press evenly in bottom of ungreased 9” spring form pan. Chill for one hour.
White Chocolate Filling
1 envelope unflavoured gelatin
1/3 cup water
8 oz cream cheese, softened
½ cup sugar
6oz white chocolate, melted
2 egg whites (at room temp.)
Sprinkle gelatin over water in small saucepan. Let stand for one minute. Heat and stir on low heat until completely dissolved. Cool slightly.
Beat cream cheese and sugar in large bowl until smooth. Add chocolate. Beat well. Add gelatin mixture. Beat well.
Beat egg whites with clean beaters in medium sized bowl until soft peaks form. Fold into cream cheese mixtures in two batches.
Beat whipping cream in separate medium sized bowl until soft peaks form. Fold into cream cheese mixture. Spread evenly over crust. Cover. Chill at least six hours. Overnight is best!
Strawberry Topping
1 lb medium-sized strawberries, hulled and halved lengthwise
1 tsp unflavoured gelatin
½ cup cranberry cocktail
2 tbsp grenadine
Leaving cheesecake in pan, arrange strawberry halves, cut side down, in single layer on top.
Sprinkle gelatin over cranberry cocktail and grenadine in small sauce pan. Let stand for one minute. Heat and stir on low heat until completely dissolved. Cool. Stir. Carefully pour over strawberries to cover completely.
Chill for three hours or until firm. Remove from pan onto serving plate. Cut into 12 wedges, and enjoy.