Monchou cake

Ingredients

• 300 gdigestive biscuits
• 150 gbutter
• 500 gplain cream cheese
• 250 mlwhipping cream
• 75 gicing sugar
• 1 packet (8 g)vanilla sugar
• 200 gfresh strawberries, sliced
• 150 gmixed red fruit (raspberries and blueberries)
• 3 tbspstrawberry jelly or apricot jam

Instructions

1. 1

   Crush the biscuits

   Finely crumble the digestive biscuits in a food processor or place them in a zip-lock bag and crush them with a rolling pin.

2. 2

   Mix the base

   Melt the butter in a saucepan over a low heat, then stir it thoroughly into the biscuit crumbs. Line the base of a 24 cm springform tin with baking parchment and press the mixture firmly and evenly into it. Chill for at least 30 minutes.

3. 3

   Whip the cream

   In a large mixing bowl, whip the cream until it holds stiff peaks. Set it aside.

4. 4

   Beat the cheese

   Beat the cream cheese with the icing sugar and vanilla sugar until smooth and airy.

5. 5

   Fold in cream

   Gently fold the whipped cream into the cream cheese mixture, mixing slowly to keep it light.

6. 6

   Fill the tin

   Take the tin from the fridge and spoon the filling over the biscuit base. Smooth the top with a palette knife or the back of a spoon.

7. 7

   Chill the cake

   Cover the tin with cling film and refrigerate the cake for at least 4 hours, or preferably overnight.

8. 8

   Warm the topping

   Just before serving, warm the jelly or jam briefly in a small saucepan with a splash of water until runny. Leave it to cool slightly.

9. 9

   Add the fruit

   Spread the jelly or jam over the cake, then arrange the sliced strawberries and mixed red fruit on top.

10. 10

    Release and serve

    Release the cake from the springform tin and transfer it to a cake stand. Slice and serve.

What is Monchou cake?

Monchou cake is a Dutch-style chilled cheesecake, named for the cream cheese commonly associated with it in the Netherlands. It is built in layers: a biscuit crumb base, a cream cheese filling and a fruit topping.

This version keeps the filling soft and airy by folding whipped cream into the sweetened cheese. Fresh strawberries, raspberries and blueberries bring a bright contrast to the rich base.

Nutrition and macros by portion

The nutrition label shows one serving as written: 560 calories, 6g protein, 37g carbs, 43g fat.

The biscuit base supplies much of the carbohydrate, while butter, cream cheese and whipping cream contribute most of the fat. The cream cheese provides most of the protein, though the cake is still a rich dessert rather than a main source of protein. Balance a slice with fresh fruit or serve it after a meal with plenty of vegetables.

A firm biscuit base

Fine crumbs: crush the biscuits evenly so the melted butter can coat them throughout. A food processor is quick, while a rolling pin and a bag work well if you leave no large pieces.

Press and chill: compact the mixture firmly across the tin base, paying attention to the edges. The 30-minute chill helps it hold together when you add the filling.

Keep the filling light

Stiff peaks: whip the cream until it holds its shape when the whisk is lifted. Stop there rather than continuing until it looks grainy.

Gentle folding: mix the cream cheese and sugars until smooth first, then fold in the whipped cream. Slow, broad movements help retain the air that gives the filling its lighter texture.

Give it time to set

At least four hours: the chilled filling needs time to firm up enough for clean slices. An overnight rest is the more reliable option if you are preparing the cake ahead.

Before slicing: release the springform carefully once the cake is thoroughly chilled. A sharp knife can help make neater portions.

Finish with fruit

Runny glaze: warm the jelly or jam briefly with a splash of water, just until it spreads easily. Let it cool a little before applying so it does not soften the filling.

Fresh topping: arrange the fruit shortly before serving for a fresh appearance. The mix of strawberries, raspberries and blueberries gives the cake colour and a little tartness.

Serving and timing

Make-ahead dessert: because the cake needs a long chill, it is well suited to preparing the day before a gathering. Keep the fruit topping for closer to serving time.

To serve: cut modest wedges and pair them with tea or coffee. If the meal is rich, offer fresh berries alongside rather than adding another heavy accompaniment.

Recipe notes & tips

• Use a springform tin with a 24 cm diameter so the base and filling set to a useful height.
• Let the melted butter cool briefly before mixing it with the crumbs.
• Scrape down the bowl while beating the cream cheese so no lumps remain.
• Fold the whipped cream in gradually rather than beating it into the cheese.
• Chill the cake overnight when you need it to slice neatly for guests.
• Add the fruit close to serving time to keep it looking fresh.

Variations

• Use apricot jam: choose it instead of strawberry jelly for a softer, floral fruit glaze.
• Choose seasonal berries: replace the listed fruit with an equal mix of berries you have on hand.
• Add citrus: fold a little finely grated lemon zest into the cream cheese mixture for a fresher note.
• Make individual portions: layer the crumbs and filling in small glasses and chill before topping.
• Use a single fruit: top the cake with just sliced strawberries or raspberries for a simpler finish.

Common mistakes to avoid

• Coarse biscuit crumbs: large pieces can make the base crumble; crush them finely before adding butter.
• Loose base: pressing lightly can leave a fragile crust; compact the crumbs firmly and chill for at least 30 minutes.
• Overwhipped cream: grainy cream will not fold smoothly; stop once stiff peaks form.
• Overmixing the filling: vigorous stirring deflates the whipped cream; fold slowly until just combined.
• Cutting too soon: a warm or briefly chilled cake may slump; give it at least 4 hours in the fridge.
• Hot glaze: spreading it while hot can soften the filling; let the warmed jelly or jam cool slightly first.

How to store

Keep the cake covered in the fridge and eat within 2–3 days. The fruit may soften over time, so for the freshest topping add it shortly before serving. Freezing is possible, though the texture of the cream filling and fruit may change after thawing.

Frequently asked questions