John Myers
Cheesecake with Strawberries and White Chocolate
The perfect cheesecake with strawberries and white chocolate recipe with a picture and simple step-by-step instructions.
- 115 g Shortbread
- 60 g Butter
- 175 g White chocolate
- 600 g Creamy cream cheese
- 230 g Sugar
- 2 piece Eggs
- 1 tsp Vanilla extract
- 175 g Cream
- 400 g Strawberries
- 60 ml Water
- 1 tbsp Cornmeal
- For the base: melt the butter and mix it with the crushed biscuits. Put the mixture in a round baking pan (18-20 cm) and press down well. For the filling: briefly bring the cream to the boil in a saucepan. Put the white chocolate in a heat-resistant bowl and pour the hot cream over it. As soon as the cream starts to melt, stir both together. In another bowl, mix the cream cheese, 150 grams of sugar and eggs with a hand mixer. When everything is well mixed together, pour in the white chocolate and cream mixture and stir well again.
- Then place the filling in the cake pan on the biscuit base. Bake in the preheated oven at 180 ° for 20 minutes. The cake is ready when it is a bit brown on the outside and slightly moist on the inside. After baking, it has to cool down in the refrigerator for at least six hours and then set. For the topping, chop the strawberries and dust with the remaining sugar. Then slowly heat the fruits in a pan and add the corn flour and water. As soon as the fruit juice has become a little thicker and has taken on a jam-like consistency, it is spread onto the cooled cheesecake. The contrast between the cold cake and the warm sauce is particularly delicious. Place whole strawberries on top of the cake for decoration. Delicious!
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