Strawberry Cheesecake

Ingredients for 1 servings:

• 110 g biscuit(s) (butter biscuits)
• 140 g sugar
• 55 g butter, melted
• 1 pinch of salt
• 285 g strawberries (frozen)
• 2 tsp, heaped cornstarch
• 120 ml water
• 360 g chocolate (white chocolate), chopped
• 120 ml cream
• 675 g cream cheese
• 3 eggs
• some strawberries, for decoration

Instructions

Working time approx. 1 hour; Rest time approx. 5 hours; Cooking/baking time approx. 1 hour; Total time approx. 7 hours

authentic American with cream cheese and biscuit base

Crumble the butter biscuits and mix with the melted butter, a pinch of salt, and 40g of the sugar. Cover the bottom of the springform pan with the resulting mixture and press it down firmly. Use a regular, larger springform pan. This will be the cake base. In a pan or saucepan, combine the strawberries, cornstarch, and water and bring to a boil. Simmer the strawberries until the sauce thickens (about 5 minutes). Crush, purée, or mash the strawberries with a masher. Preheat the oven to 160°C (fan). Melt the white chocolate chips in a small saucepan (over low heat and stir well to prevent sticking!). Then stir the cream into the chocolate mixture. In a mixing bowl, whisk the cream cheese with the remaining 100g of sugar, then beat in the eggs one at a time. Then stir in the chocolate mixture and mix everything well. Pour half of the cream cheese mixture onto the cake base and spread it evenly. Add about 3 tablespoons of the strawberry sauce and pour on the rest of the cream cheese mixture. Top with another layer of strawberry sauce, which you can marble with a knife. Serve the rest of the strawberry sauce with the cake. Bake in the oven for 50 minutes, checking and piercing the surface occasionally. When the mixture feels set, the cake is ready (it only really firms up when it cools). Allow the cake to cool completely before removing it from the tin. The cake tastes best when it has been refrigerated for at least five hours, but this isn’t necessary. Decorate the cake before serving and serve with the remaining strawberry sauce. Raspberries can of course be used instead of strawberries, and the strawberry sauce can also be sweetened with sugar while cooking.