White Chocolate Strawberry Cheesecake
This heart-shaped white chocolate strawberry cheesecake is the perfect treat for valentine's day. It is fresh, creamy, and heavy.
Equipment
- Stand mixer optional
- Springform 27 cm / 10 inch
- Food processor optional
Ingredients
Bottom Strawberry White Chocolate Cheesecake
- 225 grams digestive biscuits
- 75 grams unsalted butter + extra for greasing the pan
The filling of the cheesecake
- 600 grams cream cheese Philedelphia
- 3 eggs
- 1 egg yolk
- 150 grams white chocolate
- 100 ml whipped cream
- 60 grams granulated sugar
- 100 grams strawberries
- 1 pinch of salt
- 1 tbsp all-purpose flour
- 1 tsp vanilla extract
Strawberry cheesecake topping
- 150 grams strawberries
- 100 grams white chocolate
Makes: 28cm round, 7cm height
Instructions
Bottom Strawberry White Chocolate Cheesecake
- Grease the pie crust and edges well with butter and line the bottom with baking paper. Grease that too, to prevent the cake from breaking or tearing out of the bottom.
- Crumble the digestive biscuits in a food processor. You can also crumble the cookies by wrapping them in a tea towel and buttoning them or putting them in a bag and then hitting them with a rolling pin.225 grams digestive biscuits
- Melt the butter in a saucepan over low heat. Add the crumbled biscuits to the butter and mix briefly.75 grams unsalted butter
- Spread the base mixture over the lined baking pan and press down well with the back of a spoon. Put it in the fridge for about 20-30 minutes, so that the butter starts to solidify again and that you have a firm bottom.
The filling of the cheesecake
- Use room temperature ingredients for the filling to avoid cracks in the cheesecake. Preferably remove the eggs and cream cheese from the fridge an hour before making the batter. Do not overmix.
- Heat the whipping cream in a pan. Remove the cream from the heat when it starts to boil. Break the white chocolate into pieces and add it to the cream. Stir the chocolate into the cream mixture so that it melts. Let this mixture cool to room temperature.100 ml whipped cream, 100 grams white chocolate
- Preheat the oven to 150℃ (302°F) and place a bowl with a layer of water in the bottom of the oven (cheesecake water bath). This water ensures that the cheesecake does not dry out and becomes creamy.
- Meanwhile, briefly beat cream cheese, flour, granulated sugar, salt, and vanilla extract on the lowest setting with a mixer until lump-free. Add the white chocolate cream to the cream cheese mixture with a wooden spoon mix carefully.600 grams cream cheese, 60 grams granulated sugar, 1 tbsp all-purpose flour, 1 tsp vanilla extract, 1 pinch of salt
- Add eggs, 1 at a time, beating well after each addition (don't overmix). Use a spatula to scrape the sides and bottom of the bowl to ensure the filling is fully mixed. At last, add the egg yolk and beat again.3 eggs, 1 egg yolk
- Remove the stems from the strawberries and cut them into pieces. Carefully fold the strawberries into the filling.100 grams strawberries
- Pour the mixture into the pie crust and bake the pie in the middle of the oven for about 60 minutes. Try not to open the oven door while baking to avoid cracks in the cheesecake.
- Turn off the oven. Allow the cheesecake to cool in the oven for about 60 minutes with the door open. If you don't have an oven where the door can be ajar, put a ladle between the door and the oven.
- Then let the cheesecake cool completely on the counter to room temperature.
- Cover the cheesecake before placing it in the refrigerator. You can do this by putting the cheesecake in a pedal bin bag or by covering it with cling film. Place the cheesecake in the refrigerator and let it set for at least 6 hours to overnight.
Strawberry Cheesecake topping
- Melt the white chocolate in a microwave for about two or three minutes. Spread the white chocolate over the cheesecake with a spoon. Cut the strawberries in half and cut off the crowns. When you cut off the crowns in a triangle, the strawberries also get a heart shape. Arrange the strawberries in the shape of a heart on the cake. You can of course also decorate the cheesecake in a different way.150 grams white chocolate, 150 grams strawberries
Notes
Use room temperature ingredients for the filling to prevent cracks in the cheesecake. Preferably remove the eggs, cream cheese, and whipped cream from the fridge an hour before making the batter. Do not overmix.
Storage
You can keep a cheesecake in the fridge for three days. You can also freeze an undecorated cheesecake for three months. Remove the cheesecake from the freezer 24 hours before serving and then decorate.
Nutrition
Calories: 479kcalCarbohydrates: 37gProtein: 8gFat: 34gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 136mgSodium: 290mgPotassium: 218mgFiber: 1gSugar: 27gVitamin A: 975IUVitamin C: 12mgCalcium: 116mgIron: 1mg
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
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