Servings: 12 slices
Ingredients
Crust
- 8 tbsp butter, melted 113g
- 8.5 oz graham crackers 240g — or any plain digestive biscuit
Filling
- 2 cups, sliced strawberries 300g — fresh or frozen
- 1 cup white chocolate, chopped 160g — use a good-quality bar, not chips
- 1¼ cups cream cheese, room temperature 300g — full-fat block
- ½ cup heavy cream 120g
- 1-2 tsp lemon juice
- 1 tsp vanilla extract
Topping
- 2½ cups, whole strawberries 250g
- 2 tbsp sugar, granulated or fine 28 g
- 2 tsp lemon juice 10 g
- 1 tsp vanilla extract
Instructions
Crust
- Crush. Blend the graham crackers into fine crumbs, then mix with the melted butter. You're looking for a wet sand consistency — when you squeeze a handful, it should hold together. If it crumbles apart, add a little more butter.8 tbsp butter, melted, 8.5 oz graham crackers
- Form the sides. Line the bottom of an 8-inch (20 cm) springform pan with parchment, butter the sides up to the rim, then press strips of parchment against the buttered sides — the butter holds them in place. Add half the crust mixture and press it up the sides using the back of a measuring cup, working it firmly into the edges.
- Form the bottom. Add the remaining crust mixture and press it into an even layer across the bottom.
- Chill. Refrigerate the crust while you make the filling.
Strawberry White Chocolate Mixture
- Defrost (if using frozen). If using frozen strawberries, defrost them on the stove over low heat.2 cups, sliced strawberries
- Blend. Blend until smooth, then pass through a fine mesh sieve to remove seeds and pulp.
- Reduce. Cook the liquid over medium heat until thick and dense — you're aiming for about ½ to ⅔ cup remaining.
- Add lemon. Stir in the lemon juice and cook for another 1–2 minutes.1-2 tsp lemon juice
- Melt the chocolate. Remove from heat, add the chopped white chocolate, and wait 2–3 minutes before stirring until smooth.1 cup white chocolate, chopped
- Cool. Leave to cool for 20–30 minutes until around 35°C — warm but not hot.
Filling Assembly
- Whip the cream. Whip the heavy cream to stiff peaks, then refrigerate.½ cup heavy cream
- Beat the cream cheese. Beat with a mixer until soft and smooth.1¼ cups cream cheese, room temperature
- Combine. Add the warm strawberry white chocolate mixture and vanilla. Mix until combined, scraping the bowl once or twice to make sure everything is incorporated.1 tsp vanilla extract
- Taste. If it needs more sweetness, add powdered sugar 2 tbsp at a time. It should taste slightly too sweet at this stage — the whipped cream will balance it out.
- Fold. Fold in the whipped cream in two batches using a silicone spatula: the first half to loosen the mixture, the second folded in gently.
- Fill and chill. Pour into the prepared crust, level the top, and refrigerate for at least 6 hours, ideally overnight.
Topping
- Cut. Halve, quarter, or cut into eighths depending on berry size.2½ cups, whole strawberries
- Macerate. Combine the strawberries with the sugar, lemon juice, and vanilla in a large bowl. Mix until evenly coated.2 tbsp sugar, granulated or fine, 2 tsp lemon juice, 1 tsp vanilla extract
- Rest. Cover and leave at room temperature for 1–2 hours, or in the fridge overnight. Stir a couple of times so all the berries soak evenly in the liquid.
- Drain. Pass through a sieve to separate the berries from the juices. Set the berries aside.
- Reduce the syrup. Cook the juices over medium-high heat with frequent stirring until thickened and syrupy — about 7–15 minutes depending on pot size. Set aside to cool until warm.
- Finish. Spoon the berries over the cheesecake and drizzle with the syrup. If the syrup is too thick, stir in a little water to reach a pourable consistency.
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