Ingredients
- 18 digestive biscuits
- 150 grams butter
- 600 grams cream cheese
- 3 eggs
- 1 deciliter whipping cream
- 200 grams melted white chocolate
- 1 deciliter cornstarch
- 45 grams caster sugar
- 10 grams vanilla sugar
- 300 grams strawberries
- 1.5 tablespoons white sugar
- 1 tablespoon lemon juice
- 1.5 teaspoons cornstarch
Directions
Crush the digestives and stir in the melted butter.
Pack the mixture tightly into the base of a springform pan.
Bake the base for 15 minutes and let it cool completely.
In a separate bowl, mix the sugar, cornstarch, and vanilla sugar.
Add the quesella and cream cheese to the dry ingredients and beat until creamy with an electric whisk.
Beat in the eggs one at a time.
Gradually pour in the cream while continuing to beat until the batter is smooth.
Pour the batter over the cooled cake base and bake the cheesecake for 30 minutes.
Let the cheesecake cool completely.
Prepare the strawberry topping by cooking all topping ingredients over low heat until thickened.
Let the strawberry topping cool slightly.
Pour the strawberry glaze evenly over the cooled cheesecake.
Refrigerate the cheesecake overnight before serving.
Frequently Asked Questions
How do I properly store leftovers of this White Chocolate Cheesecake with Strawberries?
This cheesecake should be stored in an airtight container in the refrigerator. Because it contains cream cheese and eggs, it is best consumed within 3 to 4 days for optimal texture and safety. Allow it to sit at room temperature for about 20 minutes before serving for the best creamy consistency.
Can I substitute the digestive biscuits for another type of crust in this cheesecake recipe?
Yes, you can substitute the 18 digestive biscuits with an equal amount of graham crackers or shortbread cookies. Ensure you still use the 150 grams of melted butter to bind the crumbs tightly to achieve the proper base texture before its initial 15-minute bake.
What is the best way to prevent my white chocolate cheesecake from cracking while baking?
To prevent cracking, ensure all your ingredients, especially the cream cheese and eggs, are at room temperature before mixing. Also, use the water bath method during the 45-minute bake time, and allow the cheesecake to cool slowly inside the oven with the door ajar after cooking.
