White Chocolate and Strawberry Cheesecake recipe
Freeze for 20 minutes. Step 2: In a large mixing bowl with a handheld electric mixer, or in a stand mixer with the whisk attachment, whip the heavy cream until you have stiff peaks. Set aside. Step 3: In another large bowl in a stand mixer fitted with the paddle attachment, beat the cream cheese until soft and creamy.
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Step 2: Make the batter. In a large bowl, use a hand mixer or stand mixer to beat the cream cheese, sugar, flour and vanilla until well blended. Add the eggs and yolks, and beat on low speed just until combined. Stir in the white chocolate. Pour the batter over the crust.
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Steps. In a bowl, add the cream cheese, sugar and cream. Beat with a mixer for 3 minutes. Add melted white chocolate and mix with a spatula. Reserve.
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To make the filling, dissolve gelatin in water and let stand for 5-10 minutes to soften. In a medium bowl, whisk together the powdered sugar and strawberry powder until well combined. In a large mixing bowl and mixer fitted with the paddle attachment, beat the cream cheese until smooth and creamy.
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In a medium-sized bowl, add the white chocolate chips and heavy cream. Place it in the microwave and heat in 30-second intervals, stirring in between each until the chocolate is completely melted. Set aside. Reduce the oven temperature to 325 degrees Fahrenheit.
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Chill cheesecake in the refrigerator 6 to 8 hours or overnight. The next day, combine remaining 2/3 cup sugar and 3 cups of strawberries together in a bowl. Allow to set for 30 minutes. Spoon the berries over the top of the cheesecake. Use a knife to gently loosen the sides of the cheesecake from the pan.
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Step 1. Position rack in center of oven; preheat to 325°F. Butter 10-inch-diameter springform pan. Wrap outside of pan with foil. Finely grind cookies in processor. Add melted butter; process.
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Put in the fridge to chill. For the filling, mix the cream cheese, icing sugar and vanilla extract together. Then mix in the double cream until the mixture is very thick and holds its shape, then mix in the melted white chocolate. Fold in the strawberries gently. Spoon the filling into the tin over the biscuit base and smooth it out.
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On a medium speed add in the eggs and beat until just combined. 2 eggs. Pour about half of the white chocolate cheesecake mix over the biscuit base and smooth over using the back of a spoon or an offset spatula. Spoon half the strawberry compote over the cheesecake layer and swirl into the cheesecake filling.
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Microwave strawberry jam for 30-45 seconds so that it's easier to spread. Pour jam over the filling and make swirls using a knife. Pour the remaining cheesecake filling on top. Bake the white chocolate strawberry cheesecake at 325 F degrees for 55-60 minutes or until the top of cheesecake is light brown in color.
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Simmer for about 5 minutes, or until sauce begins to thicken. Remove from heat and set aside. In a double boiler, melt white chocolate. Whisk in half and half. Once smooth and combined, remove from heat and let cool slightly. In a large mixing bowl (or stand mixer), beat together cream cheese and sugar until smooth.
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In an electric mixer, beat the softened cream cheese, heavy cream, and sugar until smooth, roughly 3-4 minutes. Add the vanilla extract and 3 tablespoons of strawberry or raspberry jam. Mix just until blended. Stir the cooled chocolate mixture into the cream mixture until smooth. Pour the mixture into the prepared crust.
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Cover with the remaining cheesecake batter and the remaining sauce in dollops. Use a table knife to cut through the drops of strawberry and drag it around the batter to swirl. Bake at 325°F (163°C) for 65-75 minutes until the edges are set but the center still jiggles slightly. Turn off the oven and open the oven door.
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Cheesecake. Melt the chocolate in a bowl over a pan of simmering water, or in the microwave on short bursts until full melted. Leave to cool whilst doing the rest. In your stand mixer with the whisk attachment, whisk together the cream cheese, icing sugar and vanilla together until smooth.
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Spread the chocolate evenly, covering the whole of the cheesecake base. Beat cream cheese until fluffy, then add the remaining melted white chocolate and icing sugar to it and combine together. Chop the strawberries into smaller pieces. Fold in the cream, vanilla and strawberries to the soft cheese mixture.
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Place the strawberry halves, facing outwards, all around the edge of the tin. (Look at the pictures.) Pour the filling onto the biscuit base. Transfer to the fridge and leave to set for around 6 hours or preferably overnight. Remove the cheesecake from the fridge and remove the springform tin.
