STRAWBERRY WHITE CHOCOLATE CHEESECAKE (Serves 6-8 people)

✅For the Crust:
-150 grams Nice biscuits, crushed
-60 grams butter, melted

✅For the Cheesecake:
-120 grams strawberries
-50 grams caster sugar
-1 tablespoon water
-100 grams cream cheese, softened
-100 grams white chocolate, melted
-100 grams heavy cream, whipped to stiff peaks

✅Process:
1. Make the strawberry sauce topping by adding the roughly chopped strawberries, sugar and water in a saucepan.
2. Cook on medium heat until the sugar melts, the berries release their juices. They will soften and thicken up considerably.
3. Transfer to a bowl and refrigerate so it cools down completely.
4. To make the crust, add crushed biscuits and melted butter in a bowl. Mix well until it resembles wet sand.
5. Plop this mix into a well greased 6-inch loose bottom cake tin.
6. Use the back of a spoon or a flat glass bottom to firmly pack the crust together. Refrigerate until needed
7. In a bowl, whisk cream cheese until smooth. Add the melted white chocolate and whisk again on medium speed for 30 seconds.
8. Whip some heavy cream to medium stiff peaks and then add it to the cheesecake batter and whisk everything again for 30 seconds until everything is incorporated.
9. Transfer to a piping bag, pipe half the batter on the crust. Spread it out and add tiny dollops of the strawberry sauce along with the fruit.
10. Top with rest of the cheesecake batter, spread it out and add more dollops of strawberry sauce. Use a knife or offset spatula to swirl everything around giving it a marble / ribbon effect.
11. Smooth it out and refrigerate overnight to set.
12. Unmold the cheesecake after it’s set well and pipe swirls of cream and decorate with strawberries. Serve.














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