Sure because if the small, red, perfect fruits are in season, we have to exploit this as long as we can (because the season isn’t really long). This means I have to eat as many strawberries as I can, because it must last for almost a year. That’s not so easy :-)
This time the strawberries have an appointment with a New Yorker.
With in his luggage: delicious white chocolate. After a bit of stir here and some heat there (and an eternity of cooling!!!!) you receive a perfectly white chocolate cheesecake with strawberry sauce. It’s really, really important to let the cake cool as long as possible, maybe longer. Best over night. And not like me ….
white chocolate cheesecake with strawberry sauce (20 cm)
Preheat oven to 150 ° C. Prepare a 20 cm pan with butter and baking paper. Wrap with aluminum foil, so that the edges and the ground are leakproof and no water can run into the form.
Crush biscuits into fine crumbs . I like to leave a few larger pieces here. Melt butter, add to the biscuits and mix well. Press biscuits firmly to the bottom of the baking pan. And keep the pan in the fridge while preparing the filling.
Melt chocolate. Mix cream cheese, sugar, vanilla syrup and salt together. Gradually add the eggs, once everything is stirred add white chocolate. Please do not stir too long, since the mass otherwise is too runny. Spread the filling on the biscuits.
Place the baking pan in a larger form and put both into the oven. Now pour hot water into the larger pan, so that the baking pan stands at least 2/3 high in water (with cake). Bake for 40 minutes. The mass should still be wobbly in the center.
Let the cake cool completely! (preferably overnight). Only remove the aluminum foil from the mold and take out the baking dish later.
Puree strawberries with sugar, lemon juice and salt. If you like, you can heat it. Then pass through a sieve. Serve it with the cheeesecake.