White chocolate and strawberry cheesecake

Yields8 Servings
 500 g cream cheese 300 g sour cream 155 g caster sugar 3 egg 3 tsp vanilla extract 300 g shortbread 25 g butter (melted) 125 ml water 125 g caster sugar 300 g strawberries 1 tbsp cointreau (optional)
1

– Heat the oven to 160C/325F/gas 3.

– Crush or blitz the shortbread into fine crumbs. Melt the butter, then mix in the shortbread crumbs. Tip the crumb mixture into the base of a 23cm tin and press evenly using the back of a metal spoon. Place in the fridge to chill. 

– Whisk together the cream cheese, sour cream and sugar until all are combined. Add the eggs, followed by the vanilla. 

– Take the tin from the fridge and pour the mixture into it using a spoon to even the top out. 

2

For the strawberry coulis

– Bring the water and sugar to boil, stirring until the sugar is dissolved. 

– Add the hulled and halved strawberries and cook for 2-3 minutes, or until soft. 

– Puree the mixture and stir in 1 tbsp of Cointreau (if desired).

3

– Dot spoonfuls on top of the cheesecake mix then, with a cocktail stick, stir in the coulis creating a pattern on top.

– Bake for approx one hour, or until slightly golden on top and firm.

– Remove from oven and allow to cool completely before removing from the tin.

CategoryCuisine

Ingredients

 500 g cream cheese 300 g sour cream 155 g caster sugar 3 egg 3 tsp vanilla extract 300 g shortbread 25 g butter (melted) 125 ml water 125 g caster sugar 300 g strawberries 1 tbsp cointreau (optional)

Directions

1

– Heat the oven to 160C/325F/gas 3.

– Crush or blitz the shortbread into fine crumbs. Melt the butter, then mix in the shortbread crumbs. Tip the crumb mixture into the base of a 23cm tin and press evenly using the back of a metal spoon. Place in the fridge to chill. 

– Whisk together the cream cheese, sour cream and sugar until all are combined. Add the eggs, followed by the vanilla. 

– Take the tin from the fridge and pour the mixture into it using a spoon to even the top out. 

2

For the strawberry coulis

– Bring the water and sugar to boil, stirring until the sugar is dissolved. 

– Add the hulled and halved strawberries and cook for 2-3 minutes, or until soft. 

– Puree the mixture and stir in 1 tbsp of Cointreau (if desired).

3

– Dot spoonfuls on top of the cheesecake mix then, with a cocktail stick, stir in the coulis creating a pattern on top.

– Bake for approx one hour, or until slightly golden on top and firm.

– Remove from oven and allow to cool completely before removing from the tin.

White chocolate and strawberry cheesecake