Strawberry White Chocolate Cheesecake

This rustic small-batch homemade strawberry white chocolate cheesecake is a baked cheesecake that consists of a creamy white chocolate cheesecake layer infused with a strawberry compote, sitting on a buttery biscuit base.

Strawberry Compote – 1 cups fresh or frozen strawberries (do not defrost frozen berries), slice fresh strawberries into 8ths – 30 grams caster sugar – ½ tsp lemon juice Biscuit Base – 160 grams malt/ginger biscuits – 85 grams melted butter Cheesecake Filling – 150 grams white chocolate – 500 grams cream cheese – 75 grams caster sugar – 120 grams sour cream – 1 tbsp flour – 2 eggs – 1 tsp vanilla extract – 2 tbsp fresh lemon juice

Making the Strawberry Compote

1. Combine all ingredients in a medium-sized pot and simmer over medium heat and cook for about  10-15 minutes, stirring occasionally  2. The compote is finished when a spoon is dragged across the bottom of the pot and leaves a trail for a few seconds before rejoining.

Making the Biscuit Base

Press the melted butter - crushed biscuit mix into the bottom of the pan. Bake at 160°C or 140°C fan for 10 minutes.

Making the Cheesecake Filling

Beat the cream cheese, flour, lemon juice until smooth. Add in the sour cream, vanilla, and cooled melted chocolate and beat until smooth. Add in the eggs, and beat until smooth. 

Making the Cheesecake Filling

Pour half the cheesecake filling into the loaf tin. Swirl in half the compote and repeat.

Bake at 160°C or 140°C for 25-30 mins. Allow cooling in the fridge overnight. before serving.

Slice and serve with some Chantilly Cream, fresh strawberries and white chocolate shavings.

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