STRAWBERRY AND WHITE CHOCOLATE CHEESECAKE
Ingredients
- 180 g of biscuits
- 80 g Smiltenes Piens butter at room temperature
- 10 g or 1 tbsp of loose gelatine
- 10 ml cold water
- 500 g Smiltenes Piens fresh cheese at room temperature
- 380 g or a small can of condensed milk
- 1 tbsp vanilla extract or vanilla paste
- 300 ml Smiltenes Piens sour cream, 20%
- 150 g white chocolate, chopped into small pieces
- 250 g strawberries, remove sepals, half of them halved
- 20 g green pistachios, chopped in larger pieces
- 1 tablespoon lemon or lime juice
Preparation
- Prepare a baking tin 23 centimetres in diameter by lining the bottom and sides with baking paper.
- Melt the butter and cool for 10 minutes. Crumble or grind the biscuits into fine crumbs, mix with the butter.
- Place the mixture in the prepared tin and spread it as evenly as possible over the entire base of the tin, pressing it lightly with your fingers. Place in the refrigerator for 30 minutes.
- Place the gelatine in a small saucepan and add 110 ml of cold water, stir and set aside for 15 minutes.
- Melt the white chocolate in a water bath or in the microwave.
- Mix together the fresh cheese, condensed milk and vanilla with a mixer, beat for 2-3 minutes.
- Melt the gelatine over a low heat. Once melted, remove immediately from the heat and add to the cheese mixture in a slow stream with the mixer running. Whisk in the sour cream and white chocolate. Pour into the prepared tin and smooth the top. Refrigerate overnight (or for at least 6 hours).
- Remove from the fridge, garnish with strawberries and pistachios. Cut into pieces with a knife previously dipped in warm water.
End result
