New York Cheesecake with White Chocolate and Strawberries

Baked cheesecake is one of my all-time favorite cakes, so creamy and enveloping, starting from the basic recipe we can create an infinite number of variations.

The New York cheesecake with white chocolate and strawberries has a base of gluten-free honey cookies, a rich cheese cream made even more delicious by white chocolate and topped with sautéed strawberries …

Any other ideas to try?

👉 Cocoa cheesecake, blackberries and blueberries

👉 Peach cheesecake no-bake

👉 Mojito cheesecake no-bake

Let’s see today’s recipe👇

Difficulty: Easy
Cost: Cheap
Rest time: 6 Hours
Preparation time: 30 Minutes
Portions: 10
Cooking methods: Oven
Cuisine: American

Ingredients

10.5 oz cookies (for me gluten-free honey cookies)
7 tbsp butter
2 tbsp brown sugar
2 tbsp almond flour
5.3 oz white chocolate
8 oz mascarpone
8 oz cream cheese (like Philadelphia)
8 oz heavy cream
1 lemon
2 eggs
2/3 cup sugar
1/4 cup cornstarch
1 pinch salt
to taste vanilla extract (or seeds from a pod)
9 oz strawberries

Tools

Electric beaters
Springform pan
Bowl

Steps

Mix the heavy cream with the juice of one lemon and let it rest to obtain sour cream.
Start by preparing the crust, then pulverize the cookies, add the almond flour, sugar, and melted butter. Mix well.
Line the bottom of an 18/20 cm springform pan with parchment paper, then grease the sides and line with a strip of parchment paper.
This will be very useful to have a perfectly smooth dessert and easily unmold it.
Pour about half of the cookie mixture and press well on the bottom, then proceed to line the entire circumference.
Let it rest for half an hour in the fridge and in the meantime prepare the cream.
With the mixer, work the eggs with the sugar, add the cornstarch, pinch of salt, and vanilla.
Chop the white chocolate and melt it in the microwave with two tablespoons of cream, 30 seconds on high power, stir, and another 20/30 seconds will be enough.
Continue working with the beaters to combine the mascarpone and Philadelphia with the eggs, then add the melted white chocolate and finally the sour cream.
You should obtain a thick and smooth cream.
Take the base and pour the cream.
Bake at 320°F and cook for 55 minutes.
At the end of cooking, open the oven and let it cool inside for 3 hours, then move the cake to the fridge.
While the cheesecake cools, prepare the topping.
Wash the strawberries and cut them into small pieces, pour into a saucepan with 2 tablespoons of sugar and the juice of half a lemon. Bring to heat on low flame and cook for about ten minutes, stirring occasionally, a thick sauce will form. Let it cool.
After the 3 hours of resting the cheesecake, cover with the strawberry sauce and move to the refrigerator for at least another 3 hours.
Now you can unmold the cake, open the springform and slide the cake from the pan onto a plate, then remove the ring and peel off the parchment paper.
Decorate with 2/3 fresh strawberries.