Cheesecake with strawberries and white chocolate
8 servings
70 minutes
Strawberry and white chocolate cheesecake is a delicate blend of airy mascarpone, velvety white chocolate, and fresh strawberries. This dessert has American roots and has become a symbol of exquisite lightness and elegance. The buttery crust baked to a golden crisp perfectly complements the soft creamy texture of the filling. White chocolate adds a gentle sweetness to the cheesecake, while lemon zest refreshes the flavor, creating a harmonious combination. Topped with fresh berries, it not only pleases the eye but also fills each bite with juicy and aromatic notes of strawberry. This cheesecake is the perfect treat for special occasions, whether it's a family tea gathering or a romantic dinner, as its taste leaves unforgettable impressions.
1
Grate the frozen shortcrust pastry and place it in a springform pan. Bake in a preheated oven at 180 degrees for 15-20 minutes until golden. Let cool.
- Shortcrust pastry: 300 g
2
Melt white chocolate in a water bath and let it cool.
- White chocolate: 150 g
3
Whip the sour cream with a mixer, add mascarpone, lemon zest, vanilla essence, and chocolate. Spread the cheese mixture on the layers and refrigerate for at least 3 hours, preferably overnight.
- Sour cream 35%: 50 g
- Mascarpone cheese: 300 g
- Grated lemon zest: 3 tablespoons
- Vanilla essence: 3 tablespoons
- White chocolate: 150 g
4
Wash and dry the strawberries, cut them lengthwise into several pieces, and decorate the cheesecake — the more strawberries, the tastier.
- Strawberry: 400 g