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Strawberry Cheesecake on a Shortcake Crust with White Chocolate Ganache
Recipe contribution from Stefan Czapalay, of Chefs By Design
Ingredients (Cheesecake)
- 3 x 8 oz. packages cream cheese
- ½ cup strawberry coulis (made by simmering together 1 cup strawberries
with ½ cup sugar and straining)
- 1 ½ packages unflavored gelatin
- ½ cup sugar
Method
- Combine cream cheese and sugar in a blender. Dissolve the gelatin in half of the strawberry coulis. Heat the other half of the strawberry coulis almost to a boil, then pour it over the gelatin to melt it. Pour this mixture into the cream cheese mixture while the blender is still running and puree until smooth. Pour onto a parchment lined
sheet pan and chill until firm and ready to be cut into hearts to be placed on the shortbread.
Ingredients (Shortcake)
- 2 cups flour
- 1 ½ cup butter
- ¾ cup sugar
- ¼ cup icing sugar
- 1 tsp. vanilla
- pinch of salt
Method
- Cream together the butter and sugars. Add the vanilla and mix in. Add the flour and salt, combine until well mixed. Refrigerate for 1 hour. Roll the cookie dough, cut into heart shapes and bake in a 350°F oven for 8 - 10 minutes.
Ingredients (White Chocolate Ganache)
- 24 oz. white chocolate
- 12 oz. warm cream (35%)
- 1 tbsp. salt free butter
Method
- Pour the warm cream over the chocolate in a large, dry steel bowl with the butter and carefully stir until the chocolate and cream have fully
incorporated. Pour into a shallow pan and let sit at room temperature until firm. Use as a garnish for the cheesecake.
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