Delicate vanilla cheesecake with strawberry coulis

Ingredients

• 400 g cream cheese
• 100 g sour cream
• 100 g white chocolate
• 2 eggs
• 50 g powdered sugar
• 15 g cornstarch
• 1 tsp vanilla
• 120 g butter biscuits
• 60 g butter
• 200 g strawberries
• 35–40 g sugar
• Lemon juice
• Pink Greens microgreens to finish

Method

1. Blend the butter biscuits finely, mix with melted butter, and press into the base of the tin.
2. Melt the white chocolate and let it cool slightly.
3. In a bowl, mix cream cheese, sour cream, powdered sugar, cornstarch, and vanilla until smooth.
4. Mix in the eggs one at a time, then fold in the melted white chocolate.
5. Pour the filling over the prepared base and tap the tin gently to level the surface.
6. Place a tray of hot water on the bottom of the oven and bake the cheesecake at 150 °C for about 45–55 minutes.
7. The center should still have a gentle wobble. Let the cheesecake cool slowly, then chill it in the fridge.
8. For the strawberry coulis, cook the strawberries with sugar and lemon juice, blend, and strain if desired.
9. Serve with strawberry coulis, fresh strawberries, and Pink Greens microgreens.

✨ Pink tip

Let the cheesecake cool slowly after baking so it stays smooth and does not crack. Add the strawberry coulis just before serving so it keeps its gloss and fresh color.