heavy creamsplit into two portions, one heated for vanilla infusion, one chilled~1 cupest.
vanilla~1 tspest.
white chocolate~150 gest.
gelatinesoftened~6 sheetsest.
frozen strawberriesfor making pure strawberry juice~500 gest.
lemon juice~3 tbspest.
granulated sugar~100 gest.
homemade vanilla sugar1 tsp
fresh strawberriesfor soft strawberry jelly, raspberries can be added too~400 gest.
agar agarmixed with sugar~2 tspest.
hazelnuts and pistachios
~150 gest.
old-fashioned rolled oats~100 gest.
sesame seeds~2 tbspest.
chia seeds~2 tbspest.
melted butter~80 gest.
honey~3 tbspest.
flaky salta pincha pinch
cream cheeseroom temperature, Philadelphia cream cheese~300 gest.
lemon zest~1 tspest.
lemon or lime juice~2 tbspest.
sugar~50 gest.
Steps
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1
Make a vanilla ganache montée: infuse half the hot heavy cream with vanilla and melt it with white chocolate, then stir in softened gelatine and the remaining chilled heavy cream. Blend well and refrigerate overnight before whipping later.
2
Make pure strawberry juice: slowly thaw frozen strawberries in the fridge overnight, then combine with lemon juice, granulated sugar, and homemade vanilla sugar. Cook gently in a bain-marie for about 3 hours to create a rich strawberry nectar, then chill — this will later be used as a glossy glaze.
3
Make the soft strawberry jelly: heat fresh strawberries (raspberries optional) with lemon juice, then stir in a sugar and agar agar mixture. Bring to a boil and cook for about 2 minutes, then chill completely until it turns into a smooth, jelly-like marmalade.
4
Make the nutty granola crust: combine hazelnuts, pistachios, rolled oats, sesame seeds, and chia seeds, then mix in melted butter combined with honey and a pinch of flaky salt. Pulse everything together into a granola-like mixture.
5
Press the granola mixture firmly and evenly into the base of a cake ring, using a spatula, the bottom of a glass, or a flat measuring cup. Bake at 160°C (330°F) for about 15 minutes, then let it cool completely with the ring still on.
6
Whip the overnight-chilled vanilla ganache montée to medium-soft peaks, then transfer it to a piping bag and set aside at room temperature.
7
Using a paddle attachment, beat the room-temperature cream cheese with lemon zest, lemon (or lime) juice, and sugar until smooth and lump-free, then fold in the whipped ganache montée to form the cheesecake filling.
8
Pipe two thick rings of the cream cheese filling around the edge of the cake ring, pressing it against the sides. Fill the base about a third full, add dollops of the soft strawberry jelly, then cover with the remaining filling and smooth the top with an offset spatula.
9
Freeze the assembled cheesecake overnight to set.
10
The next day, loosen the cake ring with a hair dryer and remove it, sliding bamboo skewers under the cake for support. Pour the slightly set strawberry glaze over the top for a glossy, vibrant finish, and the cheesecake is ready to serve.
PrimedTableBETA
