Ingredients
400 g strawberries
75 g sugar
½ juice of a lemon
Vanilla seeds of a pod
8 g potato starch (or cornstarch)
48 g water
200 g biscuits
10 g sugar
75 g melted butter
400 g cream cheese
400 g heavy cream split
125 g icing sugar
2 tsp vanilla essence (or vanilla seeds of one pod)
Biscuit Base
Semi soft Strawberries with Strawberry Vanilla Syrup
Cheesecake Filling
Tools
Piping bags (optional but recommended)
10 Metal rings (cm diameter; optional)
Blow torch (optional; see notes)
Directions
Step 1
Semi-soft Strawberries with Strawberry Vanilla Syrup
400 g strawberries
75 g sugar
8 g potato starch (or cornstarch)
48 g water
Step 2
Mix potato starch and water in a small bowl until well combined.
Step 3
Rinse the strawberries under cold water to clean them, then remove the stems while keeping the strawberries whole.
Step 4
In a medium-sized pot over medium-high heat, add the cleaned strawberries. Stir in the sugar, lemon juice, and vanilla seeds. Gently swirl the pot in one direction to encourage the strawberries to release their juices and soften.
Step 5
As the strawberries begin to soften, gradually pour in the starch water while stirring gently to avoid breaking the strawberries. Continue stirring until the mixture comes to a gentle boil.
Step 6
Once the sauce has thickened, remove the pot from the heat and transfer the strawberry mixture into a container and refrigerating. To expedite the cooling process, place the container in an ice bath or the freezer for a faster chill.
Step 7
Biscuit Base
200 g biscuits
10 g sugar
75 g melted butter
Step 8
Blend the biscuits into a fine crumble, or place them in a plastic bag or zip-lock bag and crush them with a rolling pin.
Step 9
Add sugar and melted butter to the biscuit crumble.
Step 10
Prepare a tray lined with parchment paper or a silicone mat.
Step 11
Place 6 metal rings (10cm diameter) or your desired ramekins or serving dishes on the prepared tray.
Step 12
Evenly distribute the crumble mixture among all the rings and pack it down neatly.
Step 13
Place the tray with the filled rings in the freezer to allow the crust to set quickly.
Step 14
Cheesecake Filling
400 g cream cheese
400 g heavy cream split
125 g icing sugar
2 tsp vanilla essence (or vanilla seeds of one pod)
Step 15
Combine all the ingredients in a container or bowl, and refrigerate if not using immediately. When ready, whip them quickly until soft peaks form, then transfer the mixture into a piping bag.
Step 16
Assembly
Biscuit Base
Semi soft Strawberries with Strawberry Vanilla Syrup
Cheesecake Filling
Step 17
Place the cheesecake filling into a piping bag.
Step 18
Gently dislodge the biscuit base and place it onto a desired serving plate.
Step 19
Pipe the cheesecake filling evenly among the servings along the inside of the metal ring, leaving a slight indentation in the centre to create a nest.
Step 20
Gently use a blow torch to heat the sides of the metal ring to loosen it from the cheesecake.
Step 21
Add 3-5 strawberries, along with syrup, on top of each cheesecake serving.
Step 22
Serve immediately and enjoy!
