Layered Roasted Strawberry & White Chocolate Cheesecake
 
Prep time
Cook time
Total time
 
Author:
Serves: 12
INGREDIENTS
  • FOR THE SPONGE CAKE:
  • 1 cup / 120g all-purpose flour
  • 0.5 cup / 60g cornstarch
  • 6 large eggs, separated
  • 1.5 teaspoons pure vanilla extract
  • ¾ cup / 170g sugar
  • pinch of salt
  • FOR THE CHEESECAKE FILLINGS:
  • 3 cups fresh strawberries
  • 1 tablespoon sugar
  • 1 lb / 450g nonfat greek yogurt
  • 8 oz / 250g / one package cream cheese
  • 1.5 cup / 180g powdered sugar
  • 2.5 packs gelatin
  • ¾ cup water
  • 6 oz / 180-200g white chocolate
  • You also need three 6-inch cheesecake pans and one 11 x 17 inch baking sheet, as well as a 6 inch cookies cutter.
INSTRUCTIONS
  1. SPONGE CAKE: Preheat the oven to 350°F / 180°C and butter your 11 x 17 baking sheet. Beat egg yolks, vanilla, and sugar on high speed in your stand mixer until thick and pale, about 3 minutes.
  2. Combine the egg whites and salt in a separate bowl and beat on medium speed until soft peaks form, about 1½ minutes.
  3. With the mixer running, slowly add the remaining 6 tablespoons sugar. Continue beating until stiff and glossy, about 1 minute.
  4. Fold the egg-white mixture into the egg-yolk mixture. Then fold in the flour and cornstarch in three additions.
  5. Pour the batter onto the baking sheet and bake until light golden brown and a cake tester inserted into the center comes out clean, about 20 minutes.
  6. Let the cake cool down for at least 15 minutes and then cut out 2 circles with the cookie cutter, and 2 half circles (You will have to stick them together later).
  7. STRAWBERRY FILLING: Start with roasting the strawberries. Spread the washed strawberries on a baking sheet covered with parchment paper and sprinkle 1 tablespoon of granulated sugar on top.
  8. Bake at 350°F / 180°C for about 20 minutes until strawberries are soft. Transfer them into a blender and puree.
  9. Combine the Greek yogurt and the cream cheese in the bowl of your stand mixer and mix on medium-high speed until well combined.
  10. Spoon out 1 cup and set aside.
  11. Mix in the strawberry puree and sift in the powdered sugar, continue to mix on low speed until well combined.
  12. WHITE CHOCOLATE FILLING: Melt the white chocolate in a double boiler. Once it's melted and cooled down a little bit, mix it into the reserved cup of yogurt-cheese mixture.
  13. Sprinkle the gelatin over ¾ cup of water and let it dissolve. Then slowly warm up the gelatin on your stove over low heat for about 1-2 minutes.
  14. Spoon 2 tablespoons of the gelatin into the white chocolate filling and the rest into the strawberry mix. Stir until well combined.
  15. ASSEMBLE CAKE: Line the sides of each cheesecake pan with parchment paper. Put the sponge cake circles on the bottom of each pan.
  16. Divide the white chocolate cheesecake filling on top of the sponge cakes and even it out.
  17. Put the pan in your freezer for just 10 minutes to let the layers set.
  18. Then divide the strawberry cheesecake filling amongst the pans and refrigerate for at least 2 hours.
  19. Once the cakes are set and firm, stack them on top of each other and garnish with fresh strawberries!
Recipe by Sugary & Buttery at http://www.sugaryandbuttery.com/2013/08/layered-roasted-strawberry-white-chocolate-cheesecake.html