Cheesecake with macerated strawberries, enhanced with a maple-white balsama coulis.
Ingredients
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*** Cheesecake
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2 cups Graham cracker crumbs
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1/4 cup Golden brown sugar
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1/3 cup Melted unsalted butter
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2 packs of 500g Cream cheese, at room temperature
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1 cup Whipping cream, chilled
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1 cup Icing sugar
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3 tbsp. Fresh lemon juice
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1 zest Lemon
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1 vanilla pod vanilla
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*** Strawberries macerated in white balsama
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1 box Fresh strawberries cut into thin slices
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3 tbsp. White Balsama @oliveetolives
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2 tbsp. white sugar
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2 leafs fresh mint
Preparation
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1. Cheesecake (preparation) In a bowl, combine the cookie crumbs, brown sugar, and melted butter. Mix until the crumbs are well coated. Lightly grease and line the bottom and sides of a 9-inch springform pan with parchment paper. Place the crust mixture in the bottom of the springform pan and press down firmly. Place in the refrigerator while you prepare the cheesecake filling. In a large bowl, whip the cream with 1/2 cup of the confectioners' sugar until stiff peaks form. In a second bowl, beat the cream cheese, lemon juice and zest, vanilla, and the remaining 1/2 cup of the confectioners' sugar. Fold the cheesecake mixture into the whipped cream. Pour the mixture over the cake crust and wrap with plastic wrap. Refrigerate for 8 hours or overnight.
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2. Macerated Strawberries with White Balsama (preparation) In a bowl, combine the strawberries, sugar, white balsama, and mint leaves. Let stand for 30 minutes. Arrange the strawberries on top of the cake.
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3. Strawberry-Maple Coulis & White Balsama (Preparation) In a small saucepan over medium heat, combine the strawberries, maple syrup, and white balsama. Simmer for 10 minutes. Using a stick blender, purée. Strain through a sieve, if desired.
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4. Serve a slice of cake with a generous portion of coulis!
