Today we are going to make a delicious cheesecake with jelled strawberry compote and fresh strawberries.

As a crust we are going to use shortbread base (pate sablee), and our cheesecake will be glazed with a glossy white glaze to give it some elegance and refinement.

Ingredients for the shortbread base (pate sablee base):

Directions for the shortbread cheesecake base:

  1. With a mixer cream the softened, chopped into cubes butter.
  2. Add the confectioner’s sugar and salt, mix well.
  3. Beat the whole egg and add it to the butter, mix until blended in completely.
  4. Add the almond flour, mix well.
  5. Combine the sifted cake flour and baking powder, add them to the dough. Mix at a low speed just until blended in, do not overmix the dough.
  6. Form a ball with the hads and wrap it with a plastic film. Refrigerate for 2 hours.

Shaping and baking the shortbread base for the cheesecake

  1. Preheat the oven to 180°C (356°F).
  2. Remove the dough from the fridge, place it in between two sheets of parchment paper, roll the dough to about 1 cm thick.
  3. Remove the upper sheet of paper, place a stainless steel baking ring (16 cm diameter) on the rolled dough and cut a circle with a knife. Place the dough (in the ring, with the baking paper beneath it) on a baking pan and bake about 14 minutes at 180°C (356°F) until golden, the exact time depends on the oven.
  4. Remove from the oven and let it cool completely.

Ingredients for the jelled strawberry compote:

Procedure – jelled strawberry compote for the cheesecake

  1. Chop the fresh strawberries, mix them with the sugar, cover with a plastic film and send to a fridge for 2 hours. Then drain the strawberries.
  2. Place the strawberries in a blender and make a puree. Do not blend them completely, it is better to leave some small pieces of berries for the texture.
  3. Place the strawberry puree in a saucepan and heat the puree to 65°C (149°F) stirring continuously, than add the pectin (you can mix it with some additional sugar if you prefer the compote to be more sweet). Stir well to blend it in completely. To let the pectin spread evenly heat the puree to 85°C (185°F).
  4. Pour the compote in a round baking mould or ring (16 cm diameter) covered with a plastic film, with a spatula make an even layer about 1.5 cm high.
  5. Sent to a freezer for 3 hours, it should be completely firm and frozen to use.

Ingredients for the cheesecake:

Directions for the cheesecake:

  1. Place the sheets of gelatin in a cold water.
  2. Whip the egg yolks with the sugar.
  3. Heat the milk and the 80 ml of heavy cream in a saucepan. When the milk comes to a boil, temper the yolks slowly by beating in the hot cream in a thin stream.
  4. Return all to the saucepan. Cook the mixture to 82°C (180°F) being careful not to exceed this temperature.
  5. Squeeze the gelatin sheets and add them to the mixture, mix well.
  6. Pour the mixture over the white chocolate (finely chopped). Stir well to let it melt and blend in completely.
  7. Let the mixture cool to 55-60°C (131-140°F), than add the mascarpone and the vanilla essence, mix well.
  8. Let the mixture cool to 30-35°C (86-95°F).
  9. Whip the cream 125 (ml) into soft peaks. Carefully fold in the whipped cream, working quickly before the gelatin sets. Chill the mixture a bit until it starts to set.
  10. Pour the cream cheese mixture into a round silicone mold (18 cm in diameter, 5 cm high). Fill the mold to one third. Then stir a bit the mixture with a silicone spatula, moving it gently to insure that the it is evenly distributed, which means that the surface and sides of the cheesecake will be perfect.
  11. Demold the frozen jelled strawberry compote and place on the cream cheese layer, press gently.
  12. Pour more cream cheese mixture, fill the mold almost to the top.
  13. Place the shortbread base on the top and press gently. Align the surface of the cheesecake with a spatula and some more cream cheese mixture.
  14. Cover with a plastic wrap and freeze for minimum 8 hours.

Ingredients for the white glossy mirror glaze:

Directions for the white mirror glaze:

Glazing the cheesecake with the mirror glaze

Decorating the cheesecake

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