Yesterday was Mother's Day here in Sweden, and we celebrated by inviting mom over for dinner. We had a great menu - shrimp salad with red onions, mango, lime and sweet chili sauce on nachos, grilled lamb with quinoa feta salad with pickled onions, and then this fabulous cheesecake. I combined a couple of recipes for it - the bottom is from Diane Mott Davidson's culinary mystery novel "Dying for Chocolate", and the filling is from the latest BBC Good Food magazine. The strawberries? All mine. Not local yet, but they were pretty good nonetheless.
The bottom is very crunchy and can be a little hard to cut, but super tasty and not very sweet. The filling is ultra-creamy and would also work well as a mousse - dollop into glasses, maybe layered with cookie crumbs, top with fruit...
White Chocolate Cheesecake
Bottom:
170 g unsalted butter
75 g pecans
170 g flour
1 tbsp powdered sugar
Melt the butter. Chop the nuts finely. Combine everything and spread into a buttered springform pan, lined with a round of parchment paper or cut out teflon sheet. (You can attempt to do this without lining, but I wouldn't dare.)
Bake at 175° for 22-25 minutes or until lightly golden. Remove and let cool completely in the pan.
Filling:
200 g cream cheese
300 g white chocolate
25 g sugar
500 ml (2 cups) heavy cream (35-40% fat)
Melt the chocolate. Mix sugar and cream cheese and add the chocolate to this. Beat the cream until it holds soft peaks - don't overbeat it. Fold in with the rest. Pour into the pan, and smooth the top. Refrigerate for at least three hours.
Topping:
500 g strawberries
Trim the strawberries to a fairly even size, and decorate the top of the cake.
Recipe in Swedish:
Vit chokladcheesecake med jordgubbar
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