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Prepare the crust: Crush the biscuits into fine crumbs. Mix with melted butter until combined. Press into the base of a springform pan (about 20 cm) and chill for 20 minutes.
Make the filling: In a mixing bowl, beat cream cheese and powdered sugar until smooth. Add vanilla extract.
Whip the heavy cream until soft peaks form, then fold into the cream cheese mixture.
Gently fold in the melted white chocolate until smooth and creamy.
Spread the filling over the chilled crust and smooth the top. Chill for at least 4 hours, preferably overnight.
Add the topping: Arrange sliced strawberries on top of the cheesecake. Warm the jam slightly and brush over the berries for a glossy finish.
Serving and storage tips:
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