Ingredients for the crust:
150 grams (5 oz) Graham cracker crumbs
75 grams (2,5 oz) unsalted butter, melted
Ingredients for the filling:
400 grams (14 oz) cream cheese
200 grams (7 oz) sour cream
250 grams (9 oz) sweetened heavy whipping cream
10 grams (o,35 oz) unflavored gelatin
50 ml. water
250 grams (9oz) fresh strawberry puree
150 grams (5 oz) powder sugar
1 tea spoon vanilla extract
Ingredients for the chocolate topping:
200 grams (7 oz) dark chocolate
100 grams (5 oz) butter
1/2 tea spoon coconut extract or 1 table spoon coconut liquor
For the crust:
Mix all ingredients in a small bowl.
In order to get a good cake-like shape of the cheesecake, use a cake baking tin with removable bottom – 6 inch.
Remove the bottom, you will use only the sides. Place the side of the tin in the center of a cake stand. Pore the butter biscuits in the cake tin while holding the cake tin still. Then, while holding the cake tin with one hand, gently and evenly spread the biscuits on the bottom of the cake stand. Press the biscuits with a flat bottomed glass or a spoon until even. Once you press the biscuits to the bottom of the cake stand, then the baking tin will stop moving.
Place in the fridge.
For the filling:
In a large bowl mix the strawberry puree, vanilla extract, powder sugar, cream cheese and sour cream – use a hand hold mixer or a whisk.
In another bowl beat the whipped cream until stiff peaks form.
Place the gelatin in a small heatproof bowl with the water and let it dissolves for a few minutes. Place the bowl with the gelatin over a small saucepan with simmering water. Let the gelatin cooks until smooth, crystal clear like water, only little yellowish. Let it cool off for a few minutes.
Add the gelatin to the strawberry mixture and beat well with a hand mixer.
Add the whipped cream to the strawberry – gelatin mixture and beat again with a hand mixer for a few minutes.
***When you use gelatin in such smooth and airy mixtures it is important to whisk the mixture very well, so the gelatin distributes evenly within the mixture.
Pour the mixture in the prepared pan with the biscuits bottom.
Place back in the fridge for 2 hours.
For the chocolate topping:
In a small saucepan mix the chocolate, coconut and butter until fine and glossy.
Let it cool to room temperature, as you stir often and then pour over the cheesecake. Let it cool completely and then serve with additional strawberries.
***Make sure to frequently stir the chocolate mixture while it cools off, in order to keep it nice and glossy. Don’t wait too long to pour the chocolate over the cheesecake because it hardens as it cools.