Cream Cheese Strawberry Cake

Ingredients

• 250 g white chocolate
• 2 tbsp heavy cream
• 50 g unsalted peanuts
• 50 g cornflakes
• 6 sheets gelatin
• 600 g strawberries
• 1 handful basil
• 300 ml heavy cream
• 400 g cream cheese
• 150 g yogurt
• 1 tsp vanilla extract
• 75 g sugar
• 1 untreated lime (zest and juice)

Instructions

1. 1.

   Chop the chocolate and melt it with the heavy cream over a double boiler. Roughly chop the peanuts and mix them with the cornflakes into the cooled chocolate mixture. Line a springform pan with plastic wrap and spread the chocolate base evenly. Refrigerate for about 1 hour to set.

2. 2.

   Soak the gelatin in cold water. Wash, trim, and halve or quarter the strawberries depending on size. Rinse the basil, pat dry, and finely chop all but a few leaves for garnish. Whip the heavy cream until stiff peaks form. In a bowl, blend the cream cheese with yogurt, vanilla extract, sugar, lime juice, and zest until smooth. Warm 6 tbsp of this mixture with the drained gelatin in a saucepan over medium heat until the gelatin dissolves. Stir into the remaining batter. Fold in the whipped cream and basil, then gently fold in about three‑quarters of the strawberries. Spread onto the chocolate base, smoothing the surface, and chill for at least 3 hours.

3. 3.

   Before serving, release the cake from the mold and garnish with the remaining strawberries and basil leaves.