for 12 person

Base

100 g	white chocolate, finely chopped
100 g	butter, cut into pieces
150 g	Pretzel sticks, finely chopped

Strawberry mixture

250 g	strawberries, cut into pieces
400 g	double cream cheese (e.g. Filona)
200 g	sour single cream
150 g	plain greek yoghurt
100 g	icing sugar
1 tsp	bourbon vanilla powder

Cheesecake

3 tbsp	water
4 ½ leaf	gelatine, immersed in cold water for approx. 5 mins., drained

To decorate

4	nectarines, halved, cut in thin slices,
6	strawberries, cut in half
2 tbsp	ginger syrup

How it's done

Base

Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate, add the butter, stir until smooth. Add the pretzel sticks, mix, transfer to the prepared tin, press down well with the back of a spoon, chill for approx. 15 mins.

Strawberry mixture

Place the strawberries in a measuring cup, puree, pour into a bowl. Add the cream cheese and all the other ingredients up to and including the vanilla, mix using the whisk attachment on a mixer.

Cheesecake

Bring the water to the boil in a small pan. Remove the pan from the heat, add the sheets of gelatine and dissolve while stirring, combine with 3 tbsp of the strawberry mixture, then stir immediately into the remaining mixture, spread over the base. Cover and leave to set in the fridge for approx. 6 hrs.

To decorate

Arrange the nectarines and strawberries on top of the cake. Drizzle the cake with the syrup.

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