Strawberry cheesecake

Serves 12

  • 45 Savoiard (Ladyfingers) biscuits
  • 600 g cream cheese
  • 200 g white chocolate
  • 200 ml whipping cream
  • 1 tsp vanilla sugar
  • 250 g strawberries


  • 2 dl water Juice of 1 lemon
  • 2 dl sugar
To prepare the syrup, pour the water, sugar and lemon juice into a pan, bring to a boil and cook for 4–5 minutes. Allow the syrup to cool.
Dip the biscuits one by one into the syrup and arrange ⅓ of them on a cake stand. Melt the white chocolate over a hot-water bath, allow to cool for a while. Whip the cream and stir carefully into the melted chocolate and cream cheese.
Pour ⅓ of the cream onto the biscuits and cover with ⅓ of chopped strawberries. Then add a layer of biscuits dipped in syrup, a layer of cream and a layer of strawberries. Repeat for the third layer. If desired, decorate with peppermint leaves or grated white chocolate.