Strawberry and white chocolate cheesecake

Method

1. Melt the white chocolate in a bowl set over a pan of simmering water (the bowl should not touch the water). When totally melted, pour on to a large baking sheet lined with greaseproof paper and tip from side to side until it covers the tray in a layer about 5mm thick. Place in the freezer for about 10–20 minutes until frozen.
2. Place 300g of the strawberries into a saucepan with 25g of the caster sugar and 75ml of water and bring to the boil. Reduce the heat and simmer for three to four minutes.
3. Pass through a fine sieve into a bowl, then add the soaked gelatine – squeezing out any excess liquid – and stir until totally dissolved. Allow to cool to room temperature.
4. Use a 20–25cm stainless steel ring to cut out the centre of the flan case. We used a triangle mould for the photo because we were feeling poncey. With a sharp knife, cut the sponge in half horizontally so you end up with two thin pieces. Set one half on a serving plate and save the other half for another time, or blitz for cake crumbs. Place the ring back over the sponge disc, then drizzle over the fruit liqueur (if using).
5. Put the cream cheese, crème fraîche, double cream, remaining sugar and vanilla seeds into a bowl and whisk until well combined.
6. Spoon the cheese mixture into the ring, making sure that it is pressed into the edges. Smooth the top with a palette knife.
7. Cover the top of the cheesecake with the rest of the strawberries, then lift the ring off (warming quickly with a blowtorch is the best way to remove the ring cleanly; if you haven’t got one, dip a cloth into hot water and run around the ring).
8. Drizzle over the strawberry glaze.
9. Break the frozen white chocolate into shards and press around the edge of the cheesecake until totally covered.
10. Serve straight away.