Why drink a milkshake when you can eat it in cheesecake form?
13 graham crackers, crushed
175ml unsalted butter, melted
3 (8 oz.) bricks cream cheese room temperature
1 ¼ cups granulated sugar
1 cup sour cream
¼ cup heavy cream
2 tsp. vanilla extract
3 tbsp strawberry flavouring
2 drops pink food gel
1 tsp. strawberry syrup
7 - 9 Strawberry white chocolate truffles
2 tsp gelatin + 2 tbsp water
3 tbsp freeze dried strawberries, crushed
1 cup heavy cream
2 T. powdered sugar
11 Strawberry white chocolate truffles
Add the graham crackers to a food processor and process until it resembles crumbs. Add the melted butter and pulse to coat the crumbs.
Press the crust into the bottom of a 9 inch springform pan. Chill in the fridge for 1 hour.
Add the water and gelatin to a mixing bowl and mix until well combined. Microwave for 30 seconds and set aside to cool slightly.
Add the cream cheese and sugar to a large mixing bowl and mix using an electric mixer until smooth.
Add the sour cream, cream, melted gelatin and vanilla extract and mix until well combined.
Add half of the mixture to the springform pan. Use a small offset spatula to smoothen the cheesecake mixture. Add the strawberry white chocolate truffles and set aside.
Add the strawberry flavouring, pink food gel and strawberry syrup and mix until well combined.
Add the strawberry cheesecake in the springform pan and spread using the spatula. Chill in the fridge for 2 hours to set.
Add the cream and vanilla to a large mixing bowl and whip to stiff peaks using an electric hand mixer.
Add the cream to a piping bag fitted with a Wilton 1M piping tip and pipe little swirls of cream on top of the cheesecake. Finish with more strawberry white chocolate truffle and a sprinkle of freeze dried strawberry.