Bottom:
170 g unsalted butter
75 g pecans
170 g flour
1 tbsp powdered sugar
Melt the butter. Chop the nuts finely. Combine everything and spread into a buttered springform pan, lined with a round of parchment paper or cut out teflon sheet. (You can attempt to do this without lining, but I wouldn't dare.)
Bake at 175° for 22-25 minutes or until lightly golden. Remove and let cool completely in the pan.
Filling:
200 g cream cheese
300 g white chocolate
25 g sugar
500 ml (2 cups) heavy cream (35-40% fat)
Melt the chocolate. Mix sugar and cream cheese and add the chocolate to this. Beat the cream until it holds soft peaks - don't overbeat it. Fold in with the rest. Pour into the pan, and smooth the top. Refrigerate for at least three hours.
Topping:
500 g strawberries
Trim the strawberries to a fairly even size, and decorate the top of the cake.
170 g unsalted butter
75 g pecans
170 g flour
1 tbsp powdered sugar
Melt the butter. Chop the nuts finely. Combine everything and spread into a buttered springform pan, lined with a round of parchment paper or cut out teflon sheet. (You can attempt to do this without lining, but I wouldn't dare.)
Bake at 175° for 22-25 minutes or until lightly golden. Remove and let cool completely in the pan.
Filling:
200 g cream cheese
300 g white chocolate
25 g sugar
500 ml (2 cups) heavy cream (35-40% fat)
Melt the chocolate. Mix sugar and cream cheese and add the chocolate to this. Beat the cream until it holds soft peaks - don't overbeat it. Fold in with the rest. Pour into the pan, and smooth the top. Refrigerate for at least three hours.
Topping:
500 g strawberries
Trim the strawberries to a fairly even size, and decorate the top of the cake.
