UPSIDE DOWN STRAWBERRY CHEESECAKE
 
 
Ingredients
  • FOR THE BASE
  • 35 oreo biscuits
  • 7 tbsp butter, melted (98g)
  • FOR THE FILLING
  • 1 cup cream cheese (225g)
  • ¼ cup white chocolate, melted
  • ⅓ cup condensed milk
  • 1 cup whipped cream (1/2 cup whipping cream whipped to stiff peaks)
  • For the strawberry compote
  • 12-15 chopped strawberries
  • 1 tbsp sugar
  • 2 tbsp water
Instructions
  1. Grind the biscuits into fine crumbs and mix it with melted butter until it resembles wet sand.
  2. Press the biscuit mixture into the bottom of a 6 inch round springform pan. Cover the sides also evenly with the biscuit base. Place it in the refrigerator to set while you prepare the filling.
  3. ⁠In a mixing bowl, whisk together softened cream cheese, melted white chocolate, condensed milk and whipped cream until it's smooth and creamy.
  4. ⁠For the strawberry compote- in a pan add chopped strawberries, sugar , water and let it cook at medium heat till the strawberry softens and you achieve a thick jammy consistency.
  5. ⁠Pour half of the cheesecake filling over the set biscuit crust and spread out into an even layer.
  6. ⁠Now add the strawberry compote and spread evenly over the cheesecake layer and pour the remaining cheesecake feeling. Tap the pan a few times to even out the cheesecake layer.
  7. ⁠Refrigerate the cheesecake for at least 6 hours or until it's firm.
  8. ⁠Flip the pan upside down on a plate and then open the springform pan. Serve the cheesecake in an upside-down form with the biscuit layer on top and filling at the bottom.
Recipe by Bake with Shivesh at https://bakewithshivesh.com/upside-down-strawberry-cheesecake/