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Strawberry & White Chocolate Frozen Cheesecake with Basil Sugar Recipe

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Here’s a tasty recipe to make your National Strawberry Month (May) just a little bit sweeter! This garden-fresh Strawberry & White Chocolate Frozen Cheesecake w/ Basil Sugar recipe by Gavan Knox is a must-try for the season!

Strawberry & White Chocolate Frozen Cheesecake with Basil Sugar Recipe
Credit: @crumbsinmybeardyyz

Knox is an award-winning Canadian baker, chocolate aficionado, LGBTQ+ father of two and the only Eastern Canadian competitor on Food Network Canada’s hit dessert competition show The Great Chocolate Showdown.

Knox is known for his unexpected flavour combinations – from his Black Garlic Ice Cream Sandwich recipe to his Chocolate Vinegar Cake and the addition of basil in his Strawberry Cheesecake recipe. His baking philosophy is that no ingredient is off-limits, which is what wowed the judges on The Great Chocolate Showdown – including baking legend Anna Olson.

Strawberry and White Chocolate Frozen Cheesecake w/Basil Sugar

By Gavan Knox

Ingredients

Cheesecake Base

  • 1 1/2 cups Graham cracker crumbs (approx 10 full crackers, crushed)
  • 5 tbsps salted butter
  • 1/3 cup brown sugar
  • 1 tbsp ground cinnamon

Cheesecake filling

  • 5 oz White chocolate, broken into pieces
  • 12 oz Full fat cream cheese, at room temperature
  • 1 cup Icing sugar
  • 1 tbsp Vanilla extract
  • 1 tbsp Maple syrup, or honey
  • 1 cup Whipping cream
  • 1 lb Strawberries, chopped small

Basil sugar

  • 1/2 cup Granulated sugar
  • 1/4 cup Fresh basil leaves, torn

Macerated strawberries

  • 1 cup Strawberries, chopped small
  • 3 tbsp Birch syrup

Directions

Cheesecake base

  1. Preheat oven to 300 degrees F
  2. Double line a 9″ cake pan (2″ high sides) or spring-form tin. Set aside until needed
  3. Heat a thick-bottomed pan on medium heat. Add the butter and stir until melted
  4. The butter will start to foam up a bit and then subside. Watch carefully as lightly browned specks begin to form at the bottom of the pan, and the foam starts to turn brown in spots. Smell the butter; it should have a nutty aroma
  5. Remove from the heat and pour the brown butter into a bowl to stop it from cooking further
  6. Add in the dry ingredients and stir until evenly combined
  7. Press the butter mixture into your prepared tin.  Use the back of a large spoon or measuring cup to press the crumbs into an even layer on the bottom of the tin
  8. Bake in the preheated oven for 10 mins
  9. After the cooking time remove from the oven and allow to cool fully before filling

Cheesecake filling

  1. Melt the chocolate in a bowl over a pan of simmering water, or in the microwave in 20-second bursts, stirring occasionally,  until full melted. Set aside to cool whilst preparing the rest of the filling
  2. In the bowl of a stand mixer combine the icing sugar, cream cheese, vanilla extract and maple syrup. Beat on medium speed until smooth and silky
  3. In a separate bowl whip the whipping cream until soft peaks. Transfer into the stand mixer bowl with the cream cheese mixture and beat on medium speed until thick
  4. Pour into the cooled melted white chocolate and beat on medium until combined
  5. Remove the bowl and fold the chopped strawberries into the cream cheese mixture for a couple of minutes
  6. Pour the strawberry cream cheese mixture over the crumb base and smooth
  7. Gently press a layer of cling wrap over the surface of the cheesecake to protect it while it freezes. Place the cheesecake flat in the freezer for 3 hours until lightly frozen
  8. While the cheesecake freeze prepare the basil sugar

Basil sugar

  1. In a food processor, pulse the sugar and basil until uniform in colour and nicely green. Store in an airtight jar in the fridge for up to 2 weeks. Shake/ stir the jar and contents occasionally to redistribute the flavour
  2. Set aside until needed for this recipe

Macerated strawberries

  1. In a bowl, stir to combine the chopped strawberries and birch syrup
  2. Cover and refrigerate until needed
  3. Stir well prior to using

To assemble and serve

  1. Remove the cheesecake from the freezer approximately 10 minutes before serving
  2. Run a warm knife under hot water and use to run the rim of the tin to loosen the cheesecake edge. Remove from the tin and garnish with basil sugar and macerated strawberries. Again use a warm knife to slice the cheesecake into portions
  3. If you prefer a more standard chilled cheesecake, remove from the freezer 2 hrs before serving and allow to defrost in the fridge prior to slicing and serving

**The cheesecake will keep in the fridge, lightly wrapped in cling wrap for up to 3 days.

(I also used some sugar dipped strawberries on top. Lightly whisk 1 egg white until frothy. Lightly paint the berries with the egg white and dip in fine sugar to coat. Allow to set at room temperature for approx 4 hrs. Use as a garnish)**