Pie Crust

1.   Make either a full recipe or half of my flaky pie crust recipe. Freeze unused crust for future use

2.   Line the bottom of a square springform pan with parchment. Press pie crust into pan and even the depth. Bake at 320 F or 160 C for 15-20 minutes, but watch it carefully to avoid overbaking. Let cool to room temperature

Strawberry Sauce

3.   Add the frozen or fresh strawberries and sweetener to a sa s. Mash the berries into a smooth sauce. Drizzle the gelatin powder over the sauce, stir in immediately. Cook one minute, remove from heat and cool to room temperature

Cheesecake

4.   Add the mascarpone to a large bowl. Whip 1 minute to velvety smooth. Pour in the heavy cream, sweetener and vanilla. Whip to medium stiff stage. Pour in 2/3 of the strawberry sauce, whip on low speed to stiff peak stage

5.   Line the sides of the spring form pan with parchment. Pour into spring form pan and level the surface. Pour the reserved strawberry sauce over cheesecake. Refrigerate for several hours until firmly set. Best if left over night to set

OPTIONAL Garnish

6.   Melt the white chocolate over a bain marie. Cool until slightly warm to touch

7.   Wash and pat dry the strawberries. Hold the green leaves and dip 2/3 into melted white chocolate. Place onto parchment lined platter. Repeat until all the strawberries have been dipped. Place in refrigerator for 10 minutes to harden the chocolate coating

Assembly

8.   Remove cheesecake form pan and peel off the parchment. Cut into 4 rows by 4 rows. Place one chocolate strawberry on each square. Face all the strawberries on a diagonal to one corner. Keep refrigerated until ready to serve