Pastry by Saloni

How to Make the Biscuit Base
1 Prepare an 8-inch (20 cm) springform pan by wrapping the outside with aluminum foil to create a tight seal. This helps prevent any leakage during chilling or if using a water bath to bake the cheesecake.
2 Using a food processor, finely crush the biscuits until they resemble coarse sand. Combine crushed biscuits with melted butter. Mix until the texture looks like wet sand. 
3 Pour the mixture into the prepared pan. Press it firmly into an even ¼-inch layer across the base and all the way up the sides.
4 Once the crust is shaped, place the pan in the refrigerator for about 30 minutes to allow it to set.
How to Make the Strawberry Layer and Topping
6 Wash, hull, and half the strawberries. Place them in a saucepan with sugar and let them sit for about 5 minutes without heat to soften and release their juices. Cook the mixture over low to medium heat, stirring occasionally, until it begins to boil gently.
7 In a bowl, mix cornstarch with water and lemon juice to create a smooth slurry. Slowly pour in the slurry. Continue cooking for about 1 minute, or until the mixture thickens to a glossy consistency.Avoid overcooking the strawberries. Remove from the heat.
8 Transfer the thickened strawberry mixture to a shallow bowl or tray to cool completely in refrigerate for about 1 hour or in freezer to speed up the process.
9 Blend ¾ of the chilled strawberry mix with 2 tsps of corn starch in a food processor until smooth, this will be used for the strawberry cheesecake layer. Store the remaining in the fridge for the topping.
How to Make the Vanilla Cheesecake Layer
11 Preheat the oven to 160°C (320°F). In a large mixing bowl, combine cream cheese and plain yogurt. Using an electric hand mixer or a stand mixer fitted with a paddle attachment, beat until the mixture is smooth and creamy with no lumps. 
12 Add sugar, vanilla extract and salt, continue mixing until fully incorporated. Pour whipping cream and cornstarch, then mix again until the batter is completely smooth.
13 Pour half of the cheesecake batter into the prepared crust and spread evenly. Combine the remaining cheesecake batter with the prepared strawberry pureed mixture, reserve a few spoons for a marbled topping(optional). Mix until it is smooth.
14 Gently pour the strawberry layer over the plain layer and swirl in a bit of strawberry topping for a marbled effect.
15 Place the pan in a water bath (or place a tray with boiling water on bottom rack to create steam), and bake for 50 to 55 minutes, or until the edges are set and slightly puffed, while the center remains slightly jiggly. 
16 Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 45 minutes. Then remove it from the oven and allow it to cool completely at room temperature. Refrigerate the cheesecake for 4 to 5 hours, or until fully set and chilled through.
How to Make the Whipped Cream Topping
18 For best results, place your mixing bowl and the whisk attachment in the refrigerator or freezer for 10 to 15 minutes before starting.
19 Once chilled, beat cold whipping cream until it thickens, then add powdered sugar, Greek yogurt (or sour cream), and vanilla.
20 Continue beating on medium-high speed until medium peaks form.
21 Use the whipped topping immediately to decorate the cheesecake, or store it in the refrigerator until ready to use.
How to Assemble the Strawberries and Cream Cheesecake
23 After chilling the cheesecake for at least 4 to 5 hours or preferably overnight, remove it from the refrigerator and carefully transfer it to a serving plate or cake stand.
24 Using a spoon, swirl the whipped cream topping on the cheesecake to form a thick ring and create a shallow well in the center, perfect for holding the strawberry topping.
25 Spoon the chilled strawberry topping into the center, spreading gently. Add a few halved fresh strawberries on top for garnish.
26 Place the finished cheesecake back in the refrigerator for 15 to 20 minutes to allow the topping to firm up slightly before slicing. For clean, professional-looking slices, use a sharp knife dipped in hot water and wiped clean between cuts. Store any leftovers in an airtight container in the refrigerator for up to 3 to 4 days.