Strawberry Cheesecake

Method

1. Prepare a 22 cm springform pan: line the bottom with parchment paper and grease the sides with melted butter or oil.
2. Crush 350 g of biscuits and mix with 160 g of melted butter. Press the mixture into the pan and place in the freezer while you prepare the filling.
3. In a bowl, combine 250 g of robiola cheese, 280 g of ricotta, 180 g of sugar, 1 teaspoon of vanilla, and 200 g of plain yogurt. Mix well.
4. Add eggs one at a time (2 whole eggs and 1 yolk), mixing after each addition.
5. Add 40 g of cornstarch and mix until smooth.
6. Pour the cream over the biscuit base. Place a small pot of water in the oven (to create steam) and bake in a static oven at 170°C on the lower rack for 1 hour.
7. Turn off the oven and let the cheesecake cool inside with the door slightly open.
8. Refrigerate for at least 4 hours.
9. For the topping: in a saucepan, combine 400 g of strawberries, 2 tablespoons of sugar, and the juice of half a lemon. Cook until the strawberries break down and the mixture thickens. Let cool.
10. Spread the strawberry topping over the chilled cheesecake. Garnish with pistachio granules and white chocolate shavings.