No-bake strawberry cheesecake with white chocolate ganache montee, strawberry jelly and granola crust

Ganache montee: infuse half the heavy cream, hot, with vanilla; mix with the white chocolate, add the softened gelatin and the remaining chilled cream. Blend and refrigerate overnight.

Strawberry juice: combine frozen strawberries, lemon juice, granulated sugar and vanilla sugar; thaw slowly in the refrigerator overnight.

Cook on low heat in a bain-marie for three hours, then chill.

Soft jelly: heat fresh strawberries with lemon juice, add the sugar and agar-agar mixture, bring to a boil and cook 2 minutes.

Chill completely, then work the set mixture into a smooth marmalade.

Granola crust: pulse the hazelnuts and pistachios; add rolled oats, sesame and chia seeds, melted butter mixed with honey, and a pinch of fleur de sel; pulse.

Press firmly into an even layer in the cake ring. Bake 15 minutes at 330 F (160 C). Cool completely with the ring on.

Whip the ganache montee to medium-soft peaks and set aside at room temperature.

Beat the room-temperature cream cheese with lemon zest, lemon or lime juice and sugar with a paddle attachment until smooth and lump-free; fold in the whipped ganache montee.

Pipe two thick ropes of filling along the edges of the ring, press and spread against the sides, fill a third full, add balls of strawberry jelly, cover with the remaining filling and smooth with an offset spatula. Freeze overnight.

Loosen the ring with a hairdryer, slide three bamboo skewers under the cake, and pour over the slightly jellied strawberry juice for a glossy finish.