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Ref: 450
Heading: Puddings
Cuisine: American
Food Type: Vegetarian
No of Portions: 8
Change no of portions required to :

Ingredients & Prep

   650 g  full fat cream cheese or Mascarpone
   300 g  fresh strawberries diced
   175 g  icing sugar 
   1 tsp  vanilla extract with seeds
   300 g  digestive biscuits
   120 g  butter melted additional for lining tin
   200 g  fresh strawberries quartered


  Step 1
To make sauce place diced strawberries, icing sugar & lemon juice in a saucepan on a low/med heat, stir for about 6 to 8 mins until strawberries are very soft, allow to cool & blitz to a syrup with a hand/stick blender or push through a metal sieve.
  Step 2
Make the base by putting the biscuits in a bag & bashing with a rolling pin or a pan into crumbs, place crumbs into a bowl & add melted butter & stir in to combine.
  Step 3
Take a 23cm removable bottom spring-form cake tin, line with a little butter, then tip butter biscuit crumb mixture in the tin, even out & pack down to form the base. Chill in the fridge.
  Step 4
Place cream cheese in a bowl with the vanilla extract & 3/4 of the strawberry sauce & mix, then in another bowl whip the cream with an electric whisk to firm, then fold carefully into the cream cheese mixture with a spatula, tip strawberry/cream mixture into the tin, smooth out & place in the fridge for at least an hour.
  Step 5
Remove from the tin, use a knife around the edge to loosen. Place the garnish strawberry on top then pour over remaining strawberry sauce.

Suggestion & Tips

Classic pud, you can use other fruit like raspberries or blueberries etc.
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