Strawberry Cheesecake

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Strawberry Cheesecake

Strawberry Cheesecake

this Cheesecake is very hard to resist – each layer of this scrumptious cheese cake is delicious. There are plenty of recipes to choose from when it come to cheesecake, but as far as I am concerned you can’t beat Strawberry Cheesecake! You really can’t beat a juicy fresh strawberry when they are in season. You can use any kind of topping you can even change to chocolate if you wish. Cheese cake is one of the easy cake you cake make even children can do it and the result isΒ  amazing.

I like to eat mine on its own, but you can add a generous dollop of cream if you want to spoil yourself. I made this cheesecake a little early as I was requested by my Spanish friend who was staying with me for a month in the summer, as he loves cheesecake. What a pleasure it is to have him staying with us and it is a joy to cook for him. I think my next cheesecake will have to be a chocolate one – I’m sure he’ll like that too.

I have always believed that when you have guests staying you have to spoil them, and this is my way of spoiling Angel – that’s his name, but it’s not pronounced as you’d expect! I do hope he will enjoy his stay with us as we love having him. I allow him to ask what he would like me to cook at the moment, and so far it’s all worked out well! He does enjoy a good dessert.

Lets see how easy it is:

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Strawberry Cheesecake
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Cake
Prep Time 35 minutes
Cook Time 2 minutes
Passive Time 12 hrs
Servings
slices
Ingredients
For the biscuit base:
For the cream cheese:
For the topping:
Course Cake
Prep Time 35 minutes
Cook Time 2 minutes
Passive Time 12 hrs
Servings
slices
Ingredients
For the biscuit base:
For the cream cheese:
For the topping:
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
For the base:
  1. In a food processor, add the slightly broken biscuits, vanilla and the butter and blitz until kind of smooth. Place in loose-bottomed circular tin, around 9" (23cm approx) then with the back of a spoon, lightly press down and place in the fridge.
For the cream cheese:
  1. Add the Philadelphia cream cheese in a glass bowl then with a knife mix the vanilla, the icing sugar and the cornflour well.
  2. Pour the mixture over the biscuit base then smooth over and put back in the fridge for about about 4 hours to get the best result.
For the topping;
  1. On a medium heat in a saucepan, add 1 punnet of the strawberries, sugar and vanilla then bring to the boil. Keep the other punnet of strawberries for inserting into the topping later.
  2. Mix the gelatine well with a little cold water in a small bowl . Add to the strawberry mix and gently simmer over a low heat for a couple of minutes then skim any foam and discard the foam. Turn the heat off. Let the topping cool down just enough so it does not run into the cream cheese.
  3. Arrange the unused punnet of strawberries as you wish onto the cream cheese.
  4. Now puree the cooled strawberry/gelatin topping, and sieve it to get rid off the seeds and any large bits this way you'll get a nice smooth topping.
  5. Pour the topping over the arranged strawberries then carefully tap the cake tin to make sure there are no air bubbles, if there are any, you can prick them with a tooth pick.
  6. Put back in the fridge to set completely over night is best, or just 6 hrs.
  7. To remove from the cake tin , either use a knife or, you can use a hot small cloth around the tin or a blow torch. Mine came out very easy as I used a loose bottomed cake tin.
Recipe Notes

Choose the best strawberries from both punnet for the topping, and cook the rest. I also chosen a very large strawberry to put in the centre.

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8 Comments

  1. Fabulous cheese cake..yum

  2. kushi says:

    In love with your dessert recipes dear!Always look so perfect and delicious. Can I have slice today coz I din’t get Chocolate Mousse yesterday πŸ™‚

  3. Innocentia says:

    I really love your desert they are really wonderful

  4. Anitha Gowda says:

    Awesome! Awesome! You are spoiling your friend to the core.

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