Strawberry Cheesecake

It's Autumn in my part of the world but I know for a lot of our readers Summer is not too far away, so I thought it a perfect time to share the Summer Strawberry Cheesecake recipe I concocted last summer.

Base

1 packet Marie biscuits (or sweet biscuit), crumbed

100g melted butter

Mix the crushed biscuits and melted butter together thoroughly and press into the base of a greased cheesecake tin. Refrigerate.

Filling

1 cup strawberry puree (see instructions below)

1 tablespoon powdered gelatine (or substitute *)

375 grams cream cheese (bring to room temp.)

1/2 cup caster sugar

1 tablespoon lemon juice

1 and 1/4 cup cream, whipped

For puree - Hull and wash 2 punnets of strawberries, if large cut in half. Using a food processor or suitable replacement, puree the strawberries with 1 tablespoon of sugar and a squeeze of lemon. Leftover puree is wonderful on yoghurt, icecream, even cereal.

Place 1 cup of puree into a small saucepan with the gelatine, caster sugar and lemon juice and stir with a fork over a low heat. You want to heat the ingredients, not cook them. Leave to cool while you:

Beat the cream cheese until creamy. Beat in the cooled strawberry mixture until smooth. Fold in the whipped cream lightly. Pour onto the base and refrigerate until set.

Topping

3/4 cup strawberry puree

1 tablespoon sugar

2 teaspoons arrowroot

Warm ingredients together in a small saucepan (once again - just warming, not cooking). Pour on top of set cheesecake and refrigerate until set.

Serve with additional whipped cream if desired.

*For those who wish to not use gelatine there are some alternatives here.

I hope you enjoy this recipe, maybe you are lucky enough to have strawberries in your garden!

Posted by Kelly