Saturday, 14 June 2014
Creamy double Strawberry Cheesecake
I love cheesecake but find baked cheesecakes a little heavy sometimes. This cheesecake is adapted from a lemon cheesecake I used to make as a kid for the family.
Even in winter strawberries are hint of summer. Using a strawberry puree makes the whole kitchen smell like summer.
200g pack of your favourite chocolate biscuits such as chocolate ripples or oreos made into crumbs
125g melted butter
2 punnets of strawberries
1/4 cup of icing sugar
lemon juice to taste
2 x 250g packages of cream cheese
1/4 cup castor sugar
1/3 of the strawberry puree
2/3 of the strawberry puree
3 leaves of gelatine
3 tablespoons of boiling water
Mix biscuit crumbs and butter, press into base of round spring form cake tin. I use 2 x 20cm cake tins or you can use one 28cm tin. I gently press the crumb base with a flat bottomed glass just to ensure a smooth finish. Set aside in the fridge while you make the filling.
In a food processor blitz the strawberries and icing sugar. Pass the strawberry puree through a fine sieve to get out most of the seeds. You will not get all the seeds out but this is OK. Squeeze in lemon juice to taste and set aside.
In a bowl whip the cream to soft peaks, don't over whip or you will have butter.
In a second bowl beat your cream cheese and sugar until smooth and combined. Pour a third of the strawberry puree in and mix until combined. Fold the whipped cream into the strawberry mixture until combined.
Pour mixture into cake tin and smooth the top.
Soften gelatine leaves in cold water. Squeeze excess water from gelatine and place in saucepan with the boiling water, heat over low heat until the gelatine is dissolved. Mix the gelatine mixture with the remaining 2/3 of the puree.
Pour the puree over the cheesecake and tilt to ensure all the top is covered. Refrigerate for 6 to 8 hours.