Strawberry Cheesecake

Strawberry Cheesecake

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STRAWBERRY CHEESECAKE
Makes about 40 mini tartlets or an 8" tart

Appliances Used

Food Processor (FP940)

Ingredients
Base:
200g digestive biscuits
80g soft butter

Filling
200g cream cheese
120ml plain yougurt
120ml sour cream
1 egg (separate yolk and white)
100g caster sugar
30ml water
1tbsp gelatine powder
100g strawberries (blended)
100g strawberries (diced)

Method
1. Using a food processor, crush the biscuits until fine. Gradually add butter and mix well.

2. Line a 20cm or 8" cake tin with aluminium foil and press the crushed biscuit mix onto the base. Press tightly and leave aside.

3. Mix the gelatine and water in a cup and let it sit in a bowl of hot water until the gelatine dissolves.

4. Using the food processor again, blend the cheese, yougurt, sour cream, egg yolk and sugar until smooth and creamy. Add in gelatine and blended strawberries, and blend evenly.

5. Whisk the egg white until stiff and manually fold into the cheese mixture.

6. Finally, fold in the diced strawberries evenly.

7. Pour the mixture onto the biscuit base and chill until firm.

Tip: You can choose to decorate with whipped cream and strawberry halves on top of the cheesecake before serving.

Ingredients

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