Strawberry Cheesecake
This creation is smooth, creamy and bursting with the irresistible sweetness of ripe strawberries. Treat your guests to a dessert that's sure to be the highlight of any celebration.
This recipe is prepared with:
Ingredients
300 g biscuits, crushed
130 g unsalted butter, melted
For the cheesecake
350 g whipping cream
3 g platinum grade gelatine sheets, soaked
700 g cream cheese
50 g caster sugar
1 tsp vanilla extract
For the strawberry jelly
500 g strawberries, hulled
50 g caster sugar
50 g water
3 g platinum grade gelatine sheets, soaked
Instructions
STEP 1/3
Making the biscuit base
Grease a round tin and line with parchment paper.
Add crushed biscuits and melted butter into a bowl and mix to combine.
Transfer the biscuits mixture into the tin.
Smooth out using the back of a spoon.
Chill in the fridge for 20 minutes.
STEP 2/3
Making the base
Add 50 g whipping cream into a saucepan.
Heat on a medium heat, stirring frequently, until boiling.
Add soaked gelatine and mix until dissolved.
Add cream mixture into the Appliance bowl.
Add remaining whipping cream, cream cheese, caster sugar and vanilla extract.
Fit the Whisk Tool.
Whisk for 5 minutes on speed Max, until stiff peaks form.
Tip: Start the speed on Min and gradually increase speed.
Add cream mixture into the tin and spread evenly.
Chill in the fridge for 1 hour.
STEP 3/3
Making the strawberry jelly
Clean the Appliance bowl and fit the Stir Tool.
Add strawberries, caster sugar and water into the Appliance bowl, fit the splashguard.
Cook for 10 minutes at 105°C, on speed Stir 1, until the strawberries have broken down.
Strain the strawberries through a sieve into a jug to remove all the pulp.
Tip: Discard any solids left in the sieve.
Let cool at room temperature for 10 minutes.
Add the soaked gelatine and mix until dissolved.
Pour the strawberry jelly over the cheesecake.
Chill in fridge until set for 3 hours.
Serve.
Substitutions
Strawberries can be replaced with frozen strawberries.
Caster sugar can be replaced with icing sugar.
For best results, chill in the fridge overnight. Store in the fridge for up to five days.
Strawberry Cheesecake
This creation is smooth, creamy and bursting with the irresistible sweetness of ripe strawberries. Treat your guests to a dessert that's sure to be the highlight of any celebration.
Ingredients
300 g biscuits, crushed
130 g unsalted butter, melted
For the cheesecake
350 g whipping cream
3 g platinum grade gelatine sheets, soaked
700 g cream cheese
50 g caster sugar
1 tsp vanilla extract
For the strawberry jelly
500 g strawberries, hulled
50 g caster sugar
50 g water
3 g platinum grade gelatine sheets, soaked
Instructions
STEP 1/3
Making the biscuit base
Grease a round tin and line with parchment paper.
Add crushed biscuits and melted butter into a bowl and mix to combine.
Transfer the biscuits mixture into the tin.
Smooth out using the back of a spoon.
Chill in the fridge for 20 minutes.
STEP 2/3
Making the base
Add 50 g whipping cream into a saucepan.
Heat on a medium heat, stirring frequently, until boiling.
Add soaked gelatine and mix until dissolved.
Add cream mixture into the Appliance bowl.
Add remaining whipping cream, cream cheese, caster sugar and vanilla extract.
Fit the Whisk Tool.
Whisk for 5 minutes on speed Max, until stiff peaks form.
Tip: Start the speed on Min and gradually increase speed.
Add cream mixture into the tin and spread evenly.
Chill in the fridge for 1 hour.
STEP 3/3
Making the strawberry jelly
Clean the Appliance bowl and fit the Stir Tool.
Add strawberries, caster sugar and water into the Appliance bowl, fit the splashguard.
Cook for 10 minutes at 105°C, on speed Stir 1, until the strawberries have broken down.
Strain the strawberries through a sieve into a jug to remove all the pulp.
Tip: Discard any solids left in the sieve.
Let cool at room temperature for 10 minutes.
Add the soaked gelatine and mix until dissolved.
Pour the strawberry jelly over the cheesecake.
Chill in fridge until set for 3 hours.
Serve.
Substitutions
Strawberries can be replaced with frozen strawberries.
Caster sugar can be replaced with icing sugar.