Strawberry Cheesecake

Combine two classic desserts into a no-bake velvety vanilla cheesecake base, topped with a luscious layer of strawberry jelly. This creation is not only smooth and creamy but also bursts with the irresistible sweetness of ripe strawberries. Treat your guests to a heavenly dessert that is sure to be the highlight of any celebration, dinner party, or gathering. Store for up to five days in the fridge.

Difficulty

Medium

Time

290 min

Author

Kenwood

This recipe is prepared with:

Products

Multi Tasker Stand Mixer White KHC30.000WH

Multi Tasker Stand Mixer White KHC30.000WH

Ingredients

Servings

12

Makes

1 cheesecake

For the base

  • 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

Utensils

Springform tin 23 cm (9"), KHC30.000WH, Whisk Tool

Instructions

Step 1

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 and smooth out using the back of a spoon.

Chill in the fridge for 20 minutes.

Step 2

Making the base

Add 50 g whipping cream into a saucepan.

Heat on a medium heat stirring frequently until boiling.

Add the soaked gelatine and mix until dissolved.

Transfer the cream mixture into the appliance bowl.

Add the remaining whipping cream, cream cheese, caster sugar, and vanilla extract.

Fit the splashguard, then fit the Whisk Tool.

Whisk for about 2 minutes on speed 5 until stiff peaks form.

Tip: Start the speed on Min and gradually increase speed.

Add the cream mixture into the tin and spread evenly.

Chill in the fridge for 1 hour.

Step 3

Making the strawberry jelly

Add strawberries, caster sugar, and water into a clean saucepan.

Cook for 10 minutes on a medium-high heat until the strawberries have broken down.

Strain the strawberries through a sieve into a jug to remove all the seeds.

Let cool at room temperature for 10 minutes.

Add the soaked gelatine and mix until dissolved.

Pour the strawberry jelly over the cheesecake.

Chill for 3 hours in fridge until set or overnight for best results.

 

Serve.