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An easy to make, light and zesty tasting cheesecake with a crumbly biscuit base. This is garnished with slices of strawberry and set with a strawberry jelly.
- For the biscuit base:
- 200g plain digestive biscuits
- 100g unsalted butter
- 50g caster sugar
- For the filling:
- 700g cream cheese
- 300ml double cream
- 200g natural yoghurt
- 100g icing sugar
- 2 teaspoons of vanilla extract or the seeds of 1 vanilla pod
- Juice of 1 lemon
- 5g of gelatine (3 leaves)
- For the topping:
- 130g strawberries
- about 100ml of strawberry jelly (or you can just use shop-bought jelly)
Preparation Time: 45 minutes
Cooking Time: N/A
- Blend the biscuits and sugar in a food processor until it has turned into fine crumbs.
- Melt the butter for the biscuit base in a small pan and then pour this into the bowl of the machine while the motor is running. Give it about 10 seconds then stop the machine.
- Tip the biscuit base into a cake tin with a removable base lined with greaseproof paper or a cake ring measuring 20cm across and 6cm high.
- Press the biscuit base down and smooth it out with the back of a spoon. Don’t press the base down too firmly as this can make it rock solid and difficult to eat when it has set. It just needs to be lightly compacted.
- Set the biscuit base in the fridge for 20 minutes while you make the cream filling.
- Put the gelatine into a small bowl full of cold water until for about 3 minutes until it has become soft. While the gelatine is soaking, heat the lemon juice in a saucepan until it is hot, then add the gelatine and stir it until it has dissolved. Then remove it from the heat and leave it to one side.
- Place the cream cheese, 200ml of the double cream, the natural yoghurt, icing sugar and vanilla into a bowl.
- Mix them together until it has formed a smooth, even mixture without any lumps. Then add the gelatine mixture and stir it in.
- Fold in the remaining 100ml of double cream, remove the biscuit base from the fridge and then pour the creamy mixture into the tin on top of the biscuit base. Smooth the top and set it in the fridge for at least 3 hours.
- When it has set, the cheesecake it basically finished and could be served as it is. However, decorating the top of the cheesecake makes it look much nicer.
- Slice the strawberries very thinly and place a ring of the slices on top of the cheesecake, around the edge. Then put another ring of the strawberry slices around the top of the cheesecake, slightly further into the centre and overlapping the first ring. Continue to do this until the entire top of the cheesecake is covered. Finally, place a whole strawberry in the centre.
- Make up the strawberry jelly and carefully pour it on top of the strawberries until it comes up to the edge of the cake tin. Then put it into the fridge to set. (You can make up the whole recipe for the jelly and just eat whatever you don’t use for the cheesecake!)
- When the jelly has set, release the cheesecake from the tin by either wrapping a hot towel around the it for 10 seconds or quickly blowtorch the outside of the metal tin (this slightly melts the filling which makes it much easier to slide off the sides of the cake tin).
- To serve the cheesecake, cut it into portions using a hot, thin knife wiping it after each cut, this will give a clean slice.
Units of Measurement