Strawberry Cheesecake

RECIPE CATEGORY

Dessert

RECIPE DESCRIPTION


Simple Sweet Eve Strawberry Cheesecake

 

Dessert Recipes | Serves 8-10 | Tough Recipes | Prep: 35 Mins | Cooking: 5 Mins

 

Preparation time: 35 minutes, plus chilling

Cooking time: 5 minutes

 

INGREDIENTS

For the Topping

450g Sweet Eve Strawberries, hulled and halved

50g caster sugar

1 tbsp water

For the Base

250g digestive biscuits, roughly broken

100g butter, melted

For the Filling

397g can condensed milk

300g full fat soft cheese, such as Philadelphia

200ml double cream

finely grated zest 1 lemon

 

METHOD

Put your freezer setting onto Fast Freeze, or clear some space in the coldest part of your freezer, at least an hour before making the cheesecake.

 

Line a 23cm spring clip cake tin with a large piece of aluminium foil. Press down well into the base and sides of the tin and leave plenty of foil overhanging the edges.

 

To make the topping, place 200g of the strawberries in a saucepan with the sugar and 1 tbsp cold water. Cook gently for 5 minutes, stirring regularly until the strawberries are very soft. Remove from the heat, stir in the reserved strawberries and leave to cool.

 

To make the base, put the biscuits in a freezer bag and bash to crumbs with a rolling pin. Mix with the melted butter. Tip the buttered crumbs into the prepared tin and press firmly into the base to create an even layer. Put in the freezer for 20-30 minutes or until solid.

 

Just before the base is ready, make the filling. Use an electric whisk to beat the condensed milk, soft cheese and cream together until thickened – this should take around 5 minutes. Add the grated lemon zest and beat until the cheese mixture forms very stiff peaks.

 

Get the biscuit base from the freezer and pour the filling into the cake tin, using a palette knife to ensure you have an even layer of filling with a level top. Then, top with the cooled strawberry sauce.

 

Return the cheesecake to the freezer and freeze for 3 hours or until solid. (If you are not freezing the cheesecake, simply chill in the fridge for 3-4 hours before serving.)

 

Once the cheesecake is solid, remove the cheesecake from the freezer and remove from the tin in its foil. Cover with the overhanging foil and seal firmly to keep out as much air as possible. Wrap in a second layer of foil, pop into a large freezer bag, label and freeze for up to 3 months.

 

To serve, unwrap the cheesecake while frozen, removing all the foil, and put on a plate or cake stand. Thaw at room temperature for about 1 hour before serving. If leaving any longer, place in the fridge. Eat within a couple of days.

 

Recipe From www.sweetevestrawberry.co.uk



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