I think as we get older we enjoy our desserts more and more
or is it just me craving sweet things? Judging by the reaction
of friends and family to my latest desserts I am not alone.
I wanted to make a cheesecake using strawberries but juts
adding slice strawberries seemed a bit tame which is why I
have given the strawberries a bit of special attention. It
scores 10 out of 10 for taste and zero for presentation but
. . . wow does it taste good. What is more it
is simple to make and involves no cooking nor any great culinary
This recipe is for a specific flavour but you can let your
imagination go and make a variety of different flavours using
other fruit. Just make sure you do not have a lot of juice
with the fruit otherwise everything is just going to end up
200g wholemeal biscuits
100g demerara sugar
100g butter, melted
500g cream cheese
100g icing sugar
2 tsp vanilla extract
200 ml double cream, lightly whipped
1 tbsp balsamic vinegar
1 tbsp (heaped) sugar
You will need: 25cm spring-form cake tin
biscuits in a large polythene bag and crush until they resemble
a fine crumb.
the butter. Place the biscuit crumb and demerara in a bowl
and mix together.
the melted butter and mix until evenly incorporated.
out baking paper to cover base of spring-form cake tin.
Line sides with cling film before putting base in place
so the base covers the sides and goes under the base.
add the biscuit mix to the cake tin and smooth out with
a large flat spoon (or similar), pressing down so as to
compact the mix equally across the base.
the cake tin in the fridge and leave to set for about 2
the strawberries. Remove stalks and slice. Place in a bowl
and add balsamic vinegar and sugar. Stir and leave until
ready to make cheesecake then drain.Whip the double cream
until it just thickens and stands up.
a large bowl add the cream cheese, icing sugar and vanilla
extract and then whisk together. whisk or a wooden spoon,
beat together the cream cheese, icing sugar and vanilla
pod seeds or vanilla extract until well mixed.
in the double cream with a spatula until well blended.
about a third of the cream cheese mixture over the biscuit
base and smooth to the edges.
the strawberries leaving a space around the edge of the
cheesecake with no strawberries. (about an inch / three
the remaining cream cheese mix, completely covering the
strawberries and covering evenly to the edged of the cake
tin. Smooth top of cheesecake.
you have some whole strawberries left quarter them and use
to decorate top of cheesecake.
the cheesecake in the fridge for two to three hours until
it is set. Then serve and enjoy!
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