- Cook Time: 20 mins
- Serving: 8 Persons
Nutrition facts (per portion)
- Calories: 519
- Carbohydrate Content: 40g
- Fat Content: 38g
- Fiber Content: 1g
- Protein Content: 8g
- Saturated Fat Content: 15g
- Sodium Content: 0.78g
- Sugar Content: 21g
Pink strawberry cheesecake Recipe
Pink strawberry cheesecake is a Cheesecake recipe for 8 people, takes only 45 mins; recipe has digestive biscuit, butter and gelatine.
- Lemon - finely grated zest of half a lemon
- Butter - 100g unsalted butter, melted
- Lemon Juice - 3 tbsp lemon juice
- Golden Caster Sugar - 100g golden caster sugar
- Soft Cheese - 300g full-fat soft cheese
- Strawberry - 300g strawberry, hulled and chopped
- Double Cream - 142ml carton whipping or double cream
- Single Cream - 142ml carton single cream
- Gelatine - 3 sheets of leaf gelatine
- Egg White - 1 medium egg white
- Digestive Biscuit - 200g digestive biscuit
- Seal the biscuits in a plastic bag and crush them to fine crumbs with a rolling pin. Tip into a bowl and stir in the melted butter, mixing thoroughly so that all the crumbs are soaked. Now tip the mixture into a loose-bottomed 24cm round cake tin, at least 5cm deep, and press down with the back of a metal spoon to make an even layer over the bottom of the tin. Chill in the fridge while you make the filling.
- Submerge the gelatine leaves in a dish of cold water, and leave to soak and soften for 5 minutes. Pour the single cream into a pan and bring just to the boil, then take off the heat. Take the gelatine leaves out of the water, give them a good squeeze to get rid of excess water, and stir one by one into the cream (they will dissolve instantly). Leave to cool for a few minutes.
- Beat the cheese in a bowl with the sugar, lemon zest and juice until smooth and creamy. Mix in the cream and gelatine mixture and the chopped strawberries.
- In another bowl, lightly whip the whipping or double cream so it falls in soft peaks, then fold it into the strawberry mixture. Whisk the egg white in a clean bowl until it forms stiff peaks, then fold gently into the cheese mixture. Pour into the cake tin and smooth down lightly. Chill for at least 21/2 hours until set.
- To make the sauce, blitz all the ingredients in a food processor or blender. Taste and add more sugar if needed, then pour into a jug and keep in the fridge until you're ready to serve. (Both cheesecake and sauce can be made a day ahead.)
- To serve, run a knife between the cheesecake and the tin to loosen it, remove it from the tin, then take it off its base and put it on a serving plate. Halve the extra strawberries lengthways, pile them in the middle and serve with the jug of sauce.