Cheesecake is a staple dessert in most households but a lot of the time this comes from supermarkets and this makes us sad. Cheesecake really isnt difficult to make. Not all cheesecakes need to be baked like New York Cheesecake.We have written this simple strawberry cheesecake recipe so you wont be able to go wrong yet still impress your family or guests by how creamy, fresh and delicious this cheesecake is.
150g Digestive Biscuits
50g Silver Spoon® Caster Sugar
5tbsp Melted Butter
The Cheesecake Filling:
230g Cream Cheese
80g Silver Spoon® Caster Sugar
200ml Double Cream
A Punnet of Strawberries
Food Mixer (Recommended Bosch MUM46A1)
Pyrex Mixing Bowls
Heston Blumenthal Dual Platform Precision Scale
Prepare the melted butter, caster and digestive biscuits.
Crush the digestive biscuits in a large bowl, crush until there are no large lumps of biscuit left.
Mix in the caster sugar.
Mix in the melted butter and ensure everything is evenly combined. The mixture will look a little loose still but it will hold when you push it into the base.
Take a loose bottomed cake tin (about 20cm is perfect) and line the bottom with a piece of baking paper.
Pour the cheesecake base into the tin. Using your hands or a spoon push the biscuit mixture into the base.
Ensure this is pushed down all around the edges as this will make removing it from the tin easier later.
Set this base aside while we continue with the cheesecake mixture.
In an electric mixer beat the cream cheese and caster sugar together until smooth. About 5 mins.
Remove this cream cheese mixture into a separate bowl and set aside. You can add any colouring you wish at this stage as you are folding in. In this recipe we used pink to celebrate the Giro D’Italia coming to Belfast.
Place the double cream in the electric mixer and beat until thick. About 5-10 mins depending on your mixers power.
Fold the whipped cream into the cream cheese mixture.
Fold together until evenly combined. But you can leave a swirl through it if you wish, it looks quite effective when using some colours.
Pour the cheesecake mixture into the cake tin on top of the base.
Cut the stalks off the strawberries and slice them in half lengthways. Lay these around the top of the cheesecake in a fan pattern.
Place in the fridge for 3-4 hours or overnight. Take out of the fridge just before serving.