- Strawberry Cheesecake.jpg (5.76 KiB) Viewed 535 times
Preparation Time: 20 minutes
Cooking time: None (refrigerate for 4 hours)
Serves: 6
If served as six portions, provides 654 cals, 83g fat (of which 31g saturates), 27g sugar and 1.2g salt per portion.
Ingredients
- 100g (3½oz) melted butter
- 150g (5½oz) crushed digestive biscuits
- 500g (1lb 2oz) fresh very ripe strawberries, washed and hulled
- 400g (14oz) soft, full-fat cream cheese
- 75g (2½oz) caster sugar
- 1 tsp vanilla extract
- 1 lemon, zest and juice
- 200ml (7fl oz) double cream
- 1 tbsp icing sugar
Method
1. Line the bottom and sides of a 20cm (8in) loose-bottomed cake tin or a springform tin with parchment paper.
2. Mix the melted butter with the biscuit crumbs and press firmly into the bottom of the prepared tin. Chill until needed.
3. Cut half the strawberries into slices and arrange around the edge of the tin.
4. In a large bowl, beat the cream cheese, caster sugar, vanilla extract and lemon zest and juice until they reach a smooth consistency. Beat the double cream to a thick consistency add it to the bowl and combine well.
5. Pour some of the filling mixture over the base, add a few more strawberries so you have a layer, and cover with the remaining filling. Cover with clingfilm and chill for at least 4 hours, until set.
6. Before serving, take the cheesecake out of the tin and peel the parchment away from the sides.
7. Decorate the top with any remaining strawberries and a sprinkling of icing sugar.
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