Strawberry Cheesecake
Serves 1
Directions
- 1Crush 70g digestive biscuits in a food processor.
- 2Crush 70g digestive biscuits in a food processor.
- 3Crush 70g digestive biscuits in a food processor.
- 4Add 40g melted unsalted butter to the crushed biscuits.
- 5Add 40g melted unsalted butter to the crushed biscuits.
- 6Add 40g melted unsalted butter to the crushed biscuits.
- 7Mix the biscuits and butter well.
- 8Mix the biscuits and butter well.
- 9Mix the biscuits and butter well.
- 10Press the biscuit mixture into a 6-inch mold to form the base.
- 11Press the biscuit mixture into a 6-inch mold to form the base.
- 12Press the biscuit mixture into a 6-inch mold to form the base.
- 13Place 200g room temperature cream cheese into a bowl.
- 14Place 200g room temperature cream cheese into a bowl.
- 15Place 200g room temperature cream cheese into a bowl.
- 16Add 60g caster sugar to the cream cheese.
- 17Add 60g caster sugar to the cream cheese.
- 18Add 60g caster sugar to the cream cheese.
- 19Mix the cream cheese and caster sugar until smooth.
- 20Mix the cream cheese and caster sugar until smooth.
- 21Mix the cream cheese and caster sugar until smooth.
- 22Pour 200ml whipping cream into a separate bowl.
- 23Pour 200ml whipping cream into a separate bowl.
- 24Pour 200ml whipping cream into a separate bowl.
- 25Beat the whipping cream until it forms soft peaks.
- 26Beat the whipping cream until it forms soft peaks.
- 27Beat the whipping cream until it forms soft peaks.
- 28Gently combine the cream cheese mixture and whipped cream.
- 29Gently combine the cream cheese mixture and whipped cream.
- 30Gently combine the cream cheese mixture and whipped cream.
- 31Pour water into 7g gelatine and stir.
- 32Pour water into 7g gelatine and stir.
- 33Pour water into 7g gelatine and stir.
- 34Leave the gelatine mixture for about 1 minute.
- 35Leave the gelatine mixture for about 1 minute.
- 36Leave the gelatine mixture for about 1 minute.
- 37Microwave the gelatine mixture for 15 seconds.
- 38Microwave the gelatine mixture for 15 seconds.
- 39Microwave the gelatine mixture for 15 seconds.
- 40Gently fold the melted gelatine into the cream cheese and whipped cream mixture.
- 41Gently fold the melted gelatine into the cream cheese and whipped cream mixture.
- 42Gently fold the melted gelatine into the cream cheese and whipped cream mixture.
- 43Pour half of the cream cheese mixture into the mold.
- 44Pour half of the cream cheese mixture into the mold.
- 45Pour half of the cream cheese mixture into the mold.
- 46Chill in the fridge for 30 minutes.
- 47Chill in the fridge for 30 minutes.
- 48Chill in the fridge for 30 minutes.
- 49Repeat the step of pouring water into 5g gelatine and stirring.
- 50Repeat the step of pouring water into 5g gelatine and stirring.
- 51Repeat the step of pouring water into 5g gelatine and stirring.
- 52Add 40g strawberry puree to the gelatine mixture and stir.
- 53Add 40g strawberry puree to the gelatine mixture and stir.
- 54Add 40g strawberry puree to the gelatine mixture and stir.
- 55Pour the strawberry gelatine mixture over the chilled cream cheese layer.
- 56Pour the strawberry gelatine mixture over the chilled cream cheese layer.
- 57Pour the strawberry gelatine mixture over the chilled cream cheese layer.
- 58Chill in the fridge for another 30 minutes.
- 59Chill in the fridge for another 30 minutes.
- 60Chill in the fridge for another 30 minutes.
- 61Add 50g strawberry puree into the remaining cream cheese mixture and mix.
- 62Add 50g strawberry puree into the remaining cream cheese mixture and mix.
- 63Add 50g strawberry puree into the remaining cream cheese mixture and mix.
- 64Pour the strawberry cream cheese mixture into the mold.
- 65Pour the strawberry cream cheese mixture into the mold.
- 66Pour the strawberry cream cheese mixture into the mold.
- 67Chill in the fridge overnight.
- 68Chill in the fridge overnight.
- 69Chill in the fridge overnight.
- 70Once set, remove the cheesecake from the mold.
- 71Once set, remove the cheesecake from the mold.
- 72Once set, remove the cheesecake from the mold.
- 73Garnish with fresh strawberries.
- 74Garnish with fresh strawberries.
- 75Garnish with fresh strawberries.
Ingredients
- 70 g digestive biscuits
- 70 g digestive biscuits
- 70 g digestive biscuits
- 40 g melted unsalted butter
- 40 g melted unsalted butter
- 40 g melted unsalted butter
- 200 g room temperature cream cheese
- 200 g room temperature cream cheese
- 200 g room temperature cream cheese
- 60 g caster sugar
- 60 g caster sugar
- 60 g caster sugar
- 200 ml whipping cream
- 200 ml whipping cream
- 200 ml whipping cream
- 7 g gelatine
- 7 g gelatine
- 7 g gelatine
- water
- water
- water
- 40 g strawberry puree
- 40 g strawberry puree
- 40 g strawberry puree
- 5 g gelatine
- 5 g gelatine
- 5 g gelatine
- 50 g strawberry puree
- 50 g strawberry puree
- 50 g strawberry puree
Equipment
knifespatulafood processor6 inches moldbowlwhiskmixer
Tips
- For strawberry puree, use Fruttose, which has high fruit content, whole strawberries preserved, and suits Asian taste.