Serves 1
Directions
- 1Crush 70g digestive biscuits in a food processor.
- 2Add 40g melted unsalted butter to the crushed biscuits.
- 3Mix the biscuits and butter well.
- 4Press the biscuit mixture into a 6-inch mold to form the base.
- 5Place 200g room temperature cream cheese into a bowl.
- 6Add 60g caster sugar to the cream cheese.
- 7Mix the cream cheese and caster sugar until smooth.
- 8Pour 200ml whipping cream into a separate bowl.
- 9Beat the whipping cream until it forms soft peaks.
- 10Gently combine the cream cheese mixture and whipped cream.
- 11Pour water into 7g gelatine and stir.
- 12Leave the gelatine mixture for about 1 minute.
- 13Microwave the gelatine mixture for 15 seconds.
- 14Gently fold the melted gelatine into the cream cheese and whipped cream mixture.
- 15Pour half of the cream cheese mixture into the mold.
- 16Chill in the fridge for 30 minutes.
- 17Repeat the step of pouring water into 5g gelatine and stirring.
- 18Add 40g strawberry puree to the gelatine mixture and stir.
- 19Pour the strawberry gelatine mixture over the chilled cream cheese layer.
- 20Chill in the fridge for another 30 minutes.
- 21Add 50g strawberry puree into the remaining cream cheese mixture and mix.
- 22Pour the strawberry cream cheese mixture into the mold.
- 23Chill in the fridge overnight.
- 24Once set, remove the cheesecake from the mold.
- 25Garnish with fresh strawberries.
Ingredients
- 70 g digestive biscuits
- 40 g melted unsalted butter
- 200 g room temperature cream cheese
- 60 g caster sugar
- 200 ml whipping cream
- 7 g gelatine
- water
- 40 g strawberry puree
- 5 g gelatine
- 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.
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