Another favourite of mine is the strawberry cheesecake. With a creamy filling and a buttery biscuit base, who can resist this classic dessert?
prep time 20 min + refrigerating time 4 hrs
ingredients
for the crust
- 200g Digestive biscuits
- 100g melted butter
for the filling
- 10 g gelatine sheets
- 250g cream cheese
- 250g whipping cream
- 250g strawberry yogurt
- 90g powdered sugar
for the topping
- 500g strawberries
- 2 Tbls sugar + 1 lemon for juicing
- 70g sugar
- 30g corn starch
1. Clean and chop the strawberries, add 2 Tbls of sugar and the lemon juice and let marinate, preferably overnight.
2. Line a 26 cm round springform pan with a baking paper on the bottom.
3. Crush the biscuits in a bag with a rolling pin into a fine crumb. Transfer the crumbs to a bowl, then pour over the melted butter. Mix thoroughly until the crumbs are completely coated. Tip them into the prepared tin and press firmly down into the base to create an even layer. Refrigerate for 15-20 min.
4. Put the gelatine sheets in a shallow bowl with cold water.
5. Whip the cream cheese together with the yogurt and the cream, add the powdered sugar and whip some more.
6. Squeeze the gelatine sheets and place in a small pot with a few Tbls of water. Turn on the heat to low and let the gelatine melt, about 1 minute. Add this to the cream and pour the filling over the crumb base. Let refrigerate for 3 hrs.
7. After 3 hrs, separate the juice from the strawberries and add water to make 400 ml of diluted strawberry juice. Place it in a pot on a stove top, add 80 g of sugar and 30g of corn starch and keep stirring for 4-5 minutes.
8. Add the juice to the strawberries and pour the mixture over the cake. Let set for 1 hour in the fridge.
BUON APPETITO!