Another dessert on my list, now ticked off. I was quite nervous about trying this one because I have had so many delicious cheesecakes before made by some friends and the pressure to nail this was immense with such a high bar. But, turned out quite well for the first try - of course there is always rooms for improvements and modifications.
Ingredients:
250g digestive biscuits
100g butter, melted
2 teaspoons of vanilla extract
600g full fat soft cheese
120g icing sugar
280ml pot of double cream
2 leafs of Gelatin
400g of fresh strawberries
Melted chocolate for decoration (optional)
Instructions:
To make the base, butter and line a 23cm loose-bottomed tin with baking parchment.
Put the digestive biscuits in a plastic food bag and crush to crumbs using a rolling pin. (Alternatively, use the blender.)
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. Chill in the fridge for 30 minutes to set firmly.
Place the cream cheese, icing sugar and the vanilla extract, then beat it all together until smooth. Tip in the double cream and continue beating until the mixture is completely combined.
Place the gelatin leafs in cold water for 5 minutes until they turn soft, soak out water from them and heat on a pot until all melts. Add this into the mixture quickly to avoid it cooling off and clotting.
Now spoon the cream mixture onto the biscuit base, starting from the edges and working inwards, making sure that there are no air bubbles. Smooth the top of the cheesecake down with the back of a dessert spoon or spatula. Leave to set in the fridge overnight.
Bring the cheesecake to room temperature about 30 mins before serving. To remove it from the tin, place the base on top of a can, then gradually pull the sides of the tin down. Slip the cake onto a serving plate, removing the lining paper and base. Decorate with some strawberries and melted chocolate.
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