Strawberry Cheese Cake Recipe
Butter and line the loose-bottomed tins with baking parchment.
Place the biscuits in a plastic food bag and crush to crumbs using a rolling pin. 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 tins and press firmly down into the base to create an even layer. Chill in the fridge for 1 hr to set firmly.
Slice the vanilla pod in half lengthways, leaving the tip intact, so that the two halves are still joined. Holding onto the tip of the pod, scrape out the seeds using the back of a kitchen knife.
Place the soft cheese, icing sugar and vanilla seeds in a bowl, then beat (with an electric mixer if possible) until smooth. Tip in the cream and continue beating until the mixture is completely combined. Now spoon the cream mixture onto the biscuit bases, working from the edges 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.
Remove them from fridge about 30 mins before serving.
Slip the cakes onto a serving plate, removing the lining paper and base.
Purée half the strawberries in a blender or food processor with the icing sugar and 1 tsp water, then sieve. Spread a layer of Classic Smudge over the cheesecake and then a layer of strawberry purée. Arrange the remaining strawberries onto the cake and finish with a drizzle of chocolate spread.
Serves: 8 people
- Ease of preparation: Moderately Difficult
- Preparation time: 25 minutes
- Cooking time: 45 minutes
- Total time: 1 hour 10 minutes
- 250g digestive biscuits
- 100g butter, melted
- 1 vanilla pod
- 600g soft cheese
- 100g icing sugar
- 284ml pot double cream
- For the topping:
- 400g punnet strawberries, hulled and halved
- 100g chocolate spread
- 25g icing sugar
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