So you wouldn’t really think it by the weather we have been having of late but it is actually summer and the season for strawberries. Probably one of my most favourite fruits after the king of the tropics that is the pineapple. This is the simplest version of the glorious cheese cake that I have found around. There is no need for gelatine (hurrah), though Waitrose do a fabulous vegetarian variety so I am told! The best part of this cake is that it uses two whole tubs of Philadelphia cheese! OMG! Lush!! And there is no baking!
Ingredients
- 250g digestive biscuits
- 100g butter , melted
- 1 vanilla pod
- 600g soft cheese
- 100g icing sugar
- 284ml pot double cream
- 400g punnet strawberries , halved and stoned
- 25g icing sugar
Method
Crush the digestive biscuits whilst you are waiting for the butter to melt.
Then put the crumbs into a bowl. Mix in the butter thoroughly. Place the contents into a cake mould with a removable bottom (You will need that for later!). Then put in the fridge to set for an hour.
Next empty the Philadelphia cream cheese into another bowl. You don't want crumbs in your cake. Add in the double cream sugar. Using a blender make sure the mixture is smooth. Then take out the cake tin once it has set and start layering from the middle outwards. You will then need to leave this to set over night.
Next morning cheesecake is set and time to make the coulis - hai! Chop the strawberries getting rid of any overly bruised ones and green tops. Blend them up real good. Then put the contents through a sieve. Mix in the sugar and pour over artistically onto the cheesecake or plate.
Done!
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