Simple strawberry cheesecake

5

Simple strawberry cheesecake
 
Serves: 6-8
Ingredients
  • for the topping:
  • 450g strawberries, hulled and halved
  • 50g caster sugar
  • 1 tbsp water
  • for the base:
  • 250g digestive biscuits, broken
  • 100g butter, melted
  • for the filling:
  • 397g can condensed milk
  • 300g Philadelphia cheese
  • 200ml double cream
  • finely grated zest 1 lemon
Method
  1. Line a 23cm spring clip cake tin with a large piece of foil, leaving plenty overhanging the edges.
  2. For the topping, place 200g of the strawberries in a pan with the sugar and 1 tbsp cold water.
  3. Cook gently for 5mins stirring regularly until strawberries are very soft.
  4. Remove from heat, stir in reserved strawberries and set aside to cool.
  5. Pop biscuits in a freezer bag and bash to crumbs with a rolling pin, then mix with melted butter, tip into the prepared tin and press firmly into the base.
  6. Freeze for 20-30mins or until solid.
  7. For the filling, use an electric whisk to beat the condensed milk, cheese and cream together until thickened (this will take about 5mins).
  8. Add the grated lemon zest and beat until it forms stiff peaks.
  9. Pour the filling into the cake tin and level off with a palette knife.
  10. Top with the cooled strawberry sauce.
  11. Refrigerate for 3-4 hours before serving or freeze for up to 3 months.

Sign up to our news
You can change your mind at any time by clicking the unsubscribe link in the footer of any email you receive from us.