Simply put, this cheesecake is meant for all taste buds. Choose this one and you’re sure to please everyone in the family. For those of you who find baking an ordeal, your prayers have been answered. No baking involved in this one. You just can’t go wrong when you have created something that has the flavour of the famous New York style cheesecake and topped it up with fresh juicy strawberry sauce. Sitting pretty on a batter of crumbs is the cream cheese infused batter with a slightly tangy flavour that comes from the lemons involved. Once it’s chilled, you will be thrilled. Go on and explore galore.
PREP 30 mins
250g Digestive biscuits
100g melted butter
1g vanilla essence
600g soft cheese
100g icing sugar
284ml pot double cream
For the topping
25g icing sugar
LETS COOK IT UP!
Take a loose bottomed tin and butter and line it with baking parchment. Set aside. Crush 250g of digestive biscuits until they form crumbs. Pour 100g of melted butter over the crumbs and mix thoroughly. Press this mixture down into the buttered tin to create an even spread. Let it chill for an hour until it is completely set.
Now, mix 600g soft cheese, the icing sugar and the vanilla essence with a mixer until it forms a smooth texture. Add in the pot double cream and continue to mix until it is thoroughly combined.
Now paste this mixture over the crumbs base and ensure there are no air bubbles while doing so and leave to set in the fridge overnight.
Bring the cheesecake to room temperature for about 30 minutes before serving. Starting from the edges, loosen the cake and place onto a plate. Now, puree the strawberries and remaining icing sugar with 1 teaspoon water until thoroughly mixed to form a sauce and pour over the cheesecake.
Cut up some fresh strawberries and add on top of the sauce to complete the look.
Smile and Serve!