Reader
PW has designed another mouth-watering recipe this week.
It’s nice to have a treat after a freezing cold weekend, why not try making homemade strawberry & vanilla cheesecake.
Equipment needed:
Loose- bottomed tin, baking parchment, plastic food bag, rolling pin, large mixing bowl, dessert spoon (or large spoon), kitchen knife, mixer and a serving plate to finish.
Ingredients:
• 250g Digestives Biscuits
• 100g Butter
• 1 Vanilla pod
• 600g Soft cheese
• 100g Icing sugar
• 284g Double cream
For the topping all you need is Strawberries (use as many as you like) and 25g of icing sugar.
Method:
For the base of the cheese cake: melt 100g of butter and line the loose bottom tin with baking parchment ( if you don’t have baking parchment use a small amount of butter for around the tin)
Start by placing the biscuits in the food bag and crush using a rolling pin.
Add the crushed biscuits into a mixing bowl with the melted butter, mix until all is covered.
Place into the baking tin, and cover the bottom of the tin, pushing all the mixture to the edges.
Then place the cheesecake in the fridge for 1 hr to set. Check on just to see how firm the cheesecake is.
Whilst leaving the cheesecake in the fridge, move on to the vanilla pod and making the filling.
Slice the vanilla pod in half and remove the seeds using the back of the knife
Add soft cheese (buy good quality soft cheese) icing sugar and your vanilla seeds into a mixing bowl
The best thing to mix the mixture is to use an electric mixer (can use a hand mixture) until smooth.
Then add the cream, and mix until mixture is all combined.
Now fold the mixture onto the biscuits in the tin, and then smooth over with a knife.
Best to leave the cheesecake in the fridge overnight for a better result.
On serving the cheesecake, it must be at room temperature, so take the cheesecake out 30mins before serving the cheesecake.
Remove the cheesecake by pushing the sides of the tin down (be carefully). Place cake on your serving plate (removing the base and baking parchment)
Now to finish: Use half of your strawberries in a blender with 25g icing sugar and 1 tsp of water then sieve. Place the rest of the sliced strawberries onto the cheesecake and finish with the puree.
Best Chessecake around
Check out next week’s food recipe blog for more home cooking ideas.
Culinary regards
PW
