Sweet, creamy and heavenly are the first words that spring to mind when I think of cheesecake (#drooling). The tangy sweetness of strawberries are a match made in heaven with the slightly vanilla and lemon scented cream cheese filling topped with freshly whipped cream on a delightful buttery biscuit crumb!
A spring-form pan is a must for this recipe as it provides you with a sturdy base and 'wall' to build your biscuit base for the cheesecake that removes easily for serving.
Feel free to experiment with different fruits in this recipe – different berries, mangoes, cherries etc.
Same goes for the biscuit base. Experiment with nuts, Anzac/oatmeal cookies, coconut, ginger snap cookies and even chocolate biscuits like Tim Tams can be used to create different bases for your cheesecake.
If you want the biscuit crumb only on the base just use approximately half the original biscuit base recipe.
If you decide to add nuts to the biscuit base then reduce the biscuit weight e.g. if you use 50g/2oz nuts use 50g/2oz less of the biscuits.
YOU WILL NEED
(For the cheesecake)
2.5 cups | 250g | 9 ounces finely ground biscuits (any digestive biscuit will work, check they are vegetarian suitable if required)
7 tablespoons | 100g | 4 ounces butter, melted
2 cups | 500g | 18 ounces cream cheese
1 cup icing sugar
4 tablespoons lemon juice OR 2 tablespoons lime juice
2 teaspoons vanilla extract
1 cup whipping cream, whipped until peaks form
1/2 cup sliced fresh strawberries for garnishing
(For the coulis)
About 1.5 cups | 300g | 10 ounces fresh strawberries, washed, stemmed and rinsed
¼ cup castor sugar (you may to taste and adjust depending on the sweetness of your strawberries)
Juice of 1/2 a lemon
½ teaspoon vanilla extract
Bottle of store bought strawberry coulis
(Decoration & Topping)
1/2 cup strawberries washed, stemmed and sliced
Extra whipped cream for serving
1 tablespoon | 30g | 2 ounces toasted and crushed slivered almonds or hazelnuts (optional)
In a medium sized mixing bowl add biscuits and butter and then press the mixture on the base and up the sides of a lightly greased 7 inch (18cm) non-stick spring form pan and place in refrigerator to set for 30 minutes or 10-15 minutes in the freezer. It should feel firm when set.
In another medium sized bowl, use an electric mixer to beat cream cheese, sugar, lemon juice and vanilla extract until well combined.
Fold the whipped cream into the cream cheese mixture and give a quick beat with the electric beater again to ensure it is smooth and well mixed.
Place into the biscuit base.
Place in the fridge to set (about an hour).
If making the strawberry coulis, simply place the cleaned strawberries with the castor sugar, lemon and vanilla into a pot, bring to the boil and allow to thicken slightly.
Take off the stove and using a hand blender, blend completely to a liquid. Strain the coulis if you desire and allow to cool in the fridge.
To decorate your cheesecake, place the coulis into a plastic sauce bottle, the kind that has the small pointed tip that is perfect to get the thin drizzle and create a zigzag pattern or pattern of your choice, over your cheesecake. Top with whipped cream, strawberries and nuts.
Gently open and lift the sides of your spring-form pan before serving. You can keep the base as is and put it straight onto a serving plate for presentation.