Cheesecake, I won’t do a long ramble into this but I just wanted to say how much I underestimated a good cheesecake.
This is a good cheesecake.
Recipe below.
A Strawberry Cheesecake
Serves 8-10
Hands on Time 25 mins
Chill time 4 hours or overnight
Ingredients
125g fresh strawberries, hulled, cut into quarters
50g fresh strawberries, hulled cut into quarters
2 tbsp honey
3 tbsp water
1.5 tbsp balsamic vinegar
200g digestive biscuits or hobnobs
75g butter melted (extra for greasing)
400g cream cheese
100g icing sugar
200ml double cream
Grease a 20inch spring form tin with butter and line the bottom with grease proof paper.
Add the digestives to a blender, pulse until you have a fine crumb, add the melted butter and continue to pulse, pour the mixture into the tin and press firmly to create an even layer. Put it in the fridge whilst you make the other layers.
In a saucepan add the 125g strawberries, honey, water and balsamic, bring to a boil and simmer for 5 mins, stir and use a potato masher or back of a fork to squash the strawberries. Allow to cool.
Whisk the cream cheese until fluffy then add in the icing sugar. In a separate bowl whisk the double cream to form soft peaks. Add one to the other and fold together with a spatula, then fold in the 50g of strawberries so they are evenly distributed.
Add the cream cheese layer to your to tin on top of the biscuits, smooth and make it as even as possible. Then pour over the strawberry sauce mix and spread out to cover the top.
Place in the fridge for at least four hours or overnight so it is set. Remove from the fridge you may need to run a palette knife around the edge before removing the tin. Slice and serve with coffee or cocktails.