Strawberry cheesecake

Strawberry cheesecake

AuthorSara Maryam WatsonCategoryDifficultyBeginner

Every cheesecake has a classic base. Once you master this, then the rest is basically topping. This is a halal Strawberry cheesecake recipe but you'll find more cheesecake recipes on our site with different flavours. We use double cream here, because everyone loves strawberries and cream! This recipe is based on 100% halal ingredients.

Make sure you save a bit of cheesecake for the following day. You may notice it tastes much better.

Why not use our timer to time yourself? Just click the timer  5 Minutes

You will need a 9 inch spring form tin (or any other), a food mixer, a spatula, a whisk and a couple of bowls.

Yields6 Servings
Prep Time15 minsCook Time3 minsTotal Time18 mins
Base
 110 g digestive biscuits (7 or 8)
 50 g butter
 25 g light brown soft sugar
Topping
 600 g full fat soft cheese
 284 ml pot of double cream
 2 drops vanilla essence
 125 g icing sugar
 400 g punnet of strawberries, halved
1

Butter the cake tin. Crush the digestive biscuits in a food bag with a rolling pin (or a shoe?).

2

Melt the butter in a saucepan, then take off the heat and stir in the brown sugar and biscuit crumbs. Add to the cake tin and then chill in the freezer.

3

Place the cream cheese, icing sugar and the vanilla extract in a bowl, then beat with a mixer or by hand. Add in the double cream and continue beating until the mixture is completely combined.

4

Add the mixture to the tin and place in the fridge again for a few hours.

5

Mix the strawberries, icing sugar and 1tsp of water in a blender. Then sieve out the puree.

6

Whenever you're happy, remove the cheesecake from the tin and enjoy!

Pour the purée over the top.

You can finish off with strawberry slices, strawberry sauce.

Ingredients

Base
 110 g digestive biscuits (7 or 8)
 50 g butter
 25 g light brown soft sugar
Topping
 600 g full fat soft cheese
 284 ml pot of double cream
 2 drops vanilla essence
 125 g icing sugar
 400 g punnet of strawberries, halved

Directions

1

Butter the cake tin. Crush the digestive biscuits in a food bag with a rolling pin (or a shoe?).

2

Melt the butter in a saucepan, then take off the heat and stir in the brown sugar and biscuit crumbs. Add to the cake tin and then chill in the freezer.

3

Place the cream cheese, icing sugar and the vanilla extract in a bowl, then beat with a mixer or by hand. Add in the double cream and continue beating until the mixture is completely combined.

4

Add the mixture to the tin and place in the fridge again for a few hours.

5

Mix the strawberries, icing sugar and 1tsp of water in a blender. Then sieve out the puree.

6

Whenever you're happy, remove the cheesecake from the tin and enjoy!

Pour the purée over the top.

You can finish off with strawberry slices, strawberry sauce.

Strawberry cheesecake

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