STEPS
INGREDIENTS
Hi guys! Me and my friend made this amazing Strawberries and Cream Cheesecake for Father's Day that we just couldn't resist sharing! Good luck! xx
THE BASE
Line the base of the tin with butter
Crush the digestive biscuits by hand or using a food processor
Melt the butter
Add the melted butter into the biscuits and stir together
Put the base into the fridge while you prepare the filling
THE FILLING
Wash the strawberries
Cut 200 grams
Prepare 30 ml water and 40 grams sugar
Put the strawberries in a saucepan together with water
Add sugar and let it boil until the strawberries are soft
Preheat the oven to 160 C/320 F/Gas mark 3. Meanwhile beat together the cream cheese and sugar
Add the eggs
Add the strawberries and stir gently by hand
Take the base out of the fridge and add the filling
Spread evenly
THE TOPPING
Beat mascarpone and icing sugar on medium speed until smooth
In a separate bowl, whip the double cream until soft peaks form, then fold it into the mascarpone
Beat! Then, after the cheesecake has cooled down to room temperature put it into the fridge. Spread the topping on the cake and let it set overnight.
THE CAKE
When you are ready to serve, top it with fresh strawberry halves. Enjoy!!
Don't hesitate to ask if you have any questions! Let us know how it turned out for you and keep an eye for more guides! xx
- FOR THE BASE
- 165.0g Digestive Biscuits
- 100.0g Butter
- FOR THE TOPPING
- 250.0g Strawberries
- 100.0g Sugar
- 700.0g Philadelphia Cheese
- 2.0 Eggs
- 100.0g Mascarpone Cheese
- 15.0g Icing Sugar
- 100.0ml Double Cream
- 1.0 23 cm diameter spring-form cake tin
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