RECIPE:
Biscuit Base:
300g/10.6oz Digestive Biscuits, crushed
150g/5.3oz Butter, melted
Strawberry Filling:
350g/12.3oz Fresh or Frozen Strawberries, cleaned and stem removed (1 1/4 Cups crushed)
16 oz Philadelphia Cream Cheese, room temperature
1 Heaped Tbls Gelatin Powder
3 Tbls Water
1 Cup (250ml) Elmlea Double Cream (Heavy Cream)
1 Cup Icing Sugar
1 Tsp Vanilla Essence
1/4 Tsp Red Food Colouring (optional)
Extra Strawberries, for garnishing
Method:
Biscuit Base –
Preheat oven 180C/350F.
Mix crushed biscuits with butter. Transfer to a 28cm/11-inch tart pan and firmly press into the sides and bottom of the pan. Bake crust for about 15 minutes, or until crust is golden. Remove from oven and let the crust cool completely before filling.
Strawberry Filling –
Place the cream cheese in a large bowl and beat until the cheese is smooth and creamy.
Prepare gelatin. In a small bowl add 3 tablespoons water and sprinkle over the gelatin. Leave to absorb, then heat in the microwave until the gelatin is completely dissolved.
Pour the hot gelatin (do not let it cool) into the cream cheese and mix it for about 1 minute. Next, add the chilled double cream and whisk until the filling is thick and fluffy (not stiff). Add the icing sugar (sift it in), crushed strawberries, vanilla essence and food colouring if using. Mix all the ingredients for 1 more minute, until well combined.
Pour the filling over the cooled crust and spread it evenly to the edges. Refrigerate for at least 6 or overnight.
When ready to enjoy this strawberry start, decorate with sliced strawberries over the cheesecake filling.
NOTE:
Strawberries are to be crushed not pureed. If you find difficulty crushing with a fork, put them in a food processor then continue to mash with a fork.
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