These Strawberry Cheesecake Slices are a rich-yet-light recipe, finished with a gorgeous strawberry topping that tastes as amazing as it looks.
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Ingredients
150g Hob Nob biscuits , roughly chopped
75g butter, melted
1 tbsp brown sugar
200g strawberries
3 tbsp strawberry cordial
2 leaves of leaf gelatine
340g cream cheese
250 ml double cream
75g icing sugar
250g strawberries, sliced
75g butter, melted
1 tbsp brown sugar
200g strawberries
3 tbsp strawberry cordial
2 leaves of leaf gelatine
340g cream cheese
250 ml double cream
75g icing sugar
250g strawberries, sliced
Method
- Line a 9 cm (23 “) square loose bottomed cake tin with non stick baking paper.
- Measure the biscuits, melted butter and sugar into a bowl. Mix well, then spoon into the base of the tin. Level the surface, then press down using the back of a spoon. Chill.
- Put 200g of the strawberries into a small processor. Blend until smooth. Pour into a small saucepan with the cordial.
- Put the gelatine in a bowl of cold water until soft.
- Heat the strawberry mixture until warm. Squeeze the water out from the gelatine, then add to the warm mixture. Stir until dissolved, then set aside to cool.
- Mix the icing sugar and cream cheese together. Lightly whip the double cream. Gently fold together. Weigh 250g of the mixture in a clean bowl.
- Spread the remaining cream cheese mixture over the base of the cheesecake and chill.
- Add the cool strawberry mixture to the reserved cream cheese mixture and mix until smooth . Pour on top of the cheesecake and level the top. Chill in the fridge for 2 hours until set.
- When ready to serve, slice into 8 to 10 rectangles and top with sliced fresh strawberries.
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