It is for the first time I made a classic cheesecake. This was to celebrate the new strawberry season at the farm and ackhowledge the hard work by our staff.
By May 24, 2016Published:
- Yield: 10 Servings
If I had the choice I would use full fat cottage cheese instead of cream cheese, which contains salt.
- 600 grams creamed cottage cheese
- 100 grams icing sugar
- 300 ml double cream
- 500 grams digestive biscuits rolled
- 2 tablespoons vanilla sugar
- 400 grams strawberries halved
- 100 grams unsalted butter
- 6 mint leaves to garnish
- Butter and line the bottom and the sides of a 23 cm cake making form, using baking parchment. Best to use a loose bottom form.
- Melt the butter and mix with the rolled biscuits in a bowl. Transfer the mix onto the cake form and tap gently with a spatula to make the levelled base of the cake. Put in the fridge for 1 hour to set.
- In the meantime, mix with 1 tbsp of vanilla sugar and crush half the strawberries in a food processor and sieve. Keep the puree sealed.
- Mix the cream cheese and icing sugar until well combined, using the food processor. Add the cream and the rest of the vanilla sugar and continue mixing for a minute or so. Fold in half of the strawberry puree.
- Pour the cream cheese mixture over the cake base and level off with a spatula. Place in the fridge and keep it there overnight.
- Thirty minutes before serving, take the cake out. Place on a tall cup and slide the spring sides. Remove the parchment sides.
Carefully slip the cheesecake onto a serving tray.
- Put the rest of the strawberries in the centre of the cake and pour over the rest of the puree. Ornate with mint leaves.
- Using a wide knife dipped in hot water, slice the cake and serve.