Simple strawberry cheesecake

Serves: 12

We had a request in the house for cheesecake last week.

Not one made by me, but a limited-time cheesecake at Woolworths from the veritable Cheesecake Factory folk; the people behind the US restaurant chain and some pretty great and outrageous cheesecakes.

Problem was that when I asked an attendant at Woolworths, he drew a blank. And a good walk past the refrigerators also drew a blank.

Plenty of apple pies and orange juice and sushi rolls, though no cheesecake.

Social media was too fast for our local Woolies.

So here is a simple cheesecake alternative.

Nothing like the ‘Factory’ would produce, though a very good – and very simple – cheesecake nonetheless.

This could become a habit.

Ingredients

250gm digestive biscuit
100gm butter, melted
1 vanilla pod
600gm soft (cream) cheese
100gm icing sugar
300ml double cream

Topping

400gm strawberries, halves
25gm icing sugar

Method

  1. For the base: butter and line with baking paper a medium-to-large loose-bottom round baking tray.
  2. Put the digestive biscuits in a large plastic food bag and crush to crumbs using a rolling pin.
  3. Transfer the crumbs to a bowl and pour over the butter.Mix until the crumbs are well coated. Transfer to the baking tray and press down firmly to make an even, firm base/layer. Chill in the fridge for 1 hour to set.
  4. For the filling: Remove the vanilla seeds from the pod.
  5. Place the soft (cream) cheese, 100gm icing sugar and vanilla seeds in a bowl and beat with an electric beater until smooth.  Add the cream and continue beating until fully combined.
  6. Spoon the mixture on top of the biscuit base. Smooth the top and allow to set in the fridge overnight.
  7. When serving, puree the strawberries and 25gm icing sugar and sieve.
  8. Un-mould the cheesecake, throw on some berries, sprinkle with more icing sugar and pour over the strawberry puree.

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