Simple strawberry cheesecake
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.
250gm digestive biscuit
100gm butter, melted
1 vanilla pod
600gm soft (cream) cheese
100gm icing sugar
300ml double cream
400gm strawberries, halves
25gm icing sugar
- For the base: butter and line with baking paper a medium-to-large loose-bottom round baking tray.
- Put the digestive biscuits in a large plastic food bag and crush to crumbs using a rolling pin.
- 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.
- For the filling: Remove the vanilla seeds from the pod.
- 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.
- Spoon the mixture on top of the biscuit base. Smooth the top and allow to set in the fridge overnight.
- When serving, puree the strawberries and 25gm icing sugar and sieve.
- Un-mould the cheesecake, throw on some berries, sprinkle with more icing sugar and pour over the strawberry puree.