Fresh Strawberry Cheesecake with Wild Wild Strawberry Jelly
If there's one thing you need to make while fresh berries are affordable, yum and abundant it IS this cheesecake.
This Cheesecake was gobbled within 24 hours, I did share with our neighbours though. That counts, right?
RECIPE
Ingredients:
100gms melted butter
250gms plain biscuits, crumbs
250gms cream cheese, room temperature
80gms caster sugar
3 1/2 scoops Nutra Organics Gelatin
250gms fresh strawberries, washed
100ml cream, lightly beaten
2 eggwhites
Wild Wild Strawberry Jelly
1/4 cup cold water
1/2 cup hot water
1/4 - 1/2 cup Wild Wild Strawberry Cordial
1 1/2 scoops Nutra Organics Gelatin
METHOD
First thing, line a small round cake tin with baking paper. Don't forget the sides. Cut long strip for the sides.
BASE:
Crumb your chosen biscuit then add butter.
Use the back of a spoon to press crumb evenly on the bottom of your cake tin.
Place in fridge.
FILLING
1. With an electric mixer beat cream cheese with 80gms sugar until combined.
2. Add washed strawberries, beat until incorporated. Set aside.
3. Mix 3 1/2 scoops of gelatine with 1/4 cup cold water, mix until gelatine has absorbed cold water. Pour 1/2 cup hot water into the gelatin.
4. Add gelatin mixture to cream cheese/strawberry mixture. Beat well.
Wash beaters and make sure it is DRY.
5. Beat egg whites until stiff peak. Put aside
6. Use same beaters and lightly beat cream.
7. Pour lightly beaten cream into strawberry cream cheese mixture, mix well.
8. FOLD egg whites though the entire filling mixture. Do not be tempted to beat as it is the egg whites that give lightness to the cheesecake.
Pour into set biscuit base. Place in fridge
Wild Wild Strawberry Jelly
Place 1 1/2 scoops of gelatine into a jug with 1/4 cup cold water. Mix until gelatin has absorbed water. Add 1/4 - 1/2 cups of Wild Wild Strawberry Cordial, mix well then add 1/2 cup hot water. Stir until incorporated.
Pour over filling, then place back into fridge.
To dress the cheesecake, simple arrange fresh Strawberries & Blueberries. Load it up;) I grow violas and always a pretty touch to place just a few.
The cheesecake cuts really well with a light texture.
Totally delicious. It isn't heavy & certainly not sweet like store bought, well there really is no comparison when you make it yourself.
Make a day ahead and be prepared for your families dessert or a beautiful offering when your invited to lunch/dinner event.
Enjoy
Maria x
