Strawberry Cheesecake

By Trish Rapley - 1st March 2024

Serves 10-12 people

This beautifully created strawberry cheesecake is a delightful dessert that combines a creamy and rich cheesecake layer with the fresh, sweet flavour of strawberries.

The base is made from shortbread biscuits mixed with butter, a crunchy contrast to the smooth filling. Topped with a glossy sauce or fresh strawberries, this dessert is both visually appealing and indulgently delicious, making it a favourite for any occasion.

Each bite offers a perfect balance of tangy and sweet, leaving you craving more.

For the Crust:

350g shortbread biscuits

120g unsalted butter, melted

For the Cheesecake Filling:

675g cream cheese - room temperature

⅔ cup sugar

300ml thickened cream

½ cup sour cream

1 teaspoon vanilla extract

1 lemon - for zest

2 tablespoons strawberry flavouring

For the Puree:

2 punnets strawberries

2 tablespoons of sugar

1 tablespoon lemon juice or half a lemon squeezed

For Decoration:

1 punnet of strawberries

½ bunch mint

NOTES

For the crust, I use an Easy Glide Fondant Smoother to get that even height all over.

Before I whip the thickened cream I like to place

my mixing bowl into the freezer. It helps whip it up well but firm too!

Either blend or crush your strawberries then put them through a strainer to remove pulp and seeds for the strawberry sauce.

I add flavouring to most of my cheesecake it helps amplify the flavours giving them that perfect taste!

Method:

Prepare the Crust:

Line a 9-inch (23cm) springform pan or round tin with parchment paper on the bottom and the sides.
Place the shortbread biscuits in a food processor until finely crushed.
Either in the microwave or on a stovetop melt the butter.
Pour the crushed biscuits into a medium mixing bowl, add butter, and combine well.
Spoon the mixture into the prepared pan and press the mixture over the base evenly.
Place in the fridge to set.

Prepare the Strawberry Puree:

Puree the strawberries in a food processor and press them through a fine-mesh sieve to remove their seeds.
Whisk in the sugar and lemon juice, whisking until the sugar dissolves.
Adjust the sweetness to the desired amount by adding additional sugar replacement.
Set aside and allow to cool completely.

Prepare the Cheesecake Filling:

In a large mixing bowl, using a hand mixer or kitchen master whip the cream cheese until smooth and creamy.
Add sugar and beat until well combined.
Add the sour cream and lemon zest, and beat until well combined.
Add the ½ strawberry puree and strawberry flavouring - remember to taste as you add so you get the desired strawberry flavour, combine well.
In a separate mixing bowl add the vanilla essence and cream whipping well until thickened using a hand mixer - remembering the cream needs to be firm but not over-whipped.
Combine the fresh thickened cream mixture with the cream cheese filling by folding it in, not stirring. Stirring it will remove the thickness from the cream cheese.

Assemble the Cheesecake:

Pour the cheesecake filling into the baking tin and level it out by smoothing it with a spatula.
Add the remaining puree on top the cheesecake and smooth out with a spatula.
Place in the fridge either for 6-8 hours or overnight to set.