Hello everybody, it is John, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, fresh strawberry cheesecake. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
The Original Topped with Glazed Fresh Strawberries. Fresh strawberries in a sweet glaze top a baked cream cheese filling in this delightful deep-dish Nutritional Information. Blogger Paula Jones from Bell'alimento shows us how to make strawberry cheesecake bites.
Fresh strawberry cheesecake is one of the most popular of recent trending foods on earth. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. Fresh strawberry cheesecake is something which I’ve loved my whole life. They are fine and they look fantastic.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have fresh strawberry cheesecake using 7 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Fresh strawberry cheesecake:
- Make ready 225 g digestive biscuits
- Take 175 g salted butter
- Make ready 500 g mascarpone cheese
- Get 500 g fresh ripe strawberries
- Prepare 285 ml double cream
- Get Vanilla extract
- Take Caster sugar
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Instructions to make Fresh strawberry cheesecake:
- Line a 20-23cm springform cake tin with greaseproof paper.
- Put the digestive biscuits into a clear bag, a large freezer bag or sandwich bag is perfect. Roll up the end and keep your hand on it to stop the biscuits flying out. And crush the biscuits using the end of a rolling pin until they're in a fine crumb.
- Melt the butter completely and add to the biscuits. Put the biscuit mixture into the tin, even out and press firmly all over. Chill in the fridge for 1 hour.
- Take half the strawberries and cut them in half. Put them around the side of the cake tin with the cut side facing outwards.
- Put the cream into a large mixing bowl and whisk until thick. Be careful not to overwhip. Add the cream cheese, 1tsp vanilla extract and 75g caster sugar. Mix into the cream until smooth and fully combined.
- Put the cream mixture into the tin and smooth it evenly until it covers all the strawberries that you've put around the tin.
- Get the remaining strawberries and slice them thinly. Place them over the top of the cheesecake, it doesn't matter if they overlap.
- Put the cheesecake in the fridge for at least 8 hours, preferably over night. Then serve.
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