The cheesecake is simply divine and so easy to prepare with all three steps done in the food processor. It is such a crowd pleaser and looks so beautiful when finished. The fresh strawberries on top and in the puree mixes in so nicely with the creamy filling. I know you will enjoy this one! x x
Ingredients 400g strawberries, hulled
150g caster sugar
200g plain sweet biscuits such as granita, digestive,marie etc
100g unsalted butter, melted
250 light cream cheese
300ml of fresh vanilla custard
1 tsp of vanilla extract
Process 250g of the strawberries and 100g of the caster sugar in a food process until smooth. Set aside.
Grease and line a cake tin (about 20cm) with baking paper.
Put biscuits in food processor and blitz until finely crushed. Add melted butter and mix together. Press in to the bottom of prepared tin. Put in fridge to chill for 15 minutes.
Put marscapone, cream cheese, remaining sugar (50g), vanilla custard and vanilla extract in processor and blitz until smooth and creamy.
Pour filling over biscuit base. Drizzle reserved strawberry sauce over the top and use a skewer to swirl it through to produce a marbled effect. ( You can also use a spatula to twirl it through a bit easier)
Put it in the freezer for 3 hours or until fully set. It should be semi-frozen.
Transfer to the fridge 30 minutes before serving. Garnish with remaining strawberries.