St Peter's School
An indulgent and tasty treat, this simple to follow recipe is a real show-stopper and is bound to impress all family members! (makes 8 portions)
For the base:
- 250g Digestive biscuits
- 100g Salted butter
For the cheesecake mixture:
- 600g Cream cheese or mascarpone cheese
- 100g icing sugar
- 284ml pot of double cream
- A couple of drops of vanilla flavouring
- 1 punnet of strawberries
- Electric blender or rolling pin
- Small saucepan
- Wooden spoon
- 2 medium size bowls
- Chopping board
- Sharp knife
- Large spoon
- Electric or hand-held whisk
- 20cm spring form baking pan
- Blitz the digestive biscuits into fine crumbs using an electric blender. Alternatively use a rolling pin to crush the biscuits in a large bowl until fine. You can always swap the digestives to ginger snaps or hob nobs.
- Gently melt the butter in a pan over a low heat. Once melted add the digestive biscuits and mix through. Press the biscuit mixture into the base of the springform baking pan.
- Take the tops off all the strawberries and put two thirds to one side. Slice one third of the strawberries into thin strips and gently press around the side of the pan. Place the pan into the fridge to firm up for approximately 1/2 an hour.
- In a medium bowl (preferably metal but not to worry if glass or plastic) place the cream cheese or mascarpone cheese and beat through the icing sugar and vanilla.
- In a separate bowl whisk the double cream to soft peaks until it has structure. Do not over whip as it will turn grainy. Add one large spoonful of the cream into the cheese mixture and fold through. Gradually add the rest of the double cream until fully combined.
- Chop half of the remaining strawberries into small chunks and fold through the mixture. Place the mixture carefully over the biscuit base and smooth over ensuring you do not disturb the strawberries lining the sides. Place back in the fridge to set for a couple of hours.
- Remove from the fridge 20 minutes before serving. Release from the pan and top with the remaining strawberries cut into quarters.
A sprinkle of icing sugar and it is ready to eat!
This cheescake works just as well with blueberries or raspberries.