Strawberry Cheesecake
In this delicious Strawberry Cheesecake recipe, a delectable cookie crumble crust meets a velvety blend of light cream cheese and whipped cream. Crowned with a vibrant strawberry coulis, this dessert promises a balanced, classic treat.
Ingredients
| general.ingredients.name | general.ingredients.amount |
|---|---|
| Biscoff cookies | 200g |
| unsalted butter | 100g |
| gelatine | 19g |
| light cream cheese | 400g |
| heavy cream | 300ml |
| lemon puree portions | 2 |
| frozen strawberries | 250g |
| granulated sugar | 150g |
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Cookie crumble
200g Biscoff cookies - 100g unsalted butter
Crush the Biscoff cookies until fine. Mix the crushed cookies with the melted butter until well combined. Press the mixture into the base of a baking tin to create the crust. Add strawberries on top of the crumble (optional). Refrigerate while preparing the cheesecake.
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Cheesecake
15g gelatine - 400g light cream cheese - 300ml heavy cream - 2 lemon puree portions
Soak the gelatine in cold water. In a mixing bowl, beat the cream cheese until smooth. In a separate bowl, whip the heavy cream until stiff peaks form. Melt the lemon juice and add the gelatine to dissolve. Add the lemon juice mixture to the cream cheese and mix until smoothie. Fold in the whipped cream until well combined. Pour the cheesecake over the cookies crumble into the baking tin. Refrigerate for at least 4 hours or until set.
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Strawberry coulis
250g frozen strawberries - 150g granulated sugar - 4g gelatine
Soak the gelatine in cold water. In a saucepan, combine the frozen strawberries and sugar over medium heat. Cook until the strawberries are soft and the sugar has dissolved. Add the gelatine to the strawberry coulis, stirring well. Blend the coulis until smooth. Allow to cool and pour on top of the cheesecake. Refrigerate overnight. Decorate with frozen strawberries.
