Wed, 28 June 2023
Catherine Leyden's Strawberry Cheesecake
Ingredients
Base
· 400g packet of digestive biscuits
· 150g/5oz butter
Filling
· 200g tub cream cheese
· 135g packet strawberry jelly
· 3 tbsp water
· 125g/4oz strawberry jam
· 500ml carton cream
· Few drops of strawberry essence
· Chopped or mashed strawberries (optional)
To Decorate
· Fresh strawberries
· 150ml carton cream – whipped (optional)
Method
1. Place a 23cm/9” spring form tin on a serving plate.
2. Break the biscuits in a plastic bag with a rolling pin or a food processor until fine crumbs.
3. Pour in melted butter and mix well. Press into tin and allow to chill.
4. Meanwhile, break up the jelly and place in a bowl, add water and slowly melt over a low heat. Then allow to cool.
5. Put the cream cheese and strawberry jam into a large bowl and beat well.
6. Add cream and beat until quite loose in consistency.
7. Finally fold in the melted jelly until in a semi-whipped state. Then pour onto biscuit base.
8. Transfer to the fridge and allow to set, preferably overnight.
9. Remove the ring from around the cheesecake and decorate with freshly sliced strawberries.
10. If liked, whipped cream can be piped around the edge of the cheesecake. Enjoy!
