Summer fruits at their best this time of year and what better way to showcase them in a delicious cheesecake. Get the little ones involved in this they will love it.
Ingredients
For the base
- 400g of digestive biscuits
- 150g unsalted butter
Filling
- 200g cream cheese
- ½ pint of strawberries
- Unflavoured gelatine (alternative to strawberries and gelatine use 135g of strawberry jelly)
- 3 tbsp of strawberry jam
- 3 tbsp of water (if using jelly)
- 500ml carton of cream
- 1 tbsp of vanilla extract (optional)
- In a 9inch spring form baking tin on a serving plate, crush biscuit in a plastic bag with a rolling pin or place in a food processor until in fine crumbs
- Pour in melted butter and mix well. Press into the tin allow to chill for 30 minutes.
- Blitz strawberries in a blender. Add gelatine to water to soak, once ready drain water from gelatine and add to strawberries. (alternative break up jelly add to a bowl add 3 tbsp of water melt slowly over a low heat and then allow to cool.)
- Put cream cheese and jam into a bowl and beat well.
- Add the cream and beat until still quite loose in consistency.
- Fold in strawberries (or jelly) until in a semi-whipped state.
- Pour into tin and leave to set in fridge for A few hours preferably overnight.
Easy Cooking 