Yum. Yum. Yum. This cheese cake is truly delectable. It looks good right? It looks as if it was made by a gourmet chef, right? You want to it eat now! I know you do!
I thought this would be the perfect dessert for fathers’ day.
The first time I made it, it was history. That means it disappeared and was nowhere to be seen anymore. I know dad is gonna love this one!
I would highly recommend making this a day in advance as it is definitely better left in the fridge overnight . It does only need 4 hours chilling time though so if you can’t make it the day before it is not an issue.
I love it when something is so easy to make but 100% worth it when it tastes as if you made a real effort. It is sure to be a crowd pleaser with your friends.
Author: Debbie Widdows
Prep time: 30 mins
Total time: 4 hours (chilling time)
150g packet gluten-free digestive biscuits
250ml single cream
2 x 250g tubs cream cheese
1/4 cup sugar
1 teaspoon vanilla essence
1 cup fresh or frozen strawberries, thawed
1 x tablespoon lemon juice
3 x tablespoons castor sugar
INSTRUCTIONS FOR THE CRUST
Crush digestive biscuits. The best way to do this is in the food processor but you can do it with a rolling pin in a sturdy bag.
Melt the margarine. Pour the melted margarine into the crushed biscuits and pulse to combine. Alternatively pour the crushed biscuits into a bowl, pour in the melted margarine and stir to combine.
Press into a 9 x inch pie dish and place in the fridge to chill whilst you make the filling.
FOR THE FILLING
Whip cream and sugar with electric mixer until stiff peaks form.
Lightly whip cream cheese with electric mixer to soften.
Add the whipped cream to the softened cream cheese.
Add vanilla essence and mix until smooth and creamy.
Pour into the chilled pie shell. Place in the fridge for at least 4 hours until set. It is better if left until the next day.
FOR THE TOPPING
Place the strawberries in a small sauce pan along with the lemon juice and castor sugar and cook until reduced and thick.
Mash up strawberries with the back of a fork whilst cooking.
Allow to cool then spread on top of cheesecake. Place back in the fridge to continue chilling.