Lately, Sydney weather has been so unpredictable, my mood begins to change on what dessert I feel like eating because one day it will be extremely cold and I’ll feel like a warm chocolate pudding, and then like today, the weather would be extremely warm and I feel like ice cream. Well, today my church had our bi-monthly luncheon and I decided to make something to suit the weather, a Strawberry Cheesecake.
Oh yes, back to strawberries yet again. It’s getting closer to warmer summer weather, so strawberries and other berries are back in season. Yesterday was also pretty warm, so I had an idea to make a cheesecake, firstly because of the weather and secondly, because it’s been a while since the last time I made a cheesecake.
The recipe I used is a secret family recipe, but I have provided one that I have modified and made quite similar so you can have a go. If you don’t have a springform tin, you can always use a disposable foil tart tin, which is what I actually used. I find them much easier to use as you can put them in the oven, the freezer and of course, dispose of them later. And, if you’re super lucky, it comes with a lid!
The pattern on the top of the cheesecake is very easy to do. All you need to do is take your puree, place it in a piping bag with a very small nozzle, then make a spiral shape over the top. Next, take a toothpick or a knife and very gently and carefully draw lines from the middle to the edge. Just keep repeating until you get a nice ‘spider-web’ type of pattern.
For the Crust:
- 1 1/2 cups Graham cracker crumbs
- 100g melted butter
For the Cheesecake
- 500g cream cheese
- 1/2 cup caster sugar
- 1 tbsp lemon juice
- 1 tbsp gelatine
- 1/4 cup boiling water
- 1 cup cream, whipped
- 3-4 strawberries roughly chopped
- 1/2 cup strawberry puree
For the topping
- 200ml sour cream
- 2 tbsp caster sugar
- 1 tsp lemon juice
- 1 tsp vanilla essence
- 1/4 cup strawberry puree
- For the crust: process graham crackers until resolves fine crumbs. Combine with melted butter then press into the base of a lightly greased 20cm springform round cake tin. Bake in the oven for 5-10 minutes at 180 degrees, or until golden brown. Remove, and allow to cool
- Beat cream cheese in a large bowl until smooth and creamy. Add sugar and lemon juice and beat at medium speed until combined.
- Dissolve gelatine in boiling water and allow to cool. At low speed, gradually add the gelatine into the cream cheese mixture, incorporating slowly. Continue beating for 2-3 minutes until well combined.
- Fold in lightly whipped cream and chopped strawberries.
- To assemble: pour a layer of cream cheese mixture over the biscuit base, enough to cover the base. Swirl some strawberry puree over the cream cheese, then add another layer of cream cheese and finish off with more puree. Refrigerate for 2 hours or until set.
- To make topping: beat together sour cream, sugar, lemon juice and vanilla essence until combined. Spread smoothly over set cheesecake, and add a swirly pattern of strawberry puree over the top. Draw lines from the middle to the edge, then refrigerate for another 2 hours. Remove cheesecake from refrigeration an hour before serving.