Strawberry Cheese Cake

strawberry cheesecake
my home made strawberry cheesecake

You can use pretty much any (semi)sweet cookie you like for the base, I use whatever is on hand, this time it was chocolate biscuits. 

Although I haven’t tried, I could imagine this working well with a variety of fruits, raspberries, blueberries, mango. The sky is the limit. 

If you want a vegan version, you could probably substitute the gelatin with agar agar, allthough I have not tried this myself! 

12 white gelatine leaves or 18 gr/.7 oz gelatine powder
200 gr/2 cups of crumbled graham crackers or cookies of choice
100 g/1,5 cups unsalted butter
3 tbsp butter
500 g strawberries
juice of 1orange
500 g/2,5 cups of 0% cream cheese
200 g/2 cups white or light brown muscovado sugar
250 ml/1 cup heavy cream or heavy whipping cream
4 tbsp strawberry jam

9” springform pan (mine was 24 cms)
Blender or food processor 

Soak the gelatin leaves in a bowl of cold water for about 5 min. 

Crumble the biscuits. either by hand in a plastic bag with a rolling pin, or in a food processor.

Melt the butter and mix in the cookie crumbs. Lightly grease the spring form and spread out the crumb mixture; press down tightly. The back of the cup measure works well for this. 

Wash and hull the strawberries, and puree 300 gr in a blender or food processor. 

Gently heat the orange juice in a pan on the stove. 

Squeeze most of the water out the gelatin leaves and add them (off the heat) to the orange juice. Stir well until completely dissolved and set aside to cool for a bit. 

Beat the heavy cream until soft peaks form. 

In a bowl, stir together the cheese, orange juice/gelatin mixture, strawberry puree. Add the whipped cream and cut through the cheese mixture until just combined. 

Pour onto the crumb base in the springform and place in the refrigerator for at least 3 hours or until set. If you are in a hurry put it in the freezer for 1 hour to give it a head start and remove to the fridge to finish setting. 

For serving: slice the remaining strawberries and place on top of the cake. Gently heat the strawberry jam with the water in a small pan and generously brush the strawberries on the cake with it. 

Slice and enjoy! 

You can use pretty much any (semi)sweet, dry cookie you like for the base, I use whatever is on hand, this time it was chocolate biscuits. 

Although I haven’t tried, I could imagine this working well with a variety of fruits, raspberries, blueberries, mango, the sky is the limit. 

If you want a vegan version, you could probably substitute the gelatin with agar agar, allthough I have not tried this myself! 

strawberry cheesecake
strawberry cheesecake

2 Replies to “Strawberry Cheese Cake”

  1. thanks Monique….copied/pasted and exported to desktop as PDF…easy peasy…much love and thanks/appreciation.

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