Christmas is over, but that doesn’t mean you have to stop indulging your favorite foods.
It’s the New Year. It’s the perfect time to learn a brand new recipe that you can later sink your teeth into.
Who among you here don’t like strawberry cheesecake?
I bet everyone is reading this blog has a particular love for this dessert.
The only trouble is that most of us feel that we need to go to a fancy bakery or restaurant to get a taste of these types of sweets.
While this is true most of the time, baking your strawberry cheesecake at home is a lot easier than what most people think.
We give you this recipe to your favorite strawberry cheesecake so you can indulge on this scrumptious sweets anytime you want.
Here are the ingredients you need:
- 160g digestive biscuits
- 60g butter, melted
- 200g strawberries, hulled
- 160g sugar
- One lime, juice and zested
- 250g mascarpone, room temperature
- 300g cream cheese, room temperature
- 400ml double cream (min 40% fat)
How To Make The Strawberry Cheesecake
The first thing you need to do is line and grease the spring foam tin for 18-24cm.
After that, you need to take the biscuits and make sure that they are grounded and fine. One way to do that is to crush the biscuits into tiny little pieces.
You can either take a food processor to do that. On the other hand, you can do what I did. I took a ziplock bag and placed all the biscuits there. Once everything is in place, I took a rolling pin and beat the living daylights out of them. It sounds harsh, but it’s the only way to do it.
Once you are satisfied with your crushed biscuits, you need to take out a large bowl because this is where you are going to transfer your crushed crackers into.
After you have accomplished that part of the process, it’s time to mix the crushed biscuits with melted butter.
What comes after this is the transferring of this mixture into the tin. You can use a straight-sided glass to make sure the biscuits run into the base.
You then place the tin into the freezer.
After that, you can start resting a for a little while. You can get some sleep, go to the spa, or watch a movie for the meantime because you are going to have to leave your strawberry cheesecake into the freezer for a few hours.
Once you have fully rested, you may want to start taking out the blender and combining the strawberry with sugar, lime zest, and lime juice.
You also need to take out a large bowl where you can beat the cream cheese, double cream, and mascarpone until it has attained its maximum creamy level.
In a little while, you will have to add the strawberry puree. Mix it in until the combination has blended perfectly.
Now that’s done, it is time to take the tin out of the freezer and combine everything else with it.
Once you have done that, you need to pop the tin back to the freezer. This time, though, you will not just be leaving the tin only for a few hours. The strawberry cheesecake has to stay there overnight.
Don’t worry though. After you get a good night sleep, you will be able to see what your hard work tastes like.
Do let us know what this cake experiment ends up to taste like.
Did your family and friends love it? Do you plan to serve this type of cake a lot more often now? Maybe you even decided to start a new business.