Meal Planning
More Tools
About Yummly
®/™©2024 Yummly. All rights reserved.
Add to Meal Planner
Ingredients
US|METRIC
4 SERVINGS
- 100 grams icing sugar
- 284 mL double cream
- 1 vanilla pod
- 600 grams soft cheese
- 250 grams digestive biscuits
- 100 grams butter (melted)
- 400 grams strawberries (punnet, halved and stoned)
- 25 grams icing sugar
Did you make this?
Add All to Shopping List
Add to Meal Planner
Directions
- EQUIPMENT: 23cm loose-bottomed tin, baking parchment, plastic food bag, rolling pin, large bowl, dessert spoon, chopping board, kitchen knife, electric mixer, spatula, serving plate, blender or food processor, sieve
- Make the base: Butter and line a 23cm loose-bottomed tin with baking parchment. Put the biscuits in a plastic food bag and crush to crumbs using a rolling pin. Transfer the crumbs to a bowl, then pour over the melted butter. Mix thoroughly until the crumbs are completely coated. Tip them into the prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for 1 hr to set firmly. Remove the vanilla seeds: Slice the vanilla pod in half lengthways, leaving the tip intact, so that the two halves are still joined. Holding onto the tip of the pod, scrape out the seeds using the back of a kitchen knife. Make the filling: Place the soft cheese, icing sugar and vanilla seeds in a bowl, then beat with an electric mixer until smooth. Tip in the cream and continue beating until the mixture is completely combined. Now spoon the cream mixture onto the biscuit base, working from the edges inwards and making sure that there are no air bubbles. Smooth the top of the cheesecake down with the back of a dessert spoon or spatula. Leave to set in the fridge overnight. Un-moulding and topping: Bring the cheesecake to room temperature, about 30 mins before serving. To un-mould, place the base on top of a can, then gradually pull the sides of the tin down. Slip the cake onto a serving plate, removing the lining paper and base. Purée half the strawberries in a blender or food processor with 25g icing sugar and 1 tsp water, then sieve. Pile the remaining strawberries onto the cake, then pour over purée.
NutritionView More
Unlock full nutritional details with subscription
1030Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories1030Calories from Fat760 |
% DAILY VALUE |
Total Fat84g129% |
Saturated Fat55g275% |
Trans Fat |
Cholesterol240mg80% |
Sodium730mg30% |
Potassium260mg7% |
Protein31g |
Calories from Fat760 |
% DAILY VALUE |
Total Carbohydrate43g14% |
Dietary Fiber2g8% |
Sugars37g |
Vitamin A70% |
Vitamin C100% |
Calcium30% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
Add Note
Jot it down
Subscribe to Yummly to add notes