I’m really excited with this month two little chefettes’ (2LC) cooking challenge because the main ingredient — which is Strawberry, is easy to find during the summer. But oh boy… it’s not easy to find the will to try new recipe when you need to fast for 18 hours during the day. Anyway knowing that the deadline for the challenge is only a few days away, I decided to pick a recipe and just go on with it. So I searched around and found this one from BBC Good Food and I thought “why don’t I just give it a try“.
I made a non-bake cheesecake before and it was great. It’s soft and cheesy and I only need to mix everything together, put it inside the freezer for a day and voila.. I got my self a cheesecake. Well, this time it’s actually have almost the same step but in much simpler way… or at least a simpler ingredients.
- 250g digestive biscuits
- 100g butter , melted
- 1 vanilla pod
- 600g soft cheese
- 100g icing sugar
- 284ml double cream
for the topping
- 400g strawberries , halved
- 25g icing sugar
- Make the base: Butter and line a 23cm loose-bottomed tin with baking parchment. Put 250g digestive biscuits in a plastic food bag and crush to crumbs using a rolling-pin. Transfer the crumbs to a bowl, then pour over 100g 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.
- Make the filling: Place 600g soft cheese, 100g icing sugar and the vanilla seeds in a bowl, then beat with an electric mixer until smooth. Tip in the double 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 400g 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.
I love the fact that this recipe is really.. really.. reaaaaallly easy to follow but with a maximum result. The sourness of the strawberry purée gives a nice balance to the soft sweet cheesy cake. The crumbs also add a nice texture and flavor. It just a perfect combo. My husband and in-laws loved it too. The hardest step I needed to do was actually removing the bottom and the paper parchment from the cake and put it into the plate. Seriously if the cake broke, I would probably cry my heart out. But it didn’t and I’m happy.
Anyway… don’t forget to check out the 2LC cooking challenge if you haven’t. We will announce the ingredient for the next term in a few days.