Scrumptious Strawberry Cheese Cake

Scrumptious Strawberry Cheese Cake



Shopping List:                                                             Overnighter! No Oven needed!

250 gr digestive biscuits
100 gr butter, melted

1 vanilla pod
600 gr soft cheese (mascarpone or philadelphia

100 gr icing sugar
285 ml double cream

Topping:

400 gr or a punnet strawberries
washed, halved and de-crowned

25 gr icing sugar



Spray / butter and line your 23-24 cm loose bottomed tin.  Crush the biscuits until fine. Pour the melted butter over it and mix until wel combined. Tip it into your prepared tin and press firmly with the back of a metal spoon. Let it chill in the fridge for up to one hour so it is firm.

In the mean time you can scrape the vanilla seeds from the pod. The best is to use the back of your kitchen knife to do this.
When the base is firm and set,  you can make the filling: Put the soft cheese in your bowl with the icing sugar and the vanilla seeds and mix with an electric mixer until well combined.
Then tip in the double cream, beat some more until really smooth. I put in a few food colour drops of red in it and some cut up strawberries for extra zing. Spoon this mixture on top of your biscuit base and smooth it over with a spatula.

Leave to set overnight in the fridge and don't touch it!

The next day you can take it out and bring it to room temperature to turn it out. Gently.
Purée half of the 400 gr of strawberries with the icing sugar and 1 teaspoon of water and then sieve it. Decorate the rest of the strawberries on top of the cake and pour the purée over it.

Left over purée can be used when you serve, just a little extra around the slice.

 

 

Deliciously Scrumptiously Lovely

 

 

"Enjoy"