Ali's Strawberry Cheesecake – a delicious recipe with caster sugar, cream, punnet strawberries pureed, gelatine, butter, packet. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Grease and line springform cake pan
2
Crush biscuits finely and stir in melted butter then press firmly into the springform cake pan
3
In pan heat juice of two lines and pureed strawberries (I add a tbsp sugar as I like it sweet).
4
Remove from heat and sprinkle the gelatine in and mix until dissolved.
5
Set aside to chill (it must he the same temperature as the cheesey mix and cream
6
Beat cream cheese and sugar till creamy
7
Beat cream until thick
8
Beat 3/4 of the cooled strawberry mix into the cream cheese mix then fold in the thickened cream
9
Pour into the springform pan on top of the biscuit mix and place in the fridge for one hour
10
Pour remaining g strawberry mix over the top of the cheesecake and return to the fridge for a few hours to fully set
11
We eat it as is but if you are going too serve it up for a dinner party you can decorate it with more strawberries and mint leaves
985
kcal
Calories
90
g
Fat
40
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 500 grams Philadelphia cream cheese (softened), 100 grams caster sugar, 300 ml thickened cream, 1 punnet strawberries pureed, and more.
Yes, Ali's Strawberry Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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