Tag Archives: strawberries

The Best Strawberry Cheesecake

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This is the cheesecake recipe I turn to when time is in short supply but I still want to make something delicious for the following day.  I started making this at 8 pm tonight,  less than an hour later,  it was ready to come out of the oven!

You can vary the recipe depending on what is in season (or which tinned fruit is languishing at the back of your cupboard).  I used rosewater as a flavouring but natural vanilla extract or lemon zest would be lovely too.

You will need :

8 digestive biscuits
50g melted butter
600g cream cheese (I use 300g full-fat and 300g light)
2tbsp plain flour
175g caster sugar
2 tbsp rosewater
2 eggs +1 yolk
142 ml sour cream
400g strawberries
1 tbsp icing sugar

Method :

Preheat the oven to 180C/ 160C fan/gas 4. Butter a 20 cm springform tin and line the base with baking paper.

In a food processor,  crush the biscuits into fine crumbs. Mix thoroughly with the melted butter and press into the base of the tin with your palm. Bake for 5 min.

Meanwhile, whisk the cream cheese, flour, sugar, rosewater, eggs, egg yolk and sour cream until well mixed and fluffy.

Wash half the strawberries,  hull and cut into quarters.

Pour the mixture delicately over the biscuit base, then scatter the strawberries over the top and push them down slightly. 

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Bake for 40 min until set but still wobbly in the middle.

Cool in the oven with the door slightly ajar, then carefully ease out of the tin when cool and transfer to a serving plate. Refrigerate until ready to serve.

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Keep 3 or 4 strawberries to one side, and wash, hull and quarter the rest. Put in a small pan with the icing sugar and cook on a low heat for a few min until soft. Blend to a smooth purée.

Before serving, thinly slice the remaining strawberries, and arrange on each plate with a slice of cheesecake and a drizzle of strawberry purée.

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Raspberry and Rose Cheesecake Sandwich

raspberry and rose cheesecake sandwich

I created this cake for a competition I entered. I had in mind a cross between a cheesecake and a Victoria sandwich, and I must admit I am rather happy with the result!

It took a little bit of work to get the texture right for the filling, as it needs to be dense enough to support the sponge on top and keep its shape, while still being creamy and light.

I am no cake decorator, hence the simple topping of fresh fruit with a dusting of icing sugar (almost anything looks fancier with icing sugar!).

I didn’t win the competition, by the way, and I realised that I am actually quite a bad sport: never mind the taking part, I really wanted to win! 🙂

You will need:

 For decorating:

About 150 g mixed raspberries and strawberries
Icing sugar
1 pink rose
1 egg white
2 tbsp granulated sugar

 

For the sponge:

4 eggs
225 g caster sugar
225 self-raising flour, sifted
2 tsp baking powder
225 g butter, at room temperature, diced
50 g raspberries

 

For the raspberry coulis:

50 g raspberries
2 tbsp icing sugar
3 tbsp rose water

 

For the cheesecake filling:

150 g double cream
50 g crème fraîche
250 g cream cheese
200 g cottage cheese
100 g caster sugar
30 ml rose water
8 g gelatine (leaves)

 

Method:

 The day before:

Gently peel the petals off the rose, rinse and pat dry with kitchen paper. Lightly wisk the egg white. Dip the petals in it one by one, shaking off any excess and arrange them on a tray lined with greaseproof paper. Sprinkle with the granulated sugar, and leave to dry for 24h.

 On the day; make the sponge.

Switch the oven on to 180C/ fan 160C/ gas 4. Grease and line 2 x 20 cm Ø sandwich tins.

Whisk the eggs, butter and sugar together until just combined, then fold in the flour and baking powder, being careful not to over mix. Finally, add the raspberries.

Divide the batter between the two prepared tins and bake for about 25 min, or until golden and springy in the middle, and the edges are coming away from the tin. Cool in the tins for 5 mins, then turn out onto a wire rack and leave to cool completely.

 Make the coulis:

In a small pan, put the raspberries, icing sugar and rose water and bring to the boil over a low heat, lightly crushing the raspberries with a spoon. Leave to simmer for about 5 mins or until slightly reduced and syrupy. Leave to cool.

 Make the filling:

Soak the gelatine leaves in a small bowl of cold water.

Mix the double cream and crème fraîche and whisk to stiff peaks.

In another bowl, whisk together the cream cheese, cottage cheese, sugar and rose water.

Squeeze the softened gelatine to release excess water. In a small pan, boil 1 tbsp water, add the gelatine and stir to melt, then pour straight away into the cream cheese mix and stir through. Gently combine the cream cheese mix with the whipped cream.

Mix 1 tbsp of the filling into the raspberry coulis, then pour the coulis into the filling, stirring once or twice to get a marble effect.

 Assemble the cake:

Place one of the cakes on a serving plate, and top with big dollops of the filling; keep going until the filling is all used up. Use a palette knife to straighten the edges and flatten the top, but don’t worry about being too tidy at this stage. Refrigerate for about an hour, then top with the other sponge and use the palette knife to neaten the filling up a bit. Chill for another hour.

Just before serving, top the cake with the raspberries and strawberries, dot with the candied rose petals, and sprinkle with icing sugar.

 

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