Thursday, September 15, 2011

Non Bake Strawberry Cheese Cake


Ingredients
Base
1 packet (250g) digestive biscuits, crushed
100 gm melted butter

Filling
250 gm cream cheese
250 gm strawberries
250 gm sweetened condensed milk
250 gm whipping cream
2 tbsp fresh lemon juice
1 tbsp lemon rind (zest) - optional
3 tsp gelatin, dissolved in 1/4 cup boiling water



Directions
COMBINE
Butter and line a 23cm loose-bottomed tin (or springform pan). Put the biscuits in a food processor (or crush them in a bag with 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.

BEAT
In the same food processor, blend the cheese, strawberries, condensed milk, whipping cream, lemon juice and rind, gelatine mixture until smooth.

POUR
Now spoon the cream mixture onto the biscuit base. Smooth the top of the cheesecake down with the back of a dessert spoon or spatula. Cut the strawberries into thin slices for cake topping. Leave to set in the fridge overnight.