Strawberry Frozen Cheesecake

Another recipe I was collecting in my cooking book, now on my Blog cooking book :) 

Source for recipe and photo: Coles Magazine

250 g strawberries
1 tbsp icing sugar
200 g Arnott’s Butternut Snaps
1/2 cup slivered almonds, toasted
75 g butter, melted
375 g cream cheese, at room temperature
1/2 cup caster sugar
1 tsp vanilla extract
300 ml thickened cream, whipped

  1. Hull 150g of the strawberries and blend with the icing sugar in a food blender or processor until smooth. Grease a Coles cook&dine 21cm square cake pan. Line the base and sides with baking paper, allowing the sides to overhang by 5cm. Process the biscuits in a food processor until finely crushed. Transfer to a medium bowl. Stir in almonds and butter until well combined. Transfer to prepared pan and use a spatula to spread and press over the base. Chill for 30 minutes.
  2. Use an electric mixer to beat cream cheese, caster sugar and vanilla extract in a medium bowl until smooth. Fold in whipped cream until combined.
  3. Pour half the cream cheese mixture over the biscuit base. Spoon over half the strawberry puree. Pour remaining cream cheese over and spoon over remaining strawberry puree. Use a skewer to gently swirl to create a marbled pattern. Cover and freeze overnight or until firm.
  4. Remove cheesecake from pan and place on a plate. Stand for 20 minutes. Quarter remaining strawberries and place on top.

Tip: Freeze cheesecake without topping for up to 1 month.

Vic Lic

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