Strawberry Cheesecake is one of my all time favorites. I have made it and served it a thousand times and most of our friends have tried it. It is so popular with my family that it is by now almost a cliché at home. But no-one has complained yet and so I prepared it as part of my holiday menu and I will make the Strawberry Cheesecake tomorrow again for my darling Valentine.
Ingredients for the crust:
200g of digestive cookies
3 Tbs canola oil
1-2 Tbs water
For the filling:
500g good quality cream cheese at room temperature
150ml whipping cream
2/3 cup sugar
1tsp pure vanilla extract
1/4 cup strawberry jelly or jam
Preheat oven to 175C/350F
Make the crust by mixing the cookies, oil and sugar and water in the bowl of a food processor and blend well. It should look like wet sand. Press the cookie mixture on the bottom of an oiled 8-inch removable bottom cake pan. Transfer it to the freezer while making the filling.
Make the filling: Whip the cream and set aside. In a separate bowl, beat the sugar and eggs until light and creamy. Add the vanilla and cream cheese and beat until smooth. Fold in the whipped cream with a spatula. Pour the filling over the chilled cookie crust and bake for 25 minutes or until just set in the centre. Do not overcook.
Decorate: Allow the cheesecake to cool down to room temperature and then refrigerate it for 4 hours or overnight. Arrange the strawberries on top and gently brush them cake with the jello or strained jam to give it a a nice glossy finish.
Serve your Strawberry Cheesecake chilled.
Wine Suggestions: Sauvignon Blanc, Riesling or good Port.