Strawberry Vanilla Cheesecake Food

STRAWBERRY CHEESECAKE IN 4 EASY STEPS

Steps:

• To make the base, butter and line a 23cm loose-bottomed tin with baking parchment. Put the digestive biscuits in a plastic food bag and crush to crumbs using 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.For more detail on how to make a biscuit base, take a look at our how to make a biscuit base video.
• Slice the vanilla pod in half lengthways, leaving the tip intact, so that the two halves are still joined. Holding onto the tip of the pod, scrape out the seeds using the back of a kitchen knife.
• Pour the double cream into a bowl and whisk with an electric mixer until it's just starting to thicken to soft peaks. Place the soft cheese, icing sugar and the vanilla seeds in a separate bowl, then beat for 2 mins with an electric mixer until smooth and starting to thicken, it will get thin and then start to thicken again. Tip in the double cream and fold it into the soft cheese mix. You're looking for it to be thickened enough to hold its shape when you tip a spoon of it upside down. If it's not thick enough, continue to whisk. Spoon onto the biscuit base, starting from the edges and working inwards, making sure that there are no air bubbles. Smooth the top of the cheesecake down with the back of a dessert spoon or spatula. Leave to set in the fridge overnight.
• Bring the cheesecake to room temperature about 30 mins before serving. To remove it from the tin, place the base on top of a can, then gradually pull the sides of the tin down. Slip the cake onto a serving plate, removing the lining paper and base. Purée half the strawberries in a blender or food processor with the icing sugar and 1 tsp water, then sieve. Pile the remaining strawberries onto the cake, and pour the purée over the top.

STRAWBERRY VANILLA CHEESECAKE RECIPE

Steps:

• Grease a 7-inch springform cake tin and line it with parchment paper.
• Using a food processor, combine all ingredients (except for the strawberries) for the crust and pulse until well processed but still slightly crumbly.
• Press this mixture onto your cake tin. Set your halved strawberries onto the edge of the cake tin, halved side facing outward.
• Using a food processor, combine all ingredients for the vanilla layer and pulse until smooth. Layer this filling above the crust.
• Lightly tap to release any air bubbles and transfer to the freezer. Freeze until set, preferably overnight.
• The next day, prepare the coulis. Combine all ingredients and bring to a boil.
• Reduce heat slightly and continue boiling until strawberries have completely broken down.
• Transfer your mixture to a blender and puree until smooth.
• Pass your coulis through a sieve. Strain any solids and discard. Allow to cool at room temperature before sealing and keeping it chilled.
• Using a food processor, combine all ingredients for the strawberry layer and pulse until smooth. Layer this on top of the frozen vanilla layer.
• Lightly tap to release air bubbles and freeze until set, preferably overnight.
• Once the cheesecake layers have firmed up, remove the springform lid and its parchment paper lining.
• Portion your cheesecake according to your preference. Drizzle 1 tablespoon of coulis on top of your cheesecake and garnish with a strawberry. Serve.

STRAWBERRY VANILLA CHEESECAKE (FRUIT FILLED CHEESECAKE)

Steps:

• Crush the graham crackers. Mix the crumbs with the cinnamon, sugar, and melted butter in a nine or ten-inch springform pan. Press the mixture into a crust across the bottom of the pan and up the sides. Put the crust in the refrigerator to set up while you prepare the filling and the topping.
• Make the topping. Puree the strawberries in a blender with the lemon juice. You should have about 1 1/2 cups of purée. If you would like to remove the seeds, run the puree through a sieve. Place the puree in a small saucepan. Add the sugar, food coloring, and cornstarch. Cook over medium heart, stirring often, until thickened and bubbly. Set aside to cool.
• Preheat the oven to 325 degrees. Mix the cream cheese with the paddle attachment of your stand-type mixer set at medium speed until smooth and creamy, about five minutes. Add the eggs, granulated sugar, flour, salt, vanilla, and whipping cream, and gently cream together until smooth. Do not over beat.
• Pour one half of the cream cheese filling into the crust. Spoon about 2/3's of the strawberry sauce onto the filling then spoon the remaining cream cheese over the strawberry sauce. Refrigerate the remaining sauce.
• Bake for 40 to 45 minutes or until almost set (the top just starts to turn golden and the center of the cake is just barely jiggly.)
• Let the cake cool in the pan on a wire rack for ten minutes. Run a knife around the edge of the pan to loosen. Remove the ring and let the cheesecake cool completely. Refrigerate for several hours.
• To serve, stir the berries into the remaining sauce and spoon over the cheesecake.

STRAWBERRY FILLED CHEESECAKE

Steps:

• Heat oven to 325*. Wrap outside bottom and side of 10 inch springform pan with foil to prevent leaking. In a small bowl, mix cracker crumbs and 1/4 cup sugar; stir in butter. Press firmly in bottom of pan. Bake 12 to 15 minutes or until set.
• In large bowl, beat cream cheese, 1 cup sugar, the eggs and vanilla with electric mixer on medium speed until smooth. Beat in sour cream. Spread half of mixture (about 3 cups) over crust. Spoon half of pie filling by tablespoonfuls onto cream cheese mixture. Top with remaining cream cheese mixture. (Refrigerate remaining pie filling.).
• Bake 1 hour 5 minutes to 1 hour 15 minutes or until center is set. Cool 15 minutes. Run metal spatula carefully along side of cheesecake to loosen. Cool completely, about 1 hour. Cover and refrigerate at least 4 hours.
• To serve, run metal spatula carefully along side of cheesecake to loosen again; remove foil and side of pan. Spoon remaining pie filling over cheesecake.