Strawberry Lush Cheesecake
Check out this Strawberry Lush Cheesecake, packed full of juicy strawberries and delicious Swiss Crèmes. Could Christmas get any sweeter? Recipe: Kristina, a Super Baker from Ranfurly
20 minutesPrep time
6 hoursBake time
easyDifficulty
Ingredients
Base:
- 1 packet of Griffin's Swiss Crèmes
- 100g Butter
For the Filling:
- 500g Cream Cheese, softened
- 300ml Cream, whipped to soft peaks
- ½ cup Caster Sugar
- 1 tsp Vanilla Essence
- 1 Tbsp Gelatine, softened in ¼ cup hot water
- 1 punnet Strawberries, sliced
For the Topping:
- 200ml Cream
- Icing Sugar to taste
- 1 tsp Vanilla Essence
- 1 punnet Strawberries, cut as desired
- Chocolate (Kristina used a Flake bar)
Instructions
To make the base:
- Line a cake tin with baking paper (Kristina used a 20cm x 20cm tin)
- Crush up a packet of Swiss Crèmes. Melt butter and mix with the biscuits. Press firmly into the bottom of the cake tin and chill while you make the filling.
To make the filling:
- In a large bowl, beat the cream cheese until smooth. Add the caster sugar and vanilla and mix again.
- Using the beater on slow speed, add the gelatine and mix until combined. Fold in the cream until just mixed.
- Pour half of the mixture over the chilled base, then place the sliced strawberries on top.
- Cover with the remaining cheesecake mixture and chill for at least six hours, ideally overnight.
To make the topping:
- Beat the cream, icing sugar and vanilla into a firm whip.
- Remove the cheesecake from the tin and place on your serving plate.
- Cover the top with the whipped cream, then add strawberries and chocolate (grated or melted) to decorate. Keep chilled until serving.
Serve and Enjoy!
Products used in this recipe
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