Strawberry Summer Cheesecake is an absolute must in my household. On a hot summer day having a chilled cheesecake cools everything perfectly. It is a collection of simple ingredients such as Digestive Biscuits, Soft Cheese, vanilla pod amongst others. They all play a part to make this a perfect dessert. It never last long.
Strawberry Summer Cheesecake
- Place the digestive biscuits (or similar) in a plastic food bag. Using a rolling pin break the biscuits into crumbs.
- Pour the crumbs into a large glass bowl and carefully pour the melted butter over. Using a spatula, mix the biscuits and the butter thoroughly until the crumbs are coated.
- Line a baking tin (with removable bottom/sides) with parchment paper/ I use a little bit of butter to hold the paper in place. Pour the mixture into the prepared tin and press firmly down to create a level base.
- Place in the fridge for 1 hr to set firmly.
- Whilst the tin is in the fridge, slice the vanilla pod lengthways and remove the seeds
- Place the cream cheese, icing sugar and the vanilla seeds into a bowl and blend with a hand mixer or larger if available. Stop when the mixture is fully combined and lovely and smooth.
- Pour in the double cream and continue mixing until completely combined.
- Remove the chilled tin from the fridge and spoon the mixture onto the biscuit base. Use the spatula to smooth the top of the cheesecake.
- I leave the cheesecake in the fridge for as long as possible even overnight.
- Carefully remove the cheesecake from the tin either by unclipping and removing the sides or by placing the tin on a can and gradually lower the sides. Depends which sort you have.
- With about a third of the strawberries with the icing sugar and a drop of cold water (if needed), place them in a bowl and mush up with a folk for added texture. With the remaining strawberries, slice them into halves or quartes or a mix and put them on top of the cheesecake.
- Add the mushed strawberries mix on top.