Joels Cheesecake
Summer Strawberry Cheesecake
Ingredients
For the Base
200g Digestive Biscuits, crushed
100g melted butter
For the filling
3 leaves of gelatine
280ml cream
300g cream cheese
100g castor sugar
Juice and zest of 1 lemon
300g strawberries, chopped
1 egg white
Summer Strawberry Cheesecake
Ingredients
For the Base
200g Digestive Biscuits, crushed
100g melted butter
For the filling
3 leaves of gelatine
280ml cream
300g cream cheese
100g castor sugar
Juice and zest of 1 lemon
300g strawberries, chopped
1 egg white
1. Mix the biscuits and melted butter and place in the loose bottomed 12inch cake tin, press
down until even and chill.
2. Place the gelatine in cold water and allow to soak. Meanwhile heat half the cream but
don’t allow to boil. Strain the gelatine and squeeze the excess water and
stir into the cream, allow to cool.
3. Beat the cheese, sugar, lemon zest and juice together. Mix in the cream and
gelatine and the chopped strawberries.
4. Whisk the rest of the cream to soft peaks and fold into strawberry mix, whisk the
egg white to soft peak and fold into the mix, pour into the cake tin and
refrigerate overnight.
5. Serve with some summer berries marinated in cointreau.
