Strawberry cheesecake
3 cups (255g) plain biscuits (graham crackers or digestive biscuits)
1 cup (225g) butter, melted
3 cups (426g) strawberries, hulled
⅓ Cup (71g) sugar
1 ½ cup (340ml) whipping cream
3 cups (675g) cream cheese
Extra strawberries
gelatin to set your cheesecake (see notes)
Instructions
Blend the biscuits in a food processor until fine crumbs ground. Combine crumbs with melted butter. Cover the bottom of a 9 inch springform with the mixture and put in the fridge while preparing the filling.
Puree the strawberries and sugar in the food processor or blender.
Add in the cream cheese and blend until smooth.
Pour in the cream and continue blending until your mix has thickened up well.
Pour batter over the prepared crust, cover with plastic wrap and fridge overnight. (because the cheesecake does not contain gelatin it’s best left overnight to set and firm up)
Store the cheesecake for up to 3 days in the fridge. It also freezes well. Decorate with more lovely things on top to create an impressive dessert.
