Strawberry Cheesecake

Serves 6 – 8

Biscuit Base

  • 230g Biscuits (we used Cookies of Character Choc Chip & Hazelnut from Dunmanway)
  • 100g Butter
  1. Put the biscuits in a zip loc bag and the crush with a rolling pin.
  2. Melt the butter over a gentle heat.
  3. Transfer the Biscuit crumb to a mixing bowl and blend with the melted butter.
  4. Press the mixture in to the bottom of a 9” ringform tin, and put in the fridge for a minimum of 30 mins.

For the cheese mix:

  • 300g Cream Cheese
  • 300g Quark
  • 180ml Cream
  • Punnet Strawberries (stalks removed and mashed)
  • Tablespoon Caster Sugar
  • 14g Sachet Gelatine
  • 50ml Hot water
  1. Blend the gelatine and water.
  2. Blend all other ingredients with an electric whisk thoroughly (approx 2 mins max).
  3. Then stir  in the gelatine.
  4. Pour the mixture over the chilled biscuit base and smooth with a spatula.

Strawberry Coulis (to blend through – optional)

  • Punnet Strawberries
  • Heaped Tablespoon Caster Sugar
  1. Remove stalks and mash the strawberries, blend with sugar, and simmer, stirring regularly for 5 – 10 mins.
  2. This can then be forked / swirled through the cheesecake mix to create ripples.
  3. Decorate the top of the cheese cake with Strawberries and whipped cream or cream cheese.