Our strawberry cheesecake recipe has us salivating at the very mention of it. Perfect for the summer, and easy, too!
Serves 6. Allow up to 6 hours’ chilling time.
Ingredients
Biscuit base
175g digestive biscuits, finely crushed
75g butter, melted
Strawberry topping
225g ripe strawberries, hulled and halved
75g caster sugar
Filling
5 small gelatine leaves, softened in cold water for 5 mins
500g The Lake District Dairy Co. Quark
100ml whipping cream
1 egg white (30g), optional but will give a lighter result
Extra halved strawberries, to serve
Line the base of a 20cm springform cake tin with non-stick baking parchment or cling film.
Put the crushed biscuits and butter in a bowl, mix well and press evenly into the base of the tin. Chill while you make the filling.
For the filling, put the strawberries, 25g of the caster sugar and 2 tbsp (30ml) water in a saucepan and cook on a medium heat until the strawberries are very soft. Purée in a blender then push through a fine sieve (to remove the seeds) back into the saucepan. Warm the purée through without boiling, then squeeze the excess water from the soaked gelatine leaves and stir into the strawberry purée. Stir gently until dissolved. Set aside.
Using an electric hand mixer beat The Lake District Dairy Co. Quark with the whipping cream and remaining sugar in a mixing bowl until smooth. Beat in the cooled strawberry and gelatine mixture.
Whisk the egg white to soft peaks (if using) and fold in gently. Pour over the biscuit base, level and chill for a minimum of 6 hours or overnight.
To serve, run a thin knife around the inside of the tin and remove the cheesecake. Transfer to a serving plate. Decorate the top with halved strawberries. The cheesecake will keep for 3 days covered in the fridge.
