Straw­berry cheese­cake

Style at Home (UK) - - Cook It Shopping List -

Takes 40mins + chill­ing serves 12

175g di­ges­tive bis­cuits, crushed 75g but­ter, melted 250g straw­ber­ries, halved 75g caster sugar 2 sheets of gela­tine, soft­ened in cold wa­ter 300g soft cheese

300ml dou­ble cream

Grease and line a 20cm loose-bot­tomed cake tin. mix the bis­cuits with the but­ter and line the tin. leave to chill. cook the straw­ber­ries (re­serve a few), 25g caster sugar and 2tbsp wa­ter in a saucepan un­til the straw­ber­ries are soft. puree in a blender and sieve back into a saucepan. Heat through and add the drained gela­tine sheets. stir un­til dis­solved. set aside to cool. beat to­gether the soft cheese and re­main­ing sugar in a bowl. mix in the straw­ber­ries. fold in the dou­ble cream. pour over the bis­cuit base. chill overnight and serve with straw­ber­ries on top.

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