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Creamy Strawberry Cheesecake

Recipe for a Delicious, Creamy, Pink Cheesecake

Apr 19, 2008 Corinne Lutton

A light, creamy cheesecake packed full of strawberries and the fresh subtle flavour of lemon juice and zest with a delicious strawberry coulis to serve.

Creamy Strawberry Cheesecake Recipe

Serves 8

For the base

200g/8oz digestive biscuits / Graham crackers
100g/4oz unsalted butter, melted

For the filling

3 sheets leaf gelatine
142ml carton single cream
300g/10 oz full fat cream cheese
100g/4 oz golden caster sugar
finely grated zest of half a lemon
3 tablespoons lemon juice
300g/10 oz strawberries, hulled and chopped
142ml carton double cream
1 medium egg white

For the sauce

250g/9 oz strawberries, hulled and chopped plus 200g/8 oz left whole to decorate
finely grated zest of half a lemon
3 tablespoons lemon juice
2 tablespoons golden caster sugar, or more to taste

Directions

Place the biscuits / crackers in a sealed plastic bag and crush them until they are fine crumbs with a rolling pin. Put in a bowl and add the melted butter, mixing well until all the crumbs are soaked with the butter. Place the mixture in a 24cm loose - bottomed round cake tin which is at least 5cm deep and press down with the back of a metal spoon to make an even layer over the bottom of the tin. Chill in the refrigerator while you make the filling.
Place the gelatine leaves in a bowl of cold water and leave to soften for 5 minutes. Pour the single cream into a saucepan and bring just to boiling point then remove from the heat. Take the gelatine leaves out of the water and squeeze out excess water and then stir each one into the cream. They will dissolve instantly. Leave to cool for a few minutes.
Beat the cream cheese in a bowl with the sugar, lemon juice and zest until smooth and creamy. Mix in the cream and gelatine mixture and the chopped strawberries.
In another bowl lightly whip the double cream so that it falls in soft peaks and then fold it into the strawberry mixture.
Whisk the egg white in a clean bowl until it forms stiff peaks and then fold gently into the mixture. Pour into the cake tin and smooth down gently. Chill for at least 2 hrs 30 mins until set.
To make the coulis, put all the ingredients in a blender or food processor and blitz. Taste and add more sugar if required. Store in the fridge until ready to serve.
To serve, run a knife between the cheesecake and the tin to loosen it. Remove the tin and base and put it on a serving plate. Halve the reserved whole strawberries and pile them on the middle of the cheesecake. Serve with the strawberry coulis.

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