Strawberry cheesecake with strawberry jelly
A recipe for the most delicious strawberry cheesecake, - with the intense flavour of Danish strawberries, sun and summer. The cake is topped with a jelly made from strawberry purée.
Servings 8 servings
Ingredients
Biscuit base
- 200 g digestive biscuits
- 50 g almonds (optional)
- 100 g butter
Strawberry purée for the filling and topping*
- 600 g frozen strawberries (or fresh)
- 180 g sugar
- 1 vanilla pod, seeds scraped out
- 1/2 lemon, juice of
Cream cheese filling
- 200 g cream cheese
- 250 ml whipping cream (38% fat)
- 100 g Greek yogurt
- 350 ml strawberry purée*
- 75 g icing sugar
- 5 1/2 leaves gelatine
Strawberry jelly
- 250 ml strawberry purée*
- 2 1/2 leaves gelatine
You will also need
- Cake ring or springform tin, approx. 18-20 cm
- Acetate cake collar
- Plenty of fresh berries
- Edible silver flakes or silver dust (optional)
Instructions
Biscuit base
- Melt the butter in a saucepan and take it off the heat.
- Blitz the biscuits and almonds to fine crumbs and stir them into the melted butter.
- Line the base of a springform tin with baking parchment, then fit an acetate cake collar around the inside of the ring. If you are using a cake ring, place it on a chopping board with a sheet of baking parchment underneath and line the inside of the ring with the acetate collar.
- Tip the biscuit mixture into the tin and press it down firmly so the whole base is covered. Chill in the fridge while you make the other elements.
Strawberry purée
- Put all the ingredients in a saucepan, - strawberries, sugar, lemon juice, vanilla seeds and the empty vanilla pod.
- Bring the mixture to the boil and let it simmer for about 8 minutes, or until the strawberries are soft.
- Fish out the vanilla pod, then blend the strawberries to a smooth purée.Measure out 350 ml of strawberry purée for the cream cheese filling and 250 ml for the topping.*It is a good idea to leave the 350 ml in the pan, - the gelatine is dissolved in this and goes into the filling shortly.
Cream cheese filling
- Soak the gelatine leaves in a large bowl of cold water for about 15 minutes.
- Whip the cream to soft peaks, – take care not to over-whip it.
- Stir the cream cheese and Greek yogurt together, - then add the icing sugar.You can beat it with a whisk or hand mixer to make sure the mixture is free of lumps.
- Squeeze the excess water out of the gelatine and stir it into the warm strawberry purée, - one leaf at a time.
- Stir a couple of large spoonfuls of the cream cheese mixture into the pan with the dissolved gelatine, and keep stirring until it is free of lumps and the mixture has cooled. Test with your little finger whether it is cool enough to fold into the cream cheese mixture, otherwise add another spoonful.*Tempering the gelatine like this ensures it does not form lumps when it is folded into the rest of the filling.
- Fold the gelatine mixture into the cream cheese mixture and stir well to combine.
- Finally, fold the whipped cream into the mixture. Do this gently so you keep as much air in the filling as possible.
- Pour the filling over the biscuit base and spread it out with a spoon if needed. Tap the tin gently on the worktop to knock out any air bubbles and fill the tin evenly.
- Return the cake to the fridge and let it set for at least 3 hours before topping it with the strawberry jelly.
Strawberry jelly
- Soak the gelatine leaves in a large bowl of cold water for about 15 minutes.
- Pour the 250 ml of strawberry purée into a small saucepan and heat it. It does not need to boil, it just needs to be hot enough to melt the gelatine.
- Squeeze the excess water out of the gelatine and stir it into the warm strawberry purée. Take the pan off the heat and let the purée cool until it is just warm to the touch (test with your little finger), or about 30°C.
- Pour the strawberry purée over the cake, - ideally over the back of a spoon, so the stream does not hit the cake directly.
- Return the cake to the fridge and leave it until the jelly has set, - a couple of hours, but preferably overnight.
Strawberry cheesecake with strawberry jelly
- Before serving, top the cake with plenty of fresh berries, - strawberries, blackberries, blueberries and/or raspberries.Cut some in halves or quarters, leave some whole, and sprinkle with edible silver flakes or silver dust if you like.