Strawberry cheesecake recipes
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Light and Luscious Strawberry Vanilla Cheesecakes
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Summer Strawberry Mascarpone Cheesecake
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Strawberry Cheesecake Flan
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Recent recipes
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Ingredients
- 100g biscuits
- 50g Butter
- 5 sheets Leaf Gelatine
- 450g Strawberries (hulled)
- 300g Cream Cheese
- 300g Greek Yogurt
- 3tbsp caster sugar
- 1tsp Vanilla Essence
- 1tsp Icing Sugar
Method
- Crush up biscuit then stir in melted butter, press mix into bowls, (or whatever your using to serve)place in fridge for 15 mins until set.
- Place Gelatine in a small pan with 4tbsp water and leave to soak for 10 mins,(untill soft). Then heat gently untill melted. DO NOT BOIL.
- Put 150g Strawberries in food processer with cream cheese, yogurt, sugar and vanilla. With the machine running pour the gelatine in a thin stream untill smooth.
- Pour over biscuit base and set for 3 hours in the fridge.
- Blend 150g Strawberries and icing sugar untill it forms a coulis.
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Ingredients
- 200g Shortbread biscuits. crushed
- 25g Butter. melted
- 405g can Carnation Condensed Milk Light
- 2x250g tubs Mascarpone cheese
- 2 Juice of large lemons (about 100ml)
- 450g Strawberries
- 2 tbsp. Strawberry jam
- 1 20cm (8in) spring form tin. greased and base lined with baking parchment
Method
- 1. Mix the crushed biscuits with the melted butter and then lightly press the mixture into the tin to make and even layer. Chill for 20 minutes.
- 2. Beat the condensed milk with the mascarpone cheese until the mixture is smooth. Add the lemon juice and combine thoroughly.
- 3. In a blender or food processor, pulse half the strawberries with the jam, until lightly crushed, leaving small pieces.
- 4. Spread half the cream mixture onto the biscuit base. Spoon over all the crushed strawberries and top with the remaining cream mixture. Chill for 4 hours.
- 5. Halve the remaining strawberries and arrange on top of the cheesecake.
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Ingredients
- 6 portion low-fat digestive(s). crushed
- 2 tbsp polyunsaturated margarine. melted
- 20g gelatine. powdered
- 90ml water. just-boiled
- 500g low-fat soft cheese
- 200g low-fat plain fromage frais
- 2 tsp vanilla essence
- 2 tbsp artificial sweetener. powdered
- 150g strawberries. sliced thinly
- 1 tbs ,caster sugar
Method
- Mix the crushed biscuits with the melted margarine. Press the mixture over the base of a 20cm (8 inch) loose-bottomed cake tin or deep flan dish. Chill for 20 minutes.
- Sprinkle the gelatine over the hot (not boiling) water. Stir well, then leave for about 5-6 minutes until completely dissolved, stirring occasionally.
- Beat together the low fat soft cheese, fromage frais, vanilla essence and sweetener. Check the sweetness, adding a little more powdered sweetener, if you like.
- Stir in the cooled gelatine liquid, making sure that it is thoroughly incorporated. Pour over the biscuit crumb base, then chill for about an hour, or until firm.
- Arrange the strawberries over the surface of the cheesecake. Sprinkle with the caster sugar to give them an attractive glaze. Chill until ready to serve.
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