Mummy’s Fast & Easy |
This is one of the easiest cheesecake recipes I’ve tried.
It’s not sweet though, or at least it’s not that sweet, which makes it a light dessert option – just strawberries, cream cheese and a bit of cream.
The secret here is to add strawberries into the cream cheese and cream mixture.
Thus, you’ll have a beautiful pink cheesecake, topped up with sliced strawberries.
Here’s what you need.
Ingredients:
- 600g/1lb strawberries, sliced
- 600g/1lb cream cheese(such as Philadelphia)
- 150g/5oz double cream
- 400g/14oz digestive biscuits, crushed
- 150g/5oz butter, melted
- 2tbsp powder sugar
- 1tsp salt
- 1 sachet gelatine (13g)
Mummy’s Fast & Easy |
Preparation:
- Grease a loose bottom cake tin, mix the digestive biscuits with the butter and spread evenly on the bottom. Place in the fridge for 30 minutes.
- In a bowl, combine the cream cheese, double cream, salt and sugar. Add half of the strawberries and mix well.
- Pour the mixture over the biscuits layer and make sure it looks nice and smooth.
- Arrange the rest of the strawberries on top and pour the gelatine on top. To prepare the gelatine – just follow the instructions on the back of the pack.
- Leave in the fridge for a couple of hours and serve!
Enjoy!
Mummy’s Fast & Easy |
Tip: Make it a berry cheesecake – just add some berries(your choice)!