This recipe is based on THIS one. For some reason it didn't quite set; perhaps reducing the amount of whipping cream might help? be aware though that I haven't tried this, so it would be an experiment! In the future I will try my hand at gelatin cheesecakes and baked cheesecakes - these are much more likely to set!Ingredients;
- 100g digestive biscuits or cookies
- 50g castor sugar
- 50g butter
- 500g full-fat cream cheese (I used marscapone)
- 100g icing sugar
- 150g Strawberries
- Choccie sprinkles!
First comes the best part! in a freezer bag, smash the cookies/biscuits to smithereens. Using a rolling pin helps, but make sure not to smack your hand! In a pan, gently melt the butter, and then pour this into a mixing bowl along with the castor sugar and the biscuit crumbs. It should looks something like wet sand (appetising!)
Smooth this into a 20cm cake tin. Lining it with baking parchment means that you can lift it out of the cake tin and neatly serve it, so I'd advise doing this too. Press down until the mixture is even and chill until set.
In a mixing bowl, mix together the cream cheese and icing sugar until well mixed. In a separate mixing bowl, whip the whipping cream until it is light and stuff. You can test this by holding it upside down; it shouldn't fall out of the bowl! It's much quicker to use an electric whisk to do this (trust me, I speak from previous experience!) but you can do it by hand if you want. Just be aware that you may be there for sometime!
Fold this into the cream cheese mix, and then blend about 100g of the strawberries. Add this to the mixture.
Once well mixed, spoon this mixture over the chilled biscuit base. Decorate the top with choccie sprinkles and the remaining strawberries. Leave in the fridge to set for a couple of hours!
Hopefully yours will set better than mine! *sob* Let me know :)
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