No pictures here folks. My colleagues finished the entire cake plus I was a bit shy about taking pictures of a cake that I was serving up as a trial! Plus the office furniture don’t make good showpieces in pictures.
The recipe used for this cheesecake is an adaptation from one of my older chilled cheesecake recipes here. While it went down well with some of my colleagues, I found it wanting in several ways. Make no mistake, the recipe is a keeper but like with all first-time recipes, it needs a bit of fine tuning.
For starters, it felt a little too creamy and rich for my liking so definitely will replace either the cream cheese or cream with low-fat version. For this recipe, I used regular cream cheese and pure cream which has 45% fat. Definitely overkill there. The strawberries were not very sweet and while some find that to be just nice, I prefer my fruits to be a little bit more ripe but that is not going to happen any time soon here in Asia so for now, I’ll just have to make do with semi-ripe strawberries and a hint of honey to sweeten things a little.
I was rather tempted to add a dash of alcohol in the form of rum or a strawberry liquor but because I didn’t have any in the pantry, I left that out. For my next try, some booze might add more flavour to it. Then there is the base. I always have problems with the base especially when I’m churning out the filling for one huge cake but am using a smaller pan. This time the base was too thick so thinner crust is a must for the second try.
Well, at least someone tiny at home loves it. Yup, Eva is definitely a foodie and it went down well with her. She didn’t have a lot of the stuff tho because of the sugar and fat content – about two tablespoons max for her dessert. I reckon if I left it to her to decide, she wouldn’t stop eating it! More like a hungry manic than a foodie, if you ask me.
Chilled strawberry cheesecake
250 g digestive biscuits (actually you can use 200 g of biscuits and 50 g of cornflakes)
140 g butter (salted or otherwise)
500 g cream cheese (cubed first before mixing)
300 ml whipped cream or cream (low fat cream preferred)
7 medium-large strawberries (pureed or finely diced)
1/2 cup sugar
1 tablespoon gelatin (unflavoured)
- Finely crushed biscuits, add melted butter and press into a 8 inch pan (or any pan of your choice).
- Refrigerate until base becomes hard.
- Beat cream cheese, strawberry puree and sugar until the sugar has dissolved and the batter looks smooth and creamy.
- Beat whipped cream until soft peaks form.
- Fold in cream until it’s well mixed.
- Add gelatin to the water (make sure that the water is boiled) and stir until it dissolves. Leave aside to cool. This can be done while you are busy making the cream cheese mix.
- Spoon in the gelatin and mix well.
- Pour into the pan and refrigerate for at least six hours. Overnight is best.
- When serving, use anything you wish as a garnish.