Recipe of the week: No bake cheesecake with strawberry coulis & strawberries
Makes 12 slices
INGREDIENTS:
For the base:
-1¹/² cups Tennis biscuits, crushed
-¹/³ cup unsalted butter, melted
-¹/³ cup brown sugar
-¹/² tsp cinnamon powder
For the filling:
-455g cream cheese, softened
-3 tsp lemon juice, freshly squeezed
-¹/³ cup castor sugar
-475 ml double cream, whipped
Topping: Strawberry Coulis/Strawberry sauce
-500g strawberries cut into quarters
-half cup white sugar
-1¹/² tblsp lemon juice
METHOD:
1.For the base:
Mix all the ingredients together for the base then press the biscuit mixture firmly and evenly into an 8 or 10 inch springfoam pan. Chill the mixture in the fridge for 10 minutes then remove from the fridge and leave aside.
2.Beat the cream cheese and lemon juice together until soft.
3.Now add the whipped cream and beat using an electric hand beater until thick.
4.Add the sugar and continue beating until the mixture is stiff.
5.Now spoon the cheese mixture evenly onto the biscuit base then place into the fridge and leave to set for 9 to 12 hours.
6.To make the Strawberry coulis:
Add all the ingredients into a small pot and simmer for 10 minutes until the strawberries are broken down. There are 2 options for using this Strawberry coulis: leave as is and when cool pour over the cheesecake or add the cooled mixture into a blender and puree until completely smooth.
7.When the cheesecake is set, pour the strawberry coulis in the center then spread around the cheesecake. Arrange fresh, whole strawberries in the center & strawberry halves around the ends. I piped whipped cream in between the strawberry halves. ENJOY!
