Strawberry Cheesecake – Take 2
My daughter found a new way to make the base for a cheesecake. I love it so much that it is going to be my go-to method from now on.
I have made Strawberry Cheesecake before for my daughter’s 17th birthday, and I made one again for my son’s 15th. I guess you could say we all love cheesecake around here.
- 1 packet of chocolate cream cookies (eg Oreos) crushed until fine
- 1 tbsp (or so) melted butter
- 1 1/2 Tbsp. gelatine, dissolved in 1/4 cup water (sprinkle gelatine over cold water, stir to combine, and then microwave on high for 30 seconds)
- 2 x 250g cream cheese, softened at room temperature
- 1 x 400g can sweetened condensed milk
- 1/2 cup lemon juice
- 1 1/2 cups mashed strawberries
- sliced fresh strawberries
- 1 x 57g packet of strawberry flavoured jelly crystals
- 135g chocolate (milk, dark, white, your choice)
- Combine biscuit crumbs and butter. Press firmly into base of a 22cm (9-in) spring form pan. Chill until firm.
- In a blender, or using a hand-held electric mixer, beat cream cheese until smooth. Add gelatine mixture, sweetened condensed milk, lemon juice and mashed strawberries. Blend until well combined.
- Pour into crumb base. Return to refrigerator and chill until firm. This will take at least four hours.
- Place sliced strawberries over the top.
- Prepare jelly but only use half the amount of water needed, ie, if the instructions call for 500mL of water, only use about 250mL. We want a jelly top, but we want it to be firm and not too wobbly.
- Return to fridge and chill until firm. This will take at least a few hours (preferably overnight).
To make chocolate collar:
- Fold two layers of foil or baking paper around the outer circumference of the cake tin, ensuring that it is 2-3 cm higher than the sides of the cake. Cut paper to meet exactly around.
- Spread paper flat on work surface and tape down (if necessary).
- Melt chocolate. I did it in the microwave for one minute on HIGH.
- Spread melted chocolate onto paper with spatula. Let it cool and set slightly. Chocolate needs to be firm enough to hold its shape, but not too firm that it will crack when bent.
- Remove cake from springform pan and place on a serving dish.
- Bend chocolate-coated paper around cake, pressing gently against the sides of the cake.
- Return cake into fridge to chill until set (about 15 minutes).
- Carefully peel away paper from cake.