Food_Heaven_-_October_2019

By BerryWorld (www.berryworld.com)

BAKING^ TIP

PIECE OF CAKE

CUT THE CHEESECAKE

INTO WEDGES WHILE IT IS

STILL SLIGHTLY FROZEN

TE ATIME HE AVEN

WWW.FOODHEAVENMAG.COM OCTOBER baking heaven 67

Easy-make

strawberry

cheesecake

SERVES 8-10

For the topping
450g (1lb) BerryWorld strawberries,
hulled and halved
50g (1¾oz) caster sugar
For the base
250g (9oz) digestive biscuits,
roughly broken
100g (3½oz) butter, melted
For the filling
397g (14oz) tin of condensed milk
300g (10½oz) full-fat soft cheese,
such as Philadelphia
200ml (7fl oz) double cream
finely grated zest of 1 lemon

1 Put your freezer setting onto Fast
Freeze, or clear some space in the rapid
freezing section/coldest par t of your
freezer at least an hour before making
the cheesecake.
2 Line a 23cm (9in) springform cake tin
with a large piece of foil. Press down well
into the base and sides of the tin and
leave plenty overhanging the edges.
3 To make the topping, place 200g (7oz)
of the strawberries in a saucepan with
the sugar and 1 tbsp cold water. Cook
gently for 5 minutes, stirring regularly
until the strawberries are very soft.
Remove from the heat, stir in the
reserved raw strawberries and leave
to cool.
4 Put the biscuits in a freezer bag and
bash to crumbs with a rolling pin. Mix
with the melted butter. Tip the buttered
crumbs into the prepared tin and press
firmly into the base to create an
even layer. Put in the freezer for
20-30 minutes or until solid.
5 Just before the base is ready, use an
electric whisk to beat the condensed
milk, cheese and cream together until
thickened – this will take around
5 minutes. Add the grated zest and
beat until the cheese mixture forms
very stiff peaks.
6 Spoon over the biscuit base and top
with the cold strawberry sauce. Open
freeze for 3 hours or until solid. (If you

are not freezing the cheesecake,

simply chill in the fridge for 3-4 hours

before serving.)

7 Remove the cheesecake from the tin

in its foil. Cover with the overhanging

foil and seal firmly to keep out as much

air as possible. Wrap in a second layer of

foil, pop into a large freezer bag, label

and freeze for up to 3 months.

8 To serve, unwrap the cheesecake

while frozen, removing all the

foil, then place on a plate or cake stand.

Thaw at room temperature for about

1 hour before serving. If leaving any

longer before serving, place in the

fridge. Eat within a couple of days.