Recipe of Ultimate Fresh strawberry cheesecake

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The ingredients needed to make Fresh strawberry cheesecake:

1. Make ready 225 g digestive biscuits
2. Get 175 g salted butter
3. Get 500 g mascarpone cheese
4. Prepare 500 g fresh ripe strawberries
5. Take 285 ml double cream
6. Make ready Vanilla extract
7. Prepare Caster sugar

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Instructions to make Fresh strawberry cheesecake:

1. Line a 20-23cm springform cake tin with greaseproof paper.
2. Put the digestive biscuits into a clear bag, a large freezer bag or sandwich bag is perfect. Roll up the end and keep your hand on it to stop the biscuits flying out. And crush the biscuits using the end of a rolling pin until they're in a fine crumb.
3. Melt the butter completely and add to the biscuits. Put the biscuit mixture into the tin, even out and press firmly all over. Chill in the fridge for 1 hour.
4. Take half the strawberries and cut them in half. Put them around the side of the cake tin with the cut side facing outwards.
5. Put the cream into a large mixing bowl and whisk until thick. Be careful not to overwhip. Add the cream cheese, 1tsp vanilla extract and 75g caster sugar. Mix into the cream until smooth and fully combined.
6. Put the cream mixture into the tin and smooth it evenly until it covers all the strawberries that you've put around the tin.
7. Get the remaining strawberries and slice them thinly. Place them over the top of the cheesecake, it doesn't matter if they overlap.
8. Put the cheesecake in the fridge for at least 8 hours, preferably over night. Then serve.

Remove cheesecake from oven; run a knife around outside. See more ideas about strawberry cheesecake, cheesecake, yummy food. · Luscious, creamy New York style cheesecake with a crumbly Oreo cookie crust and topped with fresh strawberries drizzled. This strawberry cream cheese shortcake is fruity, creamy and delicious! Watch our video to learn how to make Fresh Strawberry Shortcake Cheesecake! Creamy cheesecake filing with fresh strawberries, rolled in tortillas and coated with cinnamon sugar.

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