Monday, December 14, 2009

Strawberry Cheesecake

A light & delicious non-baked cheesecake, and is so simple to whip up this cake also!

  • 100g digestive biscuit crumbs
  • 50g melted butter


  • 250g Philadelphia Cream Cheese, softened
  • 100gm cup sugar
  • 2 tbsp lemon juice
  • 1 tbsp gelatine
  • 200gm strawberry, puree
  • 200gm non-dairy cream, lightly whipped


  1. Combine biscuits crumbs with butter and press into the base of a 8" loose based cake pan. Chill for 30mins.
  2. Dissolve gelatine in lemon juice over hot water bath.
  3. Beat cream cheese and sugar until smooth. Add gelatine mixture, beat until well combined. Beat in strawberry puree.
  4. Fold in whipped cream and pour over prepared based. Chill till set.


Josephyn said...

This is a not too sweet n not too cheesy cheese cake to my liking. It's tangy with a faint strawberry fragrant that I love. Yummy! Delicious! :) Thanks Peng for the cake :)

Ivy said...

How do u transfer the cheese cake to cake board ?

Always find it difficult to do that.


Peng said...

Ivy, i place a slim tall glass beneath the removable cake pan, give a gentle push over the ream (use a knife run the side of the cake first), voila, comes out the cake :D

Ivy said...

Hi Peng,
Thks for sharing.
What about to the cake board?


Peng said...

Ivy...oh i miss out that part :D I use a long knife slide beneath cake, then tilt slightly and slowly glide the cake on the cake board.

Anonymous said...

Hi Peng, it's me again...Jer. I pureed 200g of strawberry but only get 180g of the puree. Do I leave it as it is or best to get 200g of puree?

Another qn, the non-dairy whipping cream is the sweet type the Phoon Huat redman topping cream ok? When u say lightly whipped, do u mean whip to soft peak?

Peng said...

Hi...heee after puree u din 'clean' the blender thoroughly?? :P minimal difference wont make any difference, dun worry. Yes non-dairy cream is sweeten, I also PH redman one. Whip till soft peak ok already, too stiff will difficult to fold in the cheese mixture properly.

Anonymous said...

Okie okie...thk u thk u. The biscuit base is now chilling in the fridge. Ur reply came in on time:)

Btw, I baked the strawberry chiffon yday, it's really soft & yummy. Thks for sharing:)


Peng said...

Jer...great to hear ur chiffon cake turns out well :D

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