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Monday, December 14, 2009

Strawberry Cheesecake

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


Ingredient
Base:
  • 100g digestive biscuit crumbs
  • 50g melted butter

Filling

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

Method

  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.
at

9 comments:

  1. JosephynDecember 15, 2009 at 9:05 AM

    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 :)

    ReplyDelete
  2. IvyApril 11, 2011 at 12:47 PM

    Peng,
    How do u transfer the cheese cake to cake board ?

    Always find it difficult to do that.

    Cheers

    ReplyDelete
  3. PengApril 11, 2011 at 2:28 PM

    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

    ReplyDelete
  4. IvyApril 12, 2011 at 12:13 PM

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

    Cheers

    ReplyDelete
  5. PengApril 12, 2011 at 12:27 PM

    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.

    ReplyDelete
  6. AnonymousFebruary 16, 2012 at 12:46 PM

    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 right...is the Phoon Huat redman topping cream ok? When u say lightly whipped, do u mean whip to soft peak?

    ReplyDelete
  7. PengFebruary 17, 2012 at 11:45 AM

    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.

    ReplyDelete
  8. AnonymousFebruary 17, 2012 at 12:27 PM

    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:)

    Jer

    ReplyDelete
  9. PengFebruary 17, 2012 at 12:42 PM

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

    ReplyDelete