INGREDIENTS
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•
•
•
•
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250g digestive biscuits
100g butter, melted
1 vanilla pod
600g cottage cheese
100 icing sugar
284 double cream
FOR THE TOPPING
• 400g strawberries
• 25g icing sugar
METHOD
1. EQUIPMENT: 23cm loose-bottomed tin, baking
parchment, plastic food bag, rolling pin, large bowl,
dessert spoon, chopping board, kitchen knife, electric
mixer, spatula, serving plate, blender or food processor,
sieve
2. Make the base: Butter and line a 23cm loose-bottomed
tin with baking parchment. Put 250g digestive biscuits in
a plastic food bag and crush to crumbs using a rolling
pin. Transfer the crumbs to a bowl, then pour over
100g melted butter. Mix thoroughly until the crumbs are
completely coated. Tip them into the prepared tin and
press firmly down into the base to create an even layer.
Chill in the fridge for 1 hr to set firmly.
3. Remove the vanilla seeds from 1 pod: Slice the vanilla
pod in half lengthways, leaving the tip intact, so that the
two halves are still joined. Holding onto the tip of the
pod, scrape out the seeds using the back of a kitchen
knife.
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4. Make the filling: Place 600g soft cheese, 100g icing
sugar and the vanilla seeds in a bowl, then beat with
an electric mixer until smooth. Tip in 284ml pot double
cream and continue beating until the mixture is completely
combined. Now spoon the cream mixture onto the biscuit
base, working from the edges inwards and making sure
that there are no air bubbles. Smooth the top of the
cheesecake down with the back of a dessert spoon or
spatula. Leave to set in the fridge overnight.
5. Un-moulding and topping: Bring the cheesecake to
room temperature, about 30 mins before serving. To
un-mould, place the base on top of a can, and then
gradually pull the sides of the tin down. Slip the cake
onto a serving plate, removing the lining paper and base.
Purée half the 400g punnet strawberries in a blender or
food processor with 25g icing sugar and 1 tsp water,
then sieve. Pile the remaining strawberries onto the cake,
and then pour over purée.
EASTER ISSUE 2015 / NORTHERN HILLS / PAGE 33
IMAGE: 123RF.COM
IMAGE: SUPPLIED
A 30CHEESE CAKE
MIN
STRAWBERRY
WRITTEN AND PROVIDED BY STEFAN KEMP