It was my dad’s birthday recently and I wanted to bake something special. Everyone has been getting a bit sick of the constant cupcakes, and I still haven’t managed to find the right pie dishes, so I decided on the Strawberries and Cream cheesecake.
I started off by making the base for the cheesecake; I love doing this mainly because I means there’s digestives in the house, but also because I can bash the living daylights out of them! The crushed biscuits got stirred in with the melted butter, squished into the cake tin and put into the oven for 30minutes.
Then came the hardest part of the recipe – chopping and cooking the strawberries without eating them all. I’d definitely suggest buying and extra box of strawberries for you to nibble on while you work, to save enough for the actual cheesecake.
The chopped strawberries were put into a saucepan with sugar and a little water, boiled and reduced by half. I think I put in a bit too much water but left it as it was.
While this was cooking, I realised I didn’t put the right measurement of strawberries in… damn. I let the first batch cook and took out the strawberries once it was done. I then put in the rest of the strawberries into the simmering sugar water, added a tiny bit more sugar and cooked that.
I then prepared the cheesy bit of the cheesecake by beating the cream cheese and sugar and adding the eggs one at a time. I stirred in the strawberries but left a little of the juice left, so that the consistency wouldn’t be too runny. This went into the oven with a water-bath on the shelf underneath for about 30 minutes.
Now my biggest problem with cheesecakes to date have been cracks; cheesecakes are meant to have bit of a wobble in the middle once it’s ready but I always overcook it for fear of it being too wobbly and undercooking. This time I stuck to the recommended time exactly, and it didn’t crack! Well, that’s a lie, there was a tiny crack but a huge improvement to the Lime and chocolate cheesecake!
This was left out to cool and then to chill in the fridge overnight. The next morning I started on the cream part of the cheesecake. I whisked together the mascarpone and sugar in one bowl and the double cream in another. I then folded the two together and spread it over the cheesecake. This went back into the fridge to chill until after the birthday dinner.
After dinner, I chopped up a few fresh strawberries and added a candle to come out – this year my dad was officially one (we only had one candle!). I was a bit worried it would be too sweet and I’m not the biggest fan of cream. But I had nothing to worry about, all the different ingredients complimented each other really well and everyone really enjoyed it, especially my dad.
Be aware that this is quite a sweet treat so some people might not be the biggest fans. But don’t be put off – this is definately a great dessert and will be something i’ll bake for Wimbledon season. If you want a really nice, indulgent cheesecake that’s not too heavy, then I’d definitely suggest you try this!