How to make a Quick and Easy Strawberry Cheesecake with just 6 ingredients!
I have a confession to make. I am 41 years old and I have never used gelatine because I’m scared of the stuff. I tried to make a jelly slice once, and it was a dismal failure due to some malfunction with the gelatine step so I’ve NEVER picked it up again.
I wanted to make my very first strawberry cheesecake for Mothers Day using the new Philadelphia Cream Cheese Strawberry Block I spotted in the supermarket. (Truthfully, making a Mothers Day cheesecake was simply an excuse to try the strawberry block…It’s been taunting me. I’m really thinking that strawberry cream cheese might be a nice addition to a crepe breakfast or smothered on toast! We shall see…)
So off I toddled to Woolies to buy my ingredients including a packet of the dreaded gelatine. Oh my. Fingers crossed.
So when the boys and I got home, I set to work in the small window of opportunity I had that afternoon. This is what I did.
How to make a Quick and Easy Strawberry Cheesecake in 10!
1. Whizz up one cup of sweet biscuits into crumbs in the thermomix or blender, and mix them with 100 grams of melted butter until they become sticky and golden. (I used Arnott’s Marie biscuits)
2. Coat the base and sides of a round springform pan with butter, then press the crumbs down evenly to make a tasty cheesecake base.
3. Pop two packs (500 grams total) of the new Philadelphia Cream Cheese Strawberry Block into your thermomix or blender. (Leave it out of the fridge when you get home from shopping to soften it a little.) Add 3/4 cup caster sugar and mix it all together until smooth.
4. Put 3 teaspoons of gelatine powder in a little bowl and mix it with 1/4 cup of boiling water. Leave it to gel up a little bit. Then add this to the strawberry cheese mix and whiz it round for a few seconds. Finally, add 3/4 cup thickened cream and fold it through gently.
5. Pour this mixture over the biscuit crumb base. Place the cheesecake into the fridge for 3 hours before serving.
5. Decorate your strawberry cheesecake as you like. We added Ned’s favourite ‘cake decorations’- the sugar stars made with natural colourings. I wanted strawberries too, but at $6+ a punnet, I said ‘no way, jose’. Next time.
I don’t think I’ll ever be able to eat a frozen cheesecake again. The real thing is just so damn good and the strawberry flavour so subtle yet so scrumptious. Who knew?
Get in quick!
I’ve heard on the grapevine that the Strawberry Block (and her sister, the Lemon block variety) of Philadelphia Cream Cheese might only be around for a short while, so better get in quick. Available in all good supermarkets. I do hope they make it a regular product though. It’s too good for just special occasions.
PS: It worked! I conquered gelatine! I do think the ‘put in a bowl and add hot water’ trick was the reason why. Hot tip that one.
Happy Mama Day to all my lovely PFE tribe.
Hope your day was magical and carefree.
Disclosure: I was given a Strawberry block and a Lemon block of cream cheese to trial in a recipe, this one adapted from the recipe on the Strawberry block. But the findings from my taste test are all completely mine, and my neighbours, and my mums, and my sister’s. Divine. Sweet decadence. I’ll be making this recipe again and again.