FRIDGE STRAWBERRY CHEESE CAKE WITH FRESH STRAWBERRIES
- Crust:
- 100 g melted butter
- 1 packet Tennis Biscuits
- Filling:
- 250 g smooth cottage cheese
- 1 can condensed milk
- 75 ml fresh lemon juice
- 1 teaspoon vanilla essence
- 3 teaspoons gelatine or 2 teaspoons ghas powder- whichever one you prefer
- 1 cup cold water
- 250 ml fresh cream, whipped
Process biscuits until fine. Add melted butter.
Press biscuit into mould or mini foil containers and refrigerate for 20 minutes until firm.
Combine cottage cheese, condense milk, lemon juice and vanilla essence together in a bowl and whisk until smooth.
Boil together the gelatin/ghus powder in 1 cup water, until dissolved. Cool slightly.
Add to cream cheese mix and mix well.
Lastly fold whipped cream into mix.
Pour over chilled biscuits and chill until set.
Decorate with fresh strawberries and strawberry jelly.
Add one cup boil water to jelly powder, cool off and add to set cheesecake.
Note:
In a mould, grease well, place your strawberries on the bottom, then make up 1 packet strawberry jelly with 1 cup boiling water stir till it dissolves gently throw over the strawberries let set in fridge, then top that with the cream filling, let that set and lastly the crushed biscuit base, leave to set further, when the mould is inverted, the strawberries and jelly are on the top of the cheesecake and the biscuits are at the bottom.
Recipe: Feriel Sonday
Photo and note: Gail Haselsteiner
