Camping Recipes

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Strawberries and Cream Cheesecake

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Strawberries and Cream Cheesecake
Course Desserts
Course Desserts
  1. Grease and line the base of a 23 cm round spring-form cake pan.
  2. Place the biscuits in a food processor and process to fine crumbs.
  3. Add the melted butter and process to combine.
  4. Press into the base of the pan and chill for 30 minutes.
  5. Meanwhile, soak gelatin in cold water for 5 minutes.
  6. Process cream cheese and condensed milk in a food processor until smooth.
  7. Heat 100 ml cream in a saucepan over low heat.
  8. Squeeze gelatin leaves to remove excess water, then add to the warmed cream.
  9. Stir off the heat until gelatin dissolves.
  10. Stir cream mixture into the cheese mixture.
  11. Beat remaining cream with electric beaters to soft peaks.
  12. Fold into the cream cheese mixture with the cooled chocolate.
  13. Pour over the base, then chill overnight until set.
  14. Hull and halve the berries.
  15. Place sugar, vanilla bean and seeds, and 1/3 cup (80 ml) water in a heavy-based pan over low heat, stirring to dissolve sugar.
  16. Simmer, without stirring, for 5 minutes or until the mixture thickens slightly.
  17. Add strawberries and cook for a further 1 minute.
  18. Cool completely, then pour over cheesecake just before serving.
Recipe Notes

* Begin this recipe a day ahead.