- 20 min + chilling
- 200g fresh or frozen strawberries
- 1/3 cup (75g) caster sugar
- 2 tbsp (40ml) water
- 125g plain sweet biscuits*
- 40g butter, melted
- 300ml thickened cream
- 1 tsp Queen Vanilla Bean Paste
- 2 tbsp (25g) icing sugar
- 100g fresh strawberries, to decorate
Method - Strawberries
Place strawberries, sugar and water in a saucepan. Bring to the boil before reducing the heat and cooking liquid has reduce by half and strawberries are soft. Set aside and allow to cool until no longer hot to the touch.
Method - Base
Grease and line the base of a 20cm cake tin.
In a food processor, process biscuits into fine crumbs, then add butter and mix until combined. Press into cake tin or jars and flatten with the back of a spoon.
Method - Cheesecake
Combine cream cheese, and Vanilla Bean Paste in a food processor until smooth and creamy.
Combine cream and Jel-it-in in a small saucepan, stirring well to combine. Add sugar, then cook over a low heat, stirring constantly until mixture reaches boiling point. Allow to boil for 1 minute before removing from the heat and immediately pour into food processor. Do not allow mixture to sit for any amount of time before combining with cream cheese.
With the food processor running, pour hot cream into cream cheese mixture and blend until combined, scraping the side to ensure cream cheese is fulling incorporated. Working quickly, add cheesecake mixture to muddled strawberry mixture, mixing to combine. Pour into cake tin. Chill for 3-4 hours.
Method - Whipped Cream
Combine cream, Vanilla Bean Paste and icing sugar and whip to firm peaks. Spoon onto chilled cheesecake and top with fresh strawberries.