Love Heart Strawberry Cheesecake #recipe #cheesecake

Video Description

Strawberry Cheesecake This cheesecake has a light and fluffy texture, almost like a mousse, and it’s flavoured with fresh strawberry purée which gives it a pretty pink colour. We added half of the cheesecake filling then swirled in a few generous dabs of sweet strawberry jam, then topped it off with the rest of the cheesecake mixture, for a delicious surprise inside. We used a heart-shaped springform tin, which makes it particularly suited for a valentine’s treat, but it can also be made in a 20cm round springform tin. For finishing touches, a crown of strawberries dipped or drizzled in white chocolate, which go well with the white chocolate Digestive biscuits used for the base, and a dusting of freeze-dried strawberry crumbs. This needs time to set so it’s best to make it a day ahead. For the crust 1x (232g) pkt white chocolate Digestive biscuits (regular if unavailable) 100g butter, melted For the filling 1x (227g) punnet strawberries 100g icing sugar 600g full fat cream cheese, chilled 250ml double cream, chilled 1 tsp vanilla extract 125g strawberry jam To decorate 1x (227g) punnet strawberries, room temperature 100g white chocolate, roughly chopped Small handful freeze-dried strawberries (optional) Line the bottom of a 20cm (8inch) heart-shaped or round springform cake tin with parchment paper. For the crust, blend the white chocolate Digestive biscuits in a food processor until ground to crumbs. Alternatively, place in a strong freezer bag and crush with a rolling pin or heavy saucepan. Pour crumbs into a bowl and add the melted butter. Mix until all the crumbs are coated. Spoon the mixture into the prepared cake tin and press down firmly with the back of a large spoon until evenly spread in a smooth layer. Chill in the fridge until needed. Prepare the filling while the crust is chilling. Wash the strawberries and pat dry with a clean kitchen towel. Trim off and discard the tops. Transfer strawberries to a food processor then add the icing sugar, blend to a smooth purée. Set aside. In a large bowl, beat the cream cheese with an electric mixer until mostly smooth, then add the strawberry purée and double cream. Mix on low speed just until combined, then increase the speed to max and whisk until mixture is thick and the peaks hold their shapes, 3-5 minutes. (Scrape down the sides of the bowl as needed.) Spoon half of the cheesecake mixture into the prepared tin on top of the crust, then spread out to the edges and smooth the surface with a spatula. Give the strawberry jam a good stir to loosen, if needed, then drop dabs of the jam randomly over the cheesecake mixture. Lightly swirl the jam into the cheesecake mixture, making sure there are still large swirls of jam visible. Spoon the remaining cheesecake mixture over the top of the swirled jam then gently press and spread the mixture to the edges. Use a spatula to smooth the surface then refrigerate overnight. For the chocolate dipped and drizzled strawberries, rinse then pat dry the strawberries with a clean kitchen towel, leave to air dry for 10-15 minutes to make sure they’re completely dry. Place ¾ of the chopped white chocolate in a heatproof bowl, then either place the bowl over a pot of steaming water to melt, stirring occasionally, or, melt in the microwave in short 10-20 second bursts, stirring between each interval. Once chocolate has mostly melted, add the remaining chopped chocolate and stir, letting the residual heat melt the chocolate until smooth. Dip 1/3 – 1/2 of the strawberries in the melted chocolate and arrange dipped strawberries on a tray lined with parchment paper, then use the remaining chocolate to drizzle over the remaining strawberries, adding them to the tray. Pop them in the fridge for about 5 minutes to set. To un-mould the cheesecake, run a sharp knife around the side of the cheesecake then unclip and remove the outer ring of the cake tin. Gently work a spatula underneath the base and then slide the cheesecake onto a serving plate. Arrange the prepared white chocolate strawberries around the edge of the cheesecake. Crumble the freeze-dried strawberries and sprinkle the crumbs over the strawberries. Keep refrigerated until ready to serve. Store in the fridge for up to 3 days.