STRAWBERRY CHEESECAKE

With the leftover cream cheese on my fridge and wondering what to do with it, I went survey on some food recipe using cream cheese and I have come across this Strawberry Cheesecake... Once the cake is done & have keep it overnight in fridge, the outcome is awesome and it taste not bad too :).

Before keep in fridge

Ingredient:

for Bottom Biscuit Layer

125 gm Digestive Biscuit (crushed)

63 gm Butter Melted (I use Golden Churn brand)

for Strawberry Cheese

1 1/2 tbsp Gelatin

4 tbsp Water

250 gm Cream Cheese (room temperature)

90 gm Castor Sugar

110 gm UHT Whipping Cream

250 gm Strawberry Puree

for Garnishing
Strawberry Sliced

Method:

for Bottom Biscuit Layer

• Mixed digestive biscuit with butter until well combine.
• Place the mixture in a 7" cake tin and compact press.
• Keep in fridge until the biscuit layer is set or overnight (if you prefer crunchy bottom biscuit layer, bake it at 180'c pre-heat oven for 10minutes).

for Strawberry Cheese

• Add gelatin with water and set aside to bloom.
• Beat cream cheese and castor sugar well and add in whipping cream.
• Melted gelatin over simmering water and mixed into cream cheese mixture and mix well.
• Mixed in strawberry puree to the cream cheese batter and mixed well.
• Pour the mixture into the cake tin with biscuit layer on the bottom and flat in nicely.
• Arrange the strawberry sliced as per desire and place it in fridge until it is firmly set.