Strawberry Cheesecake

Hello

안녕하세요

(Annyeonghaseyo)

こんにちは

(Konnichiwa)

你好

(Ni Hao)

It's time to share with you a Cheesecake I baked a while back for my sister as her dessert for Christmas, while I haven't baked it since, I definitely want to give it another go so that this time I can give it a taste and enjoy it.

Let's get baking!

Ingredients:

150g Butter, melted (plus extra to grease tin)

300g Digestive biscuits

650g Soft cheese

175g Icing sugar

300ml Double cream

1 Vanilla pod

1 tsp Vanilla extract (2 tsp if not using a vanilla pod)

200g Strawberries, hulled and diced

Topping:

250g Strawberry's, hulled and quartered, 150g halved

50g Caster sugar

1 tsp Cornflour

Start off by lightly buttering your cake/flan/pie tin and line the bottom with baking parchment.

Crush your biscuits, I use my Nutribullet to do this to get a fine crumb for my base, nut you can also use a food processor or even a good old rolling pin. Then melt your butter and mix into the biscuits to make your base.

Then spread out and press into your tin and put it into the fridge to set.

Next put your soft cheese into a bowl and use an electric whisk to whisk until fluffy.

Add the icing sugar and gently whisk until smooth.

Pour the cream into a separate bowl, add the vanilla pod seeds and extract, and whisk to very soft peaks.

Gently fold the cream and diced strawberries into the soft cheese mixture.

Spoon the filling onto the biscuit base and spread until even and smooth. Then pop it into the fridge for at least 4 hours, or preferably overnight.

To make the topping, put the 100g of quartered strawberries into a small pan with the caster sugar and a splash of water, and cook over a low-medium heat for 8-10 minutes, or until the sugar has dissolved and the strawberries have softened.

Next gently mash the strawberries in the pan to break them down, then press them through a sieve into another bowl and pour the juice back into the pan.

Next add the cornflour and stir constantly on a low heat until the sauce is thickened and smooth. Let cool.

Once the cheesecake has set,  remove from the fridge, remove from the tin and transfer to a serving plate or cake stand. The pour over the strawberry sauce, then top with the remaining halved strawberries and serve.

While I can't make comment on the flavour of the cheesecake itself as I wasn't the one eating it, what I did try while making it was really nice.

This was really easy to make, I've never made a sauce before and I was expecting it to be time consuming and a lot harder, but I was pleasantly surprised by how easy and simple it was.

I'd definitely recommend making this cheesecake if you're wanting a good strawberry cheesecake to make for any occasion.

If you would like to check out the original recipe, then head over to Olive Magazine's Strawberry Cheesecake recipe page.

See you soon!

안녕

(Annyeong)

さようなら

(Sayonara)

再见

(ZaiJian)

Bye

Banana Split

Hello

안녕하세요

(Annyeonghaseyo)

こんにちは

(Konnichiwa)

你好

(Ni Hao)

I thought I'd share with you a recipe that you could have either as a breakfast treat or even as a dessert, this recipe comes from the Pinch of Nom Everyday Light recipe book, this recipe can be found in the Breakfast chapter.

Let's get making!

Ingredients:

2 bananas

200g fat-free Greek yoghurt

1 tbsp granulated sweetener

1 tsp vanilla extract

10 blueberries

4 strawberries

25g flaked almonds

2 fresh cherries

Peel your bananas and cut them in half and then cut them in half again, this time lengthways.

Then arrange on 2 plates.

Mix the Greek yoghurt, sweetener and vanilla extract together.

Thinly slice the blueberries and strawberries, reserving 2 strawberry halves for garnish.

Stir the sliced berries into the yoghurt.

Spoon the yoghurt mix onto the middle of the banana slices.

Sprinkle the flaked almonds on top and decorate with the cherry and strawberries, reserved earlier.

Now you ready to enjoy.

This recipe is really easy and quick to make, there's no cooking or baking involved, it takes about 5 minutes to make. I absolutely loved this and would happily eat it often as part of a healthy breakfast.

Skye wasn't too fussed but that's probably because she's insanely picky with food.

I think with the weather starting warm up, this is a perfect treat to enjoy in the garden or as a nice healthy and refreshing dessert.

If you're interested in any of Pinch of Nom's recipe's then you can buy the recipe books in all major supermarkets as well as online retailers Waterstones and Amazon.

See you soon!

안녕

(Annyeong)

さようなら

(Sayonara)

再见

(ZaiJian)

Bye