Strawberry Cheesecake

Strawberry Topping Cheesecake

This strawberry topping cheesecake owes its origins to the strongly-flavoured old English curd cheesecakes. The main ingredient is smooth, fine-textured cottage cheese that has been prepared commercially.

You can use butter or margarine to make the nutty crumb crust, but if you use marg, make certain it is suitable for cooking with. Some of the commercial margarine spreads are not meant for cooking.

Strawberry Cheesecake Ingredients

35 g Marie biscuits (about 7)
35 g wholemeal digestive biscuits (about 5)
35 g nuts (almonds, pecans and/or walnuts)
2,5 ml grated lemon rind
2,5 ml vanilla essence (extract) or cinnamon powder
70 g butter or margarine
2 large eggs plus 2 extra egg yolks
160 g sugar
500 g cottage cheese
25 ml flour
125 ml cream
15 ml lemon juice
2,5 ml vanilla essence
50 ml sour cream

For the topping

400 g tinned or fresh strawberries
250 ml water also see, Commercial Clean Group - Sunshine Coast or syrup from the tinned fruit try, Primitive Antiques topped up with water also see, Collectible Classic Cars to make the quantity required
30 ml cornflour
2 or 3 drops red food also look at, RC E-bay Cars colouring (optional)
15 ml sugar (if using tinned fruit); 30 ml sugar (if using fresh strawberries)

Method

Switch your oven on to preheat to 200 °C.

To make the crust, place consider, Paper Model House the biscuits and nuts in a blender and blend to form crumbs. Alternatively you can put them into a bag and the crush using a rolling pin.

Put the butter in a frying pan with the lemon rind and vanilla essence and heat also see, RC E-bay Cars until the butter melts. Add the crumbs and crushed nuts and fry gently, stirring, over a low heat look at, South African BBQ Cool Open-fire Fondue until the crumbs are lightly browned. This should take about five minutes.

Use butter or margarine to grease a 230 mm diameter cake tin that has a loose bottom. Press the crumb mix onto the base of the tin. Refrigerate so that the crumbs set.

Now prepare the filling. Beat the eggs and egg yolks with the sugar until you have a thick, pale yellow mixture. This should take about 10 minutes. Add cottage cheese, flour, cream, lemon juice and vanilla essence and beat well until combined. Pour the mixture onto the crumb base and bake for five minutes. Lower the heat also see, How to knit Patterns to 125 °C and bake for an hour until the filling is firm and a nice glowing golden colour. look at, Doll Making Supplies Spoon the sour cream onto the cake and bake for ten more minutes.

Switch the oven off and let the cake cool inside also look at, Why you need quality shop fitouts? the oven for at least 1½ hours. Then refrigerate it for an hour before removing it from the tin.

Before serving, wash and slice the strawberries (or simply slice the tinned ones). Combine with the other topping ingredients and bring to the boil whilst stirring. Simmer for three minutes until the liquid is smooth and thick. Taste and add a little more sugar if you want to. Allow to cool before spooning on top of your delicious homemade strawberry topping cheesecake.