Strawberry Cheesecake

Name: Strawberry Cheesecake
Prep time: 70 s
Total time: 75 s
Yield: 14
Cuisine: France
Ingredients: Digestive biscuit 2 cups; Nestle Milkpak Butter 200 gm; 2 Cups Nestle Milkpak Whipping Cream; 2 cups Cream Cheese base; 1 cup Icing Sugar; gelatin 1 ½ tbsp. + hot water 2 tbsp; 2 cups Strawberries raw; 1 cup Sugar; Slurry (corn flour 1 ½ tbsp + water 2 tbsp)

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75'

Avg. price

1133

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Not included in this recipe

Fish

Egg

Crustaceans

Servings

- 14 +

Digestive biscuit 2 cups

Biscuits, plain or buttermilk, dry mix

Nestle Milkpak Butter 200 gm

NESTLE UNSALTED BUTTER

2 Cups Nestle Milkpak Whipping Cream

Nestle Milkpak Whipping Cream

2 cups Cream Cheese base

Cheese spread, cream cheese base

1 cup Icing Sugar

Sugars, brown

gelatin 1 ½ tbsp. + hot water 2 tbsp

Gelatin desserts, dry mix

2 cups Strawberries, raw

Strawberries, raw

1 cup Sugar

Sugar, turbinado

Slurry (corn flour 1 ½ tbsp + water 2 tbsp)

Corn flour, whole-grain, yellow

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Instructions

Step by step

1 of 3

20'

For Crust

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2 of 3

50'

For Cream Cheese Mixture Preparation:

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1. In a bowl add Nestle Whipping Cream and beat until fluffy and stiff peaks form. Reserve 1/2 cup of whipped cream for topping.
Note: Chill the cream overnight in the fridge and whip it with an electric beater.
2. In the remaining whipped cream add cream cheese, icing sugar and beat it again.
3. Add gelatin mixture and fold with a spatula.
4. Add this mixture to the prepared crust in the cake mold and spread evenly.
5. Refrigerate for 6-8 hours or overnight.