This is a cheesecake that you can make with any pureed fruit you like best. I made this one for a woman who said she didn't like the texture of fruit in a dessert. I said what if I made it all smooth and pink and she said yes she would try it. She ate 2 big pieces and said it was great....she did however remove the big strawberries on top as I expected.
This is a great dessert that will feed a crowd but, it doesn't keep long so enjoy a BIG piece!
You will need:
- 1 1/2 cups graham cracker crumbs or vanilla wafers or Oreo crumbs
- 3 tbsp melted butter or my choice of mild buttery extra virgin olive oil
- 1 tbsp sugar
- 2 x 1 lbs containers of fresh strawberries- room temp
- 2 x 8 oz packages of cream cheese - room temperature
- 1 cup sugar
- 1 tbsp vanilla paste (or pure extract)
- 1 tsp fresh lemon juice
- 1 tsp lime juice
- 2 envelopes of non flavoured gelatin
- 2 cups whipping cream
- 2 tbsp icing sugar
Step 1: brush a 9 inch springform pan with melted butter or olive oil.
Step 2:in a medium bowl, combine graham cracker crumbs with melted butter or my favorite mild buttery extra virgin olive oil and sugar. Mix to combine and press into bottom of springform pan evenly. I press into place with an ice cream scoop.
Step 4: Clean strawberries(leaving 12-15 berries for topping) and puree in a food processor to make a smooth puree, add 2 tbsp icing sugar and set aside.
Step 5: In a large bowl at room temperature cream cheese with sugar and vanilla paste. You can whisk it by hand or use a hand mixer to blend until smooth, Set aside.
Step 6: In another bowl whip cream to stiff peaks. You can do it by hand with a whisk or use a hand mixer. Set aside.
Step 7: Take 1/3 cup of pureed strawberries in a small bowl and sprinkle gelatin on top - wait 1 minute, then mix and place in the microwave for 30 seconds. Wait 1 minute to slightly cool then add the warm gelatin into the rest of the strawberries (do not wait until it is cool or it will turn into hard chunks and the mixture you are adding the gelatin to must not be too cold or it will turn into hard jelly when you try to mix in)
Step 9: Add the strawberries to the cream mix and mix well. Pour into the pan with the cooled crust.
Step 10: cover and place in fridge to set for 4-6 hours.
Step 11: whip the balance of the 1/2 cup of whipping cream with 2 tbsp icing sugar. Place cream on top of cake, place strawberries in a nice pattern as you like on top.
To serve run a, knife that has been heated under hot water to warm and then wiped dry with a clean cloth, around the edge of the pan to loosen the cake from the pan. Release spring and remove outer edge of pan. Slice each slice with a hot knife to make clean cuts.