Strawberry Topped Cheesecake

 

150g Barkat Digestive Biscuits

75g butter For the topping

200g cream cheese

100ml double cream

50g caster sugar

1 tsp vanilla extract

For the topping

3 or 4 strawberries sliced (optional)

strawberry jam (optional)

 

Method  

Mixing Bowl Ingredients For the base

150g digestive biscuits

75g butter For the topping

200g cream cheese

100ml double cream

50g caster sugar

1 tsp vanilla extract

For the topping

3 or 4 strawberries sliced (optional)

strawberry jam (optional)

 

Put the biscuits in a bag and crush them with a rolling pin until they are crumbs 


Gently melt the butter in a saucepan or microwave, then add in the biscuit crumbs 


Mix well then press into the base of a cake tin/dish then use any round dish lined with grease proof 


 

Put in the fridge for 30 mins 


 

For the topping

Whisk (use an electric whisk if possible) the double cream until stiff and then add the other ingredients while whisking on a low speed 


Top with strawberry jam and sliced strawberries if you want 


 


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