So, it’s Friday (yay!) but I’m sick (boo!). Well, not sick sick, just allergies-going-into-hyper-drive-making-me-want-to-rip-my-face-off. That kind of sick. I left the office for 30 minutes to run to the bank and pick up some limes (not to be confused with picking up limes from the bank – they don’t have any – I asked) and now my head feels like it’s going to explode any minute. Not because of pollen and bees and stuff, but because of all the sand and dust in the air caused by the dreaded calima. Although I’d rather endure a snuggly warm calima as opposed to being cold and having to trek through snow.
Anyway, I was trying to say that because I’m feeling icky, I’m not going to ramble on and on about stuff (oops – too late!) I’m just going to give you this super-simple cheesecake recipe. Maybe you’ll make it for Valentine’s Day, or maybe just to treat yourself or maybe you’ll make some for me and bring it round because you’re super-nice like that and take care of people who can no longer breathe through their nose.
Ingredients
- 2 cups Graham Cracker/Digestive crumbs
- 6 tablespoons butter, melted
- 16oz/500g cream cheese, room temperature
- 1/2 cup white sugar
- 1 tablespoon flour
- 2 eggs
- 3 tablespoons double cream
- 1 teaspoon vanilla extract
- 3 cups frozen strawberries
- 1/2 cup white sugar
- 4 envelopes of gelatine
For the base
For the filling
For the topping
Instructions
- Grease a loose-bottomed cake tin and preheat the oven to 350°F/180°C. Mix the Graham Cracker/Digestive crumbs with the melted butter until all the liquid has been absorbed.
- Press the crumb mixture into the base of the tin and refrigerate whilst you make the filling.
- Beat together the cream cheese, sugar and flour until just combined.
- Add in the eggs - beating well after each - and mix in the cream and vanilla.
- Pour the filling on top of the base and bake for 15 minutes, before reducing the temperature to 250°F/120°C and baking for another 60 minutes. The cheesecake is ready when its firm on the outside and wet and wobbly on the inside.
- Place the strawberries in a saucepan over a medium heat. Stir in the sugar and heat the berries - bashing them with the back of a spoon from time to time - until the sugar has dissolved and the berries have disintegrated.
- Soak the sheets of gelatine and stir them into the mixture. Leave to cool before pouring on top of the filling.
- Leave in the fridge overnight to set.
������© Pink Recipe Box
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9 Responses to Simple Strawberry Cheesecake
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Hi, I'm Nicky and I'm totally, completely and utterly obsessed with everything food. Through Pink Recipe Box, I want to share my passion with you and encourage you to get into your kitchen and make your own creations.
two yums up ( thumbs up)! I hope you will share this at my hop (you can still link up to the Thursday Favorite Things hop) Hugs P.S. I sent in an ad for your approval :-)
Looks delicious and beautiful, one question for you what is double cream?
That looks quite tasty! I hope you’re feeling better…allergies are the worst. Blah.
Thanks for linking up to Must Try Monday!
Looks delicious! :)
Sorry to hear you’re sick, I’m in the same boat. Great looking cheesecake though, YUM! We would love it if you would link up at our new linky party: Two Girls and a Party Hosted by:
Dana @ This Silly Girl’s Life
Parrish @ Life with the Crust Cut Off
We hope to see you there!
This looks sooooooooo good. I cant stop looking at it!!! Thanks for sharing. Come over to my blog and visit me sometime.
Love this recipe! You have been featured at Heavenly Treats Friday Features come on over and get your featured button! pamelasheavenlytreats.blogspot.com
Poor sweet Nicky, I hope you feel better soon.
If I could I would, and some soup too :-)
Thank you for sharing at the hop xo
Such a beautiful cheesecake! I would love to have a piece (or two) right now! Thank you so much for sharing this at Wednesday Extravaganza – hope to see you there again this week with more deliciousness :)