Strawberry Cheescake

 

 

 

 

 

Ingredients

1 sachet of Strawberry Waterade

250g digestive biscuits

100g butter, melted

1/2 tsp vanilla essence

600g full fat soft cheese

100g icing sugar

284ml pot of double cream

Strawberries to decorate (optional)

Making the base

Butter and line a 23cm loose-bottomed tin with baking parchment.  Place the digestive biscuits in a plastic bag and using a rolling pin crush to make crumbs. Place the crumbs in a bowl and pour over the melted butter. Mix the two thoroughly until the crumbs are coated with the melted butter. Tip the mix into the prepared tin and press firmly down into the base to create an even layer. Slice strawberries and place around the inside wall of the tin (optional).

Place the icing sugar, cream cheese and vanilla essence in a bowl, and beat with an electric mixer/whisk until smooth. Pour in the double cream and continue beating until the mixture is completely combined. 

Mix in the strawberry Waterade, bit by bit until it suits your taste. Spoon the mixture onto the biscuit base, starting from the edges into the middle. Using the back of a spoon smooth the top of the mixture.

Leave to set overnight.

Bring the cheesecake to room temperature about 30 minutes before serving. To remove from the tin, place the base on top of a can, then gradually pull the sides down. Slip the cheesecake onto a serving plate and decorate with the strawberries (optional).

 

 

 ALWAYS CHECK INGREDIENTS BEFORE PREPARING AND SERVING TO THOSE WITH SPECIAL DIETARY NEEDS