Chris’ famous cheesecake

It’s a privilege for food lovers like me to be accompanied by a boyfriend who enjoys cooking as well… and the best thing about it is that he complements the meals I prepare with scrumptious desserts. Last weekend he gave a try to this wonderful strawberry cheesecake, which turned to be so delicious that he did it again this weekend! Guests were impressed and even I was! If you want to try it here’s the recipe… be careful to prepare it at least 24 hours ahead so that it can set well and you can serve it better.

Strawberry cheesecake

Ingredients for 8 persons:

• 150g butter
• 200g Digestive biscuits
• 100g rolled oats
• 1 vanilla pod
• 600g cream cheese (Philadelphia)
• 150g caster sugar
• 1 lemon
• 1 orange
• 300ml double cream

For the topping you require 100g caster sugar and 500g strawberries.

Grease a 23cm cake tin with butter. Bash the digestive biscuits until you have fine crumbs. Put a wide saucepan over low heat, add the oats and toast them until they get darker then add the butter cut into cubes and the biscuit crumbs. Mix well and stir gently until the mixture combines. Spoon the mixture into the cake tin, smooth it out and leave it to cool in the fridge for an hour.

For the filling scrape out the seeds from the vanilla pod. Put the cream cheese in a mixing bowl, add the vanilla seeds, caster sugar, lemon and orange zest finely chopped and the juice from the lemon. Stir it well. In another bowl, whisk the cream until it forms soft peaks and add half of it to the cream cheese mixture, folding it in. Fold the remaining cream gently and mix well using the blender. Spoon mixture onto the base and smooth it out well and place cheesecake in the fridge for an hour. Before serving mix the sugar and strawberries in a bowl and scrunch them together. Pour mixture on top of cake and serve.

[caption id=”attachment_407" align=”aligncenter” width=”194" caption=”Strawberry cheescake”]

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