This recipe is everyone's favourite duo; strawberries and cream, at the next level. This Roasted strawberries and cream cheesecake is made with a chocolate biscuit base. Delish!
Serves1010
Cook time20 mins20 minutes
Prep time30 mins30 minutes, + cooling, 5 mins standing & 4 1/2 hours chilling time
+ cooling, 5 mins standing & 4 1/2 hours chilling time
Ingredients
500g strawberries, halved
1 cup (220g) caster sugar
1 vanilla bean, halved lengthways, seeds scraped
250g Arnott’s Choc Ripple Biscuits
100g butter, melted
5 gelatine leaves
500g cream cheese, softened
Grated rind of 1 orange
600ml thickened cream
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Method
Step 1
Preheat oven to 200°C. Place strawberries, 1/3 cup (75g) of the sugar, vanilla seeds and vanilla bean in a medium baking dish. Stir to combine. Cover and bake for 20 mins or until strawberries just soften. Cool completely.
Step 2
Meanwhile, grease a 22cm springform pan. Process biscuits in a food processor until fine crumbs form. Add butter and process to combine. Press biscuit mixture on base and 3cm up side of prepared pan. Chill for 30 mins.
Step 3
Place gelatine leaves in a medium bowl of cold water. Stand 5 mins.
Step 4
Meanwhile, remove vanilla bean from strawberry mixture. Blend or process half the strawberry mixture in a blender or food processor until smooth.
Step 5
Use an electric mixer to beat cream cheese, the remaining sugar and orange rind in a bowl until fluffy.
Step 6
Meanwhile, squeeze excess liquid from gelatine leaves. Place in a small saucepan over medium-low heat. Stir until melted.
Step 7
Add half the cream to the cream cheese mixture and beat to combine. Gradually add gelatine and beat until smooth. Quickly add strawberry puree and stir to create a swirled effect. Pour into prepared pan. Smooth the surface. Chill for 4 hours or until set.
Step 8
Beat remaining cream in a bowl until soft peaks form. Top cheesecake with whipped cream and remaining strawberry mixture.
Prep time30 mins30 minutes, + cooling, 5 mins standing & 4 1/2 hours chilling time
+ cooling, 5 mins standing & 4 1/2 hours chilling time
Ingredients
500g strawberries, halved
1 cup (220g) caster sugar
1 vanilla bean, halved lengthways, seeds scraped
250g Arnott’s Choc Ripple Biscuits
100g butter, melted
5 gelatine leaves
500g cream cheese, softened
Grated rind of 1 orange
600ml thickened cream
Description
This recipe is everyone's favourite duo; strawberries and cream, at the next level. This Roasted strawberries and cream cheesecake is made with a chocolate biscuit base. Delish!
Method
Step 1
Preheat oven to 200°C. Place strawberries, 1/3 cup (75g) of the sugar, vanilla seeds and vanilla bean in a medium baking dish. Stir to combine. Cover and bake for 20 mins or until strawberries just soften. Cool completely.
Step 2
Meanwhile, grease a 22cm springform pan. Process biscuits in a food processor until fine crumbs form. Add butter and process to combine. Press biscuit mixture on base and 3cm up side of prepared pan. Chill for 30 mins.
Step 3
Place gelatine leaves in a medium bowl of cold water. Stand 5 mins.
Step 4
Meanwhile, remove vanilla bean from strawberry mixture. Blend or process half the strawberry mixture in a blender or food processor until smooth.
Step 5
Use an electric mixer to beat cream cheese, the remaining sugar and orange rind in a bowl until fluffy.
Step 6
Meanwhile, squeeze excess liquid from gelatine leaves. Place in a small saucepan over medium-low heat. Stir until melted.
Step 7
Add half the cream to the cream cheese mixture and beat to combine. Gradually add gelatine and beat until smooth. Quickly add strawberry puree and stir to create a swirled effect. Pour into prepared pan. Smooth the surface. Chill for 4 hours or until set.
Step 8
Beat remaining cream in a bowl until soft peaks form. Top cheesecake with whipped cream and remaining strawberry mixture.
