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Roasted strawberries and cream cheesecake

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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!

  • Serves10
  • Cook time20 minutes
  • Prep time30 minutes, (+ cooling, 5 mins standing & 4 1/2 hours chilling time)
Roasted strawberries and cream cheesecake

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

  1. 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.
  2. 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.
  3. Step 3

    Place gelatine leaves in a medium bowl of cold water. Stand 5 mins.
  4. Step 4

    Meanwhile, remove vanilla bean from strawberry mixture. Blend or process half the strawberry mixture in a blender or food processor until smooth.
  5. Step 5

    Use an electric mixer to beat cream cheese, the remaining sugar and orange rind in a bowl until fluffy.
  6. Step 6

    Meanwhile, squeeze excess liquid from gelatine leaves. Place in a small saucepan over medium-low heat. Stir until melted.
  7. 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.
  8. Step 8

    Beat remaining cream in a bowl until soft peaks form. Top cheesecake with whipped cream and remaining strawberry mixture.

    Roasted strawberries and cream cheesecake

    Roasted strawberries and cream cheesecake
    • Serves10
    • Cook time20 minutes
    • Prep time30 minutes, (+ 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
      1. 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.
      2. 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.
      3. Step 3

        Place gelatine leaves in a medium bowl of cold water. Stand 5 mins.
      4. Step 4

        Meanwhile, remove vanilla bean from strawberry mixture. Blend or process half the strawberry mixture in a blender or food processor until smooth.
      5. Step 5

        Use an electric mixer to beat cream cheese, the remaining sugar and orange rind in a bowl until fluffy.
      6. Step 6

        Meanwhile, squeeze excess liquid from gelatine leaves. Place in a small saucepan over medium-low heat. Stir until melted.
      7. 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.
      8. Step 8

        Beat remaining cream in a bowl until soft peaks form. Top cheesecake with whipped cream and remaining strawberry mixture.