This Strawberry cheesecake stack makes for an easy yet impressive Christmas dessert. Layered with delicate golden pastry and a creamy filling, it will just melt in your mouth.
Serves1212
Cook time15 mins15 minutes
Prep time15 mins15 minutes, + cooling & 20 mins standing time
+ cooling & 20 mins standing time
Ingredients
3 sheets frozen puff pastry, just thawed
625g strawberries, thickly sliced
¼ cup (60ml) orange juice
1½ tbs caster sugar
500g cream cheese, softened, chopped
⅓ cup (75g) caster sugar, extra
300ml thickened cream
1 tsp vanilla bean paste
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 210°C. Line 3 baking trays with baking paper. Place 1 pastry sheet on each tray. Bake for 12 mins or until puffed. Carefully turn each pastry sheet and bake for a further 2 mins or until golden brown. Transfer to wire racks to cool completely.
Step 2
Combine strawberry, orange juice and sugar in a shallow bowl. Set aside, stirring occasionally, for 20 mins or until the strawberry releases its juice.
Step 3
Use an electric mixer to beat the cream cheese and extra sugar in a large bowl until smooth. Add the cream and vanilla and beat to combine.
Step 4
Place 1 pastry sheet on a serving platter. Spoon one-third of the cream cheese mixture over the pastry sheet, leaving a 1cm border around the edges. Top with one-third of the strawberry mixture and 1 of the remaining pastry sheets. Continue layering with the remaining cream cheese mixture, strawberry mixture and pastry sheet. Drizzle with any remaining syrup.
