Strawberry and Ginger Cheesecake Recipe
How to make Strawberry and Ginger Cheesecake
Method
- Line a 1.6L loaf tin with several layers of cling film, leaving some ovehang on all sides.
- Take out 2 cookies for garnish and set aside. For the base, roughly break up the remaining cookies and blitz in a small food processor until sandy. Stir in the melted butter then press this into the base of the prepared tin. Carefully use the flat base of a glass to compact and smooth it. Set aside in the fridge to firm up.
- Rinse strawberries. Remove green tops and discard. Roughly chop and place strawberries into a small saucepan with the sugar, vanilla and ginger. Place over a medium-low heat and cook for 5 minutes or until soft. Set aside.
- Place gelatine into a small bowl and top with 2½ tablespoons of water. Set aside for 5 minutes.
- Meanwhile, place the thickened cream into a large mixing bowl and whisk until just stiff.
- Place cream cheese into another large mixing bowl and whisk until smooth. Fold the whipped cream and cream cheese together and set aside.
- Scrape the gelatine into the strawberry mixture, transfer to a small blender or smoothie maker and pulse until smooth. The strawberry mixture should be a little warm when adding the gelatine. Allow to cool slightly to just above room temperature.
- Fold the strawberry purée into the cream mixture until evenly combined. Pour into the prepared tin, cover with cling film and chill for at least 4 hours or until set.
- Remove the cling film and turn out cheesecake log onto a platter. Break the crushed cookies on top. Garnish with baby basil leaves, extra strawberries and ginger slices. Cut into slices and serve.
Tip: For smooth edges, use a hot knife to slice the chilled cheesecake.
Optional: You can make this in any shape of tin that you like.