Monday, 30 July 2018

Summer Strawberry Cheesecake

I feel like a cheesecake is such a moorish dessert and one you can make all year round. I made this delicious strawberry filling with extra strawberries on top for the perfect summery dessert!


Serves: 8-10

Prep: 20-30 minutes



300g digestive biscuits
150g butter (I use Vitalite dairy free)

Cheesecake filling

200g Quark 
284ml double whipping cream - the small tub
6 strawberries to blend - or as many for desired pinkness
Dessicated coconut - to decorate around edges, use as required
10 strawberries to decorate - use more as required or try other berries for flavour!


Star by making your base. Grease a 23cm springform cake tin and leave to one side. Pour biscuits into a food processor or you can crush them with a rolling pin. Melt butter on the hob and then mix biscuits and butter together till it is moist and sticks together. If it's too dry you'll need more butter. Transfer biscuit base to the cake tin and using your fingers press out to evenly spread around the tin. Place in the fridge for 15 minutes.

In a separate bowl using a hand mixer whip your cream until fluffy. Blend the Quark and 6 strawberries in food processor then add this to the whipped cream and mix together. Place on top of the biscuit base then leave in fridge to set for 20 minutes before decorating! 
Enjoy with a cup of tea :)


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