Strawberry Cheesecake

Major International

Major International

Premium Supplier 25th March 2019
Major International

Major International

Premium Supplier

Strawberry Cheesecake

A Strawberry & Lemon Cheesecake. Try using gluten free biscuits in the base for an entierly gluten free option. You could also substitute the Strawberry Fruit Base Compound for any other flavour!

Ingredients

  • FOR THE FILLING
  • Double Cream - 230ml
  • Creme Fraiche - 80g
  • Major Lemon Fruit Base Compound - 20g
  • Full Fat Cream Cheese - 200g
  • Sheets of Leaf Gelatine (soaked in cold water for 10 mins) - 1.5
  • Major Strawberry Fruit Base Compound - 20g
  • FOR THE BASE
  • Unsalted Butter - 35g
  • Margarine - 35g
  • Digestive Biscuits (crushed) - 140g
  • Demerara Sugar - 10g
  • FOR THE JELLY GLAZE
  • Water - 100ml
  • Caster Sugar - 40g
  • Sheet of Leaf Gelatine (soaked in cold water for 10 mins) - 1
  • Major Strawberry Fruit Base Compound - 10g

Method

1. Lightly grease an 8" shallow ring.
2. Melt the butter and margarine together and add to the digestives. Add the demerara and mix well.
3. Press firmly into the ring and allow to chill for 1 hour.
4. Lightly whip the double cream.
5. Blend the cream cheese, Crème Fraîche and sugar.
6. Warm the Major Lemon Fruit Base Compound. Add the squeezed gelatine and warm until completely dissolved.
7. Fold the whipped double cream into the cream cheese mixture and add the lemon mix and Major Strawberry Fruit Base Compound. Mix together well.
8. Top the biscuit base with the filling and level off. Chilld for 4-6 hours.
9. Warm the jelly ingredients until the gelatine has completely dissolved.
10. Glaze the cheesecake with the jelly glaze.
Note: Make sure the jelly is not too hot or it will melt into the cheesecake.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.