chilled strawberry cheesecake
02 Aug 2008
yes!! :) i emailed the mag team and they emailed a copy of it to me...
Strawberries And Cream Cheesecake
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by Annie Bell
Serves 8
Description
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Prep time 20 minutes Cook time 5 minutes
Ingredients
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For the crust
150g (5oz) ginger nuts
60g (21?2oz) unsalted
butter
For the filling
4 gelatine leaves
400g (14oz) low-fat
cream cheese
200g (7oz) golden caster
sugar
1 teaspoon vanilla extract
2 5 227g tubs Taste The
Difference clotted cream
For the sauce
200g (7oz) strawberry
jam
2 tablespoons lemon juice
400g (14oz) small
strawberries, hulled, kept whole or halved
You will also need
a deep springform
cake tin measuring
20cm (8in) in diameter
Method
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Break up and whiz the ginger nuts to crumbs in the bowl of a food processor. Gently
melt the butter in a small saucepan over a low heat, then tip in the crumbs and stir to coat them completely. Using your knuckles, press the biscuit mix into the base of the tin to form the crust.
Using a pair of scissors, cut the gelatine leaves into wide strips and soak them in a small bowl of cold water for 5 minutes. Drain off the water, add another couple of tablespoons of water, submerging them, and stand the bowl in a second bowl of boiling water. Stir for a few minutes until the gelatine dissolves.
Place the cream cheese in a small saucepan with the sugar and gently heat, stirring constantly with a wooden spoon, until the mixture liquefies and the sugar has dissolved. Give the mixture a quick whisk to get rid of any lumps. It should
be warm – the same temperature as the gelatine solution. Beat the gelatine into the cream-cheese mixture and add the vanilla extract, then transfer the mixture
to a large bowl. Leave to cool for a bit, until it is lukewarm.
Add the clotted cream to the cooled cream-cheese mixture and whisk together. Don’t worry about the last few tiny little dots of cream. Pour the mixture over the crust, smoothing the surface with a spoon. Cover with clingfilm and chill for several hours or overnight, until set.
To prepare the strawberry sauce, gently heat the jam in a small saucepan until it liquefies, then pass it through a sieve into a bowl. Stir in the lemon juice and leave to cool completely. Cover and set aside until ready to use.
Remove the cheesecake from the fridge about 15 minutes before serving to
let the crust soften just a little. Stir the strawberries into the jam – this should be served at room temperature. Run a knife around the collar of the tin and remove it, then serve the cheesecake with the strawberries and sauce spooned over.
Per serving 700cals; 47g fat, of which 28g saturated fat; 8g protein;
65g carbohydrate; 37g added sugar; 0.8g salt; 1g fibre
