This week has been one of those weeks, work has dominated a lot of it and the rest has been taken up with general boring life admin. I’ve not had much time to bake so when my best friend invited Dale and I around for tea, I had no excuse but to bake a lovely pudding. As time has been precious I decided on a cheesecake as it’s simple and doesn’t require hours of beating, sifting or baking in the oven.
This cheesecake is always my go to recipe when I need to turn a desert around quickly. I love this recipe as it doesn’t require a lot of effort but the results are amazing. It has always gone down really well in the past, it’s simple but delicious!
(Adapted from bbcgoodfood.com)
175g x Shortbread biscuits
50g x Butter
300g x Cream cheese
200g x Fromage Frais
200g x White chocolate (melted)
250g x Strawberries (roughly chopped)
2 x Tablespoons of strawberry Jam
3 – 4 x Tablespoons of hot water
50g x Strawberries (finely chopped)
Place the shortbread biscuits in a sandwich bag and bash with a rolling pin until there a fine crumbs, combine the soft butter and press into a 7 inch loose bottom cake tin. Place the cake tin in the fridge to set. Melt the white chocolate and then leave to one side to cool. Beat the cream cheese and fromage frais with a whisk until smooth, add in the strawberries and cooled white chocolate and mix well. Place in the fridge to cool and set for 4 hours.
For the syrup, place the jam and water in a bowl mix well and add the strawberries. Add more water if you need to loosen the syrup. I like to add the syrup once the cheese cake has set but you could add it to the top of the cheesecake to set. Add some mint leaves for decoration, it will also cut through the sweetness of the cheesecake.