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Before you jump to Vanilla Cheesecake with Strawberry Purée Topping recipe, you may want to read this short interesting healthy tips about Selecting The Best Foods Will Help You Stay Fit And Also Healthy.
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One of the first varieties of foods you need to be eating plenty of, is various berries. The first thing you will learn about berries is just about any sort of berry has a lot of vitamin C. The majority of berries also have loads of anti-oxidants, which is really beneficial to your overall health and is specifically good for your circulatory system. Another thing you will recognize that these antioxidants can help you with is actually keeping your cells healthy, this can help your system to fight off a variety of diseases.
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We hope you got benefit from reading it, now let’s go back to vanilla cheesecake with strawberry purée topping recipe. You can have vanilla cheesecake with strawberry purée topping using 8 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to cook Vanilla Cheesecake with Strawberry Purée Topping:
- Use 2 packets tennis biscuits
- You need 200 g margarine
- Provide 2 tubs cream cheese/mascarpone
- Provide 1 can condensed milk
- Use 1⁄4 lemon juice
- Get 1 teaspoon vanilla essence
- Prepare 2 cups Strawberries
- Get 1 packet gelatin
Instructions to make Vanilla Cheesecake with Strawberry Purée Topping:
- Put biscuits in a electric blender, and crush them until very fine crumbs form. - 2. Pour crumbs into a medium bowl. Add butter, and stir until well combined. - 3. Press the crumb mixture into a large flat bowl or pan, spreading it 1 1⁄2 to 2 inches up the side; press flat. Chill crust in freezer at least 10 minutes.
- Meanwhile, make the filling: Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl, as necessary. Beat in the lemon juice and vanilla. Pour the filling into the crust; smooth the top with a rubber spatula.
- Purée the Strawberries in a blender and add the prepared gelatin. Pour and spread the Purée over the cheesecake mixture. Cover with plastic wrap, and refrigerate until firm, 2 1⁄2 to 3 hours.
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