Strawberries Cheesecake

Last Saturday was my sis, S's birthday. After having Lemon Curd Cheesecake I made for sis J in August, she requested a strawberry version for her own birthday. Her birthday and mine is just 10 days apart. Coincidentally, my kids birthdays are also 10 days apart. Well, for my birthday, I didn't have any cakes. I didn't want to bake myself 1 either. Instead, I was treated to having durians. That, coming from a durian-hater IH.



















This cake is quite popular among friends and I have got quite a few orders since its debut in August. I am glad to make this cake for S. It meant that there is another way for me to decorate cheesecake. I had wanted to cook my own strawberry jam for this cake, but I think it would a waste of the fresh berries. So I changed the game plan a little. I experimented with a few cutters before settling for this six-petal one. I pureed about 320g of fresh strawberries for this cake. The strawberries were halved and placed upright on the biscuit crust. All in all, I think I might have used at least 450g to 500g of strawberries. I am very happy with the result and will be adding this to the menu.

As much as I enjoyed the process of making this cake, I hope S liked it and that it met her expectations. Happy Birthday!

*Update to add recipe*

Strawberries Cheesecake
Ingredients
Base :
120g Digestive Biscuits, crushed finely
40g Softened butter

Filling :
8 to 10 Strawberries (depending on size), sliced into half
100g Cream Cheese, bring to room temperature
100g Yoghurt (Paul's set yoghurt)
70g Fine Sugar*

1 Tbsp + 1/2 Tsp Gelatin
3 Tbsp Boiling Water
*make sure the gelatin is melted and kept warm

200g Strawberry Puree**
200ml Non Dairy Whip Cream, whipped to mousse state and chilled

Topping : (Optional)
Some strawberry slices
1 Packet of Tortally Jelly (Strawberry flavour), use as per instruction but you won't be using all

Method
1) Prepare a 7 inch loose base round tin. Mix the crushed biscuits and butter in a bowl. Transfer to the cake tin, using a small spoon to press the base evenly. Chill in the fridge for later use.

2) Arrange the halved strawberries against the tin. In a mixing bowl, using a electric whisk, whisk cream cheese, yoghurt and sugar till mixture is creamy and no lumps. Pour in the gelatin mixture, using a hand whisk to incorporate well. Add in strawberry puree and whipped cream, stir well.

3) Pour into the prepared cake tin, using a spatula to level the surface. Set the cake before decorating with strawberry slices and jelly. Leave to chill for at least 3 hours. Remove from tin.

*Note : As the strawberries were rather tart, I adjusted the amount of sugar accordingly.

**Note : To make strawberry puree, simply take 320g of fresh strawberries, blend well and sieve.

I do apologise for not being able to disclose much about the decorating method as I am selling this cake in this pattern. Appreciate your understanding.