I’m finding Malta to be a strawberry paradise during this time of the year 🙂 and what a better way to celebrate it than by making a delicious Strawberry cheesecake? I totally agree 🙂
I can’t really explain why but for a long time I wasn’t a fan of cheesecake! I wasn’t a fan of creamy desserts in general and particularly desserts involving whipped cream. I honestly don’t know why because now I love it! And I love cheese so why not cheesecake? Weird, I know!!!!
Malta loves their strawberries and when they start to show on the markets you know Spring is coming 🙂 With the weather changing we are starting to have strawberries earlier each year. I can swear I saw strawberries on a vegetable truck as early as February this year! But April and May are the best months for these red beauties… after, it becomes too hot. Here, there’s even a very famous Strawberry Festival in Mgarr which unfortunately I haven’t visited yet… next year for sure…
This was the first time I’ve made strawberry cheesecake… or any cheesecake! It’s been a while since I started ordering cheesecake for dessert in restaurants but I never thought about making it myself. A few weeks ago, my boyfriend came home with two big boxes of strawberries that he got from his colleague that has a farm. I diced the strawberries from one box and added lemon juice, sugar and Port wine. Simple and really tasty 🙂 But I still had a whole box to use and I couldn’t really leave it to waste. And then it clicked: why not try to make strawberry cheesecake? And this is the result 🙂
- 200 g digestive biscuits crushed into very small pieces
- 90 g butter
- 50 g sugar
- 1 can of condensed milk 397g
- 200 g cream cheese
- 400 g strawberries
- 400 ml whipped cream
- 4 tbsp sugar
- 8 sheets of gelatin
- 70 ml milk
- 160 g sugar
- 7 tbsp water
- 2 tbsp lemon juice
- 1 cinnamon stick
- 400 g strawberries
- In a small pan, place the butter. When melted, remove from the heat and add the chopped biscuits and sugar. Stir until everything is well blended.
- Place the mixture in a cake tin with removable bottom.
- Press down well to make it a compact base.
- Place in the fridge until it's firm.
- Reduce the strawberries to a pure with a hand held blender.
- Put the gelatin sheets to soak in cold water for 5 minutes.
- In a saucepan, bring the milk to a boil.
- When hot, add the well squeezed gelatin leaves and stir.
- Once the gelatin sheets are dissolved, turn off the heat.
- Beat the cream until it becomes fluffy and bulky. Add the sugar and beat until it becomes whipped cream.
- In a bowl, put the cheese and condensed milk. Beat with a wire whisk until everything is well blended.
- Add the gelatin sheets dissolved in milk and mix.
- Finally, mix in the strawberries puree.
- Mix this the cream with the whipped cream.
- Place the cream on top of the biscuit base.
- Place in the fridge for at least 5 hours until it is fully solidified.
- With a fork, crush the strawberries.
- In a saucepan, place the water, the sugar and the cinnamon stick. Simmer for 5 minutes.
- After 5 minutes, add the crushed strawberries and lemon juice.
- Stir and cook over low heat for 45 minutes, until it becomes a thick sauce.
- After the 45 mins, turn off the heat and remove the cinnamon stick. Let the sauce cool completely.
- After the cream is solidified and the sauce is cold, spread the sauce over the dessert.
- Pass a knife around the rim of the tin and pull out the sides. And is ready to serve.