Strawberry shortbread cheesecake

10

Prep time 25 min

Total time 145 min

Ingredients

150 g shortbread biscuits, crushed into fine crumbs
40 g butter, melted
400 g Philadelphia Light
80 g icing sugar, sieved
1 tbsp fresh lemon juice
1 tbsp vanilla extract
300 ml double cream
300 g fresh strawberries, washed, hulled and sliced

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The makings of the

Strawberry shortbread cheesecake

Line the base of a 20 cm loose bottomed cake tin with parchment paper.
Stir the shortbread biscuit crumbs into the melted butter until the mixture resembles damp sand.
Transfer the crumb mixture into the lined cake tin and press evenly into the base using the back of a metal spoon. Place in the fridge to chill for at least one hour.
To make the filling, beat the cream cheese together with the icing sugar, lemon juice and vanilla extract. Add the cream and stir together until smooth.
Transfer the filling into the cake tin and smooth the top with a spatula. Place in the fridge to set for at least one hour.
Carefully remove the cheesecake from the tin and place on a serving plate.
Decorate the top with sliced strawberries and serve.

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Enjoy your

Strawberry shortbread cheesecake

Nutritional Information

Typical values	Per recipe
Energy	15494.0 kj
Energy	3700.0 kcal
Fat	310.0 g
Carb	196.0 g
Protein	48.0 g
Saturated fat	182.0 g
Salt	3.0 g
Dietary fibre	8.0 g
Sugars	100.0 g

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Strawberry shortbread cheesecake

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Ingredients

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Nutritional Information

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Similar Recipes

Philadelphia Classics