Strawberry shortbread cheesecake
Instructions
1
Step
Line the base of a 20 cm loose bottomed cake tin with parchment paper.
2
Step
Stir the shortbread biscuit crumbs into the melted butter until the mixture resembles damp sand.
3
Step
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.
4
Step
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.
5
Step
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.
6
Step
Carefully remove the cheesecake from the tin and place on a serving plate.
7
Step
Decorate the top with sliced strawberries and serve.
Ingredients
for
10
- 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