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Deep Strawberry Cheesecake

Deep Strawberry Cheesecake
 

I have been working as a Scotty Brand girl now for a few months and I have been waiting for this moment. It  is strawberry season and so I received the most fabulous gift. A whole tray of strawberries, nestled into their punnets.

I guzzle so many strawberries in the summer and I do like to buy Scottish strawberries. When I have time, I go to a local farm for my berries, but if time is short then I look out for Scottish strawberries like these in the supermarkets. One of the things I like about buying from the local farm is knowing my berries come from and supporting the local farmers and this holds true for Scotty Brand. My strawberries were grown by the Bruce family in Perthshire, just a hop and a skip from me. They have been growing strawberries since 1898.

Here are a few strawberry facts courtesy of Scotty Brand:
  • Eight strawberries contain more vitamin C than an orange. That’s 140% of our Recommended Daily Amount.
  • Strawberries can cleverly help whiten your teeth. The acids in the fruit help to remove stains.
  • They are full of ellagic acid that can help fight cancers.
  • They actively help reduce cholesterol.
  • Strawberries are rich in nitrate, which increases the flow of blood and oxygen to the muscles by 7%, so they are the perfect pre-game snack.
  • A 100g serving of strawberries contains just 28 calories and no fat, which means they make the ideal tasty treat, even if you’re trying to lose weight.



I wanted to make a dessert that would really show of the flavour of the strawberries, so I decided to make a cheesecake. I made this before I headed off to Cyprus and it was glorious, but unfortunately a bit soft set. So if you are making it, I would recommend adding a veggie style gelatin or using less strawberries for a firmer set. To be honest, I could have eaten the strawberry cream with a spoon before it even got near the cheesecake.



Deep Strawberry Cheesecake
Written by

June 17, 2012

This is a creamy no-bake cheesecake, using the best of the seasons strawberries. It was a bit soft set, so I would recommend veggie style gelatine for a firmer set.
Ingredients
  • 13 digestive biscuits (graham crackers)
  • 100g butter, melted
  • 500g mascarpone
  • 300ml double cream
  • 600g strawberries
  • 6 tbsp caster sugar
  • 1 tsp vanilla extract
  • a few sprinkles, to finish it off
Instructions
1. Crush the biscuits in a bowl with the end of a rolling pin until they are fine crumbs, then mix in the melted butter. Pour the mix into a 20cm loose bottomed cake tin and press down firmly. Pop into the fridge until you need it.2. Whip up the mascarpone and double cream until thick. 3. Whizz the strawberries up with the sugar and vanilla, until smooth.4. Fold the strawberry mix into the cream until well combined, then pour over the biscuit base and return to the fridge for a good hour. 5. Top the cheesecake with a few reserved strawberries and sprinkles.note: although the cheesecake was delicious, it was quite soft set. Next time I make it I will add some veggie style gelatin for a firmer set, but you could cut down on the amount of strawberries added instead.
Details
Total time:
Yield: 1 cheesecake

 


Here are a few more strawberry recipes to tickle your taste buds:


I am submitting my cheesecake to Ren's Simple & In Season event. There is nothing more in season at the moment than strawberries. This month Simple & In Season is being hosted by How to Cook Good Food. If you would like to submit a recipe, you have until the 30th of June 2012.


I am also submitting my cheesecake to the June edition of Tea Time Treats. The topic is summer berries and it is being hosted this month by Kate over at What Kate Baked, who is Karen's co-host. If you would like to submit a tea time treat, then you have until the 28th June 2012.


Happy Strawberry Season everyone!

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