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Lemon-spiked cheesecake with tipsy port strawberries
Lemon-spiked cheesecake with tipsy port strawberries
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Prep Time:
290 minutes
Cook Time:
Total Time:
290 minutes
Indulge your sweet cravings with this zesty no-bake treat.
Ingredients:
  • 250g pkt Butternut Snap Cookie
  • 100g unsalted butter, melted
  • 40.00 gm boiling water
  • 9.00 gm gelatine powder
  • 500g cream cheese, at room temperature
  • 140g (2/3 cup) caster sugar
  • 125g (1/2 cup) sour cream
  • 1 lemon, rind finely grated
  • 42.00 gm lemon juice
  • 4.40 gm vanilla extract
  • 185ml (3/4 cup) thickened cream, whipped
  • 30.00 ml Red Raspberry Fruit Spread
  • 250g strawberries, thinly sliced
  • 20.00 ml port
Instructions:
  • Line the base and two long sides of a 20 x 30cm slice pan with baking paper, ensuring the paper hangs over the edges.
  • Crush the biscuits in a food processor until finely ground. Add the butter and process until fully mixed. Press the mixture firmly onto the base of the pan. Chill in the fridge for 30 minutes until set.
  • In a heatproof bowl, combine water and gelatine, whisk with a fork until gelatine dissolves, and let it cool slightly.
  • Blend cream cheese, sugar, sour cream, lemon zest and juice, and vanilla in a food processor until velvety. Integrate gelatin mixture. Blend until smooth. Incorporate cream and blend well. Transfer to a pan, smooth the top, chill in the fridge for 4 hours or overnight to firm up.
  • Strain the jam through a fine sieve into a bowl, pressing it through with a spoon to remove seeds. Mix in the strawberries and port, then let it sit for 30 minutes to soak.
  • Slice the cheesecake into portions and enjoy with drunken port-infused strawberries.

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