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Strawberry cheesecake
Strawberry cheesecake
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Prep Time:
210 minutes
Cook Time:
40 minutes
Total Time:
250 minutes
Indulge in a decadent strawberry cheesecake on a delicious Scotch finger crust.
Ingredients:
  • 150g almond biscotti
  • 50g Scotch Finger biscuits
  • 100g butter, melted
  • 250g strawberries, hulled, chopped
  • 375g cream cheese, at room temperature
  • 1 egg
  • 60ml (1/4 cup) sour cream
  • 100g white chocolate, melted toffee strawberries
  • 155g (3/4 cup) caster sugar
  • 160ml (2/3 cup) water
  • 12.60 gm liquid glucose
  • Pink food colouring, to tint
  • 150g small strawberries
Instructions:
  • Preheat your oven to 150C (130C fan forced). Use a food processor to finely crush the biscotti and Scotch Finger biscuits. Add the butter and process until fully combined. Press the mixture firmly into a 12 x 35cm fluted tart tin using a straight-sided glass. Chill in the fridge for 30 minutes.
  • Combine strawberries and 1 tablespoon of sugar in a saucepan over medium heat. Cook for 5 minutes until tender, stirring occasionally. Strain mixture through a fine sieve into a bowl, pressing pulp through with a spoon.
  • Blend cream cheese, egg, sour cream, and sugar in a food processor until velvety. Mix in chocolate and strawberry puree. Pour over the crust, set on a baking tray, and bake for 30 minutes until center is just set. Let the cake cool in the oven with the door cracked open for 1 hour before chilling in the fridge for 2 hours.
  • Prepare a baking tray by lining it with baking paper. In a saucepan over low heat, combine sugar, water, and glucose. Stir the mixture for 5 minutes until the sugar dissolves. Increase the heat to high and bring it to a boil. Let it cook without stirring until it reaches 155°C (hard crack stage) on a sugar thermometer. Take the pan off the heat and add a touch of food coloring. Swirl the pan gently to combine the colors without stirring. Dip the strawberries into the toffee, then place them on the lined tray. Use 2 forks to pull apart the remaining toffee and create spun toffee.
  • Invert the cake onto a serving dish and garnish with fresh strawberries and delicate spun toffee.

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