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Strawberry frozen cheesecake
Strawberry frozen cheesecake
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Prep Time:
770 minutes
Cook Time:
Total Time:
770 minutes
Elevate your afternoon tea with a delectable Strawberry Frozen Cheesecake.
Ingredients:
  • 250g strawberries
  • 12.00 gm icing sugar
  • 200g Butternut Snap biscuits
  • 125.00 ml slivered almonds, toasted
  • 75g butter, melted
  • 375g cream cheese, at room temperature
  • 107.50 gm caster sugar
  • 300ml thickened cream, whipped
Instructions:
  • Prepare the strawberries by removing the hulls from 150g of them and blend with icing sugar in a food processor until smooth. Grease a 21cm square Coles Cook&Dine cake pan and line it with baking paper, ensuring the paper overhangs by 5cm. Crush the biscuits in a food processor, then mix them in a bowl with almonds and butter until combined. Press the mixture into the pan using a spatula. Refrigerate for 30 minutes.
  • In a medium bowl, use an electric mixer to blend cream cheese, caster sugar, and vanilla extract until smooth. Gently fold in the whipped cream until well combined.
  • Layer half of the creamy cheese mixture onto the biscuit base, followed by half of the strawberry puree. Repeat with the remaining creamy cheese mixture and strawberry puree. Swirl gently with a skewer to create a beautiful marbled pattern. Cover and freeze overnight or until firm.
  • Transfer the cheesecake from the pan to a plate and let it rest for 20 minutes. Then, slice the remaining strawberries into quarters and neatly arrange them on top of the cheesecake.

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