Permabanned
Ok guys I'll be making this cheesecake again tonight and as I didn't take pictures during the process - here are some of the results:
Serves: 10 People
INGREDIENTS
Sauce
500 g of strawberries
150 g of blackberries
150 g of blueberries
150 g of raspberries
8 g cornstarch
[/B]
Cheese Cake
500 g of strawberries
105 g graham cracker crumbs (Can use regular cheesecake mix)
50 g sugar
75 g butter or margarine, melted
568 g frozen sweetened mixed berries, thawed
8 g cornstarch
672 g cream cheese, softened
1 (14 ounce) can sweetened condensed milk
60 ml lemon juice
3 eggs
15 ml water
DIRECTIONS
Sauce
1. Combine berries (save some for decoration!) with cornstarch in a blender and process
2. with a very fine siv pour sauce through into a bowl pressing with a spoon
3. put to boil and boil for 2 minutes
4. tip into container (this stuff keeps for a while!
)
Cheesecake
1. Combine cracker crumbs, sugar and butter in a bowl.
2. Press onto the bottom of an ungreased 9-in springform pan.
3. Refrigerate for 30 minutes.
4. In a blender or food processor, combine strawberries and cornstarch; cover and process until smooth.
5. Pour [step 4] into a saucepan; bring to a boil - Boil and stir for 2 minutes. 6. Set aside 1/3 cup strawberry sauce; cool.
7. Cover and refrigerate remaining sauce for serving.
7. In a mixing bowl, beat cream cheese until light and fluffy.
8. Gradually beat in milk.
9. Add lemon juice mixing well.
10. Add eggs, beat on low just until combined.
11. Pour half of the cream cheese mixture over crust (that you put in the fridge).
12. Drop half of the reserved strawberry mixture by 1/2 teaspoonfuls onto cream cheese layer.
13. Carefully spoon remaining cream cheese mixture over sauce. Drop remaining strawberry sauce by 1/2 teaspoonfuls on top.
14. With a knife, cut through top layer only (drag it along and make patterns) to swirl strawberry sauce.
15. Bake at 300 degrees F for 45-50 minutes or until centre is almost set. 16. Cool on a wire rack for 10 minutes.
The longer you refrigerate the better. Enjoy your cheesecake!!! (Will post pics later)
Serves: 10 People
INGREDIENTS
Sauce
500 g of strawberries
150 g of blackberries
150 g of blueberries
150 g of raspberries
8 g cornstarch
[/B]
Cheese Cake
500 g of strawberries
105 g graham cracker crumbs (Can use regular cheesecake mix)
50 g sugar
75 g butter or margarine, melted
568 g frozen sweetened mixed berries, thawed
8 g cornstarch
672 g cream cheese, softened
1 (14 ounce) can sweetened condensed milk
60 ml lemon juice
3 eggs
15 ml water
DIRECTIONS
Sauce
1. Combine berries (save some for decoration!) with cornstarch in a blender and process
2. with a very fine siv pour sauce through into a bowl pressing with a spoon
3. put to boil and boil for 2 minutes
4. tip into container (this stuff keeps for a while!
)Cheesecake
1. Combine cracker crumbs, sugar and butter in a bowl.
2. Press onto the bottom of an ungreased 9-in springform pan.
3. Refrigerate for 30 minutes.
4. In a blender or food processor, combine strawberries and cornstarch; cover and process until smooth.
5. Pour [step 4] into a saucepan; bring to a boil - Boil and stir for 2 minutes. 6. Set aside 1/3 cup strawberry sauce; cool.
7. Cover and refrigerate remaining sauce for serving.
7. In a mixing bowl, beat cream cheese until light and fluffy.
8. Gradually beat in milk.
9. Add lemon juice mixing well.
10. Add eggs, beat on low just until combined.
11. Pour half of the cream cheese mixture over crust (that you put in the fridge).
12. Drop half of the reserved strawberry mixture by 1/2 teaspoonfuls onto cream cheese layer.
13. Carefully spoon remaining cream cheese mixture over sauce. Drop remaining strawberry sauce by 1/2 teaspoonfuls on top.
14. With a knife, cut through top layer only (drag it along and make patterns) to swirl strawberry sauce.
15. Bake at 300 degrees F for 45-50 minutes or until centre is almost set. 16. Cool on a wire rack for 10 minutes.
The longer you refrigerate the better. Enjoy your cheesecake!!! (Will post pics later)
Last edited:
