I don’t know about you guys but desserts and gastronomically sweet things in general almost always falls down to me in our family. Which I actually don’t mind since I quite enjoy baking the sweet stuff as opposed to the savoury kind were we usually don’t see eye to eye on some things and end up in a (messy) disastrous throw-down. Now I am in no way a pasty-chef-extraordinaire, and to this day still have a pretty hard time piping frosting onto cakes regardless of the countless YouTube video tutorials I view. I just can’t seem to master those delicate rose shapes and swirls. But I must admit I am pretty good at simply slathering the stuff onto a cupcake haphazardly with a frosting knife. I believe the term for that particular method is called “rustic”.
But anyway if there is one thing I really enjoy baking it’s cheesecakes. I also enjoy eating them. Very much so. And so do my family and friends. It’s also probably why they never really make an appearance on my blog regularly because they’re essentially devoured within moments when removed from the pan. And before I can set up some semblance of a photo shoot, poof, it’s gone. Much like a magic act. Or not. As you can see with this one, which was virtually half eaten before I even remembered that I wanted to blog about it! Which was a delicious shame considering how pretty he looked decorated daintily with all those lovely fresh strawberries. But alas the hungry heart wants what the hungry heart wants and shall not wait for my snap-happy needs.
I originally encountered this recipe online (like most anyway). A classic creation and favorite of Matt Preston‘s that appeared effortless enough and most delectable, so I wanted to try it over the long weekend. Since I knew I could whip it up in no time I planned and had every intention of producing this the Thursday night prior. You know, so it would be ready for consumption first thing Friday morning. But alas I forgot to take out the damn cream cheese from the refrigerator hours beforehand so I had to postpone it until Friday. Needless to say there weren’t many happy tummies Friday morning, especially when those tummies are expecting cheesecake.
And when you say they’ll be cheesecake well there better be cheesecake.
But luckily for me it was childsplay and since this is the no-bake kind he ended up setting beautifully in no time which meant he was ready for consuming straight after dinner! Hooray! Crises, somewhat, averted.
250g plain sweet biscuits
150g butter, melted
3 tsp powdered gelatine
1 1/2 tbs boiling water
500g cream cheese
2/3 cup caster sugar
2 tsp vanilla bean paste
300ml thickened cream, whipped
Strawberries to decorate
Grease and line a 20cm springform pan.
With a food processor process the biscuits until the resemble fine crumbs.
Add butter and process until combined, then press mixture into the base and sides of the pan and refrigerate for approx 10 minutes.
In a separate small bowl sprinkle the gelatine over the boiling water and whisk until the gelatine has dissolved. Set aside to cool.
In another bowl beat the cream cheese, sugar and vanilla until light and fluffy. Gradually beat the gelatine mixture until well combined.
Fold in the whipped cream then pour mixture into prepared pan making sure to level the top.
Cover and refrigerate overnight or until set then decorate with strawberries.