Vanilla Cheesecake with Strawberry Purée Topping
Vanilla Cheesecake with Strawberry Purée Topping

Hello everybody, it is John, welcome to my recipe site. Today, I will show you a way to prepare a special dish, vanilla cheesecake with strawberry purée topping. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Vanilla Cheesecake with Strawberry Purée Topping is one of the most well liked of recent trending foods in the world. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. They are nice and they look fantastic. Vanilla Cheesecake with Strawberry Purée Topping is something which I have loved my whole life.

To get started with this recipe, we have to prepare a few components. You can cook vanilla cheesecake with strawberry purée topping using 8 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Vanilla Cheesecake with Strawberry Purée Topping:
  1. Get 2 packets tennis biscuits
  2. Make ready 200 g margarine
  3. Take 2 tubs cream cheese/mascarpone
  4. Take 1 can condensed milk
  5. Get 1/4 lemon juice
  6. Prepare 1 teaspoon vanilla essence
  7. Prepare 2 cups Strawberries
  8. Prepare 1 packet gelatin
Instructions to make Vanilla Cheesecake with Strawberry Purée Topping:
  1. Put biscuits in a electric blender, and crush them until very fine crumbs form. - 2. Pour crumbs into a medium bowl. Add butter, and stir until well combined. - 3. Press the crumb mixture into a large flat bowl or pan, spreading it 1 1/2 to 2 inches up the side; press flat. Chill crust in freezer at least 10 minutes.
  2. Meanwhile, make the filling: Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl, as necessary. Beat in the lemon juice and vanilla. Pour the filling into the crust; smooth the top with a rubber spatula.
  3. Purée the Strawberries in a blender and add the prepared gelatin. Pour and spread the Purée over the cheesecake mixture. Cover with plastic wrap, and refrigerate until firm, 2 1/2 to 3 hours.

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