This is a delicious, yet easy cheesecake that you can make really quickly. It will impress anyone who tastes it though!
250 g digestive biscuits
3 teaspoons vanilla extract
600 g soft cheese
100g icing sugar
285 ml double cream
400g strawberries, halved
25g icing sugar
For the base:
Butter a baking dish. Put 250g digestive plastic food bag and crush them while they are in the bag, either by smacking them lightly with a rolling pin, or by hitting the surface of the table with the biscuits in the bag. Pour the crumbs into the baking dish then pour over 100 g melted butter. Mix the crumbs and the butter until the crumbs are totally covered. Try to spread the crumb mixture out over the baking dish evenly, including up the sides. Put this in the fridge and let is stand for an hour.
For the filling
Take 600g soft cheese (Philadelphia soft cheese works really well for this, but other kinds work perfectly too) and put it into a bowl with the vanilla extract and the icing sugar. Use a spoons or a fork to carefully mix this. Because icing sugar is made up of really small pieces of sugar, it easily flies into the air and makes a big mess, so try not to do that. After you have mixed it carefully with the spoon, whisk it with an electric mixer until it is very smooth. Now mix in the 285 ml double cream and continue whisking the mixture until it is completely mixed and even. If you like a very sweet cheesecake, you are now done, but if you want to be a little zingy, squeeze the lemon to get some lemon juice into the mix, which will add a little flavor without making it taste like lemon. Be sure to taste the mix once in a while to make sure it is just like you like it.
When you are happy with the mix, spoon the cheese mixture into the biscuit base and make sure it is even. Put in the fridge overnight. Alternatively, if you cannot wait all night, put in the fridge for at least 4 hours.
Take the cake out of the fridge a little before you are about to serve it.
Ask your parents to help with the next step: take a blender and put ½ the strawberries in there. Add half the berries, 25 g icing sugar and 1 teaspoon water. Blend this mixture until it is even. Then sieve it, to make sure that it is a fine mix.
Finally, cut the remaining berries in half and arrange them nicely. Pour the purée from the blender over it, and serve!
You now have your very own home-made Strawberry cheesecake. If you would rather have other berries, you can easily switch the strawberries, for blueberries, raspberries, or any kind you like! You can even serve it without berries and have a New York Style cheesecake!