Strawberry Cheesecake in VRM

Ingredients

375g Biscuit

105g Butter

500g Cream cheese

1 cup Caster sugar

600ml Thickened cream

3 punnets strawberry

1 cup finely chopped pecan

2 Tbls Gelatine

½ cup Water (for gelatine)

 

Method: Using Delicake cake ware

Assemble, Delicake base & sleeve.

Crush biscuits & nuts in a processor & combine with melted butter in the assembled Delicake product. Mix well.

Spread over base firmly, put Delicake lid on and refrigerate for 30 minutes

 

Cream cheese filling:

Combine cream cheese, caster sugar & half the strawberries in a bowl using an electric mixer. Add cream and mix for a further minute.

Sprinkle gelatine over hot water and mix, cool mixer, do not allow mix to set. Combine with cream cheese mixture.

Chefs note: just before pouring in the mixture, spay inside the sleeve with oil.

Pour over the biscuit base and refrigerate for a minimum of 8 hours or overnight.

Just before serving, remove the lid; add the rest of the strawberries, then remove the sleeve.

Re-assemble, by putting the sleeve and lid on to store in the fridge.