Cake Club Launch Date:Monday 29th January

Well, we had a marvellous turnout at launch of the cake club today. Word of the free homemade strawberry cheesecake spread fast around the office and in a matter of 10 minutes the Kitchen was full with people pretended that they were coming to make tea and acting surprised to see two cheesecakes on the table….I love it coz I would do the same myself. 16 people in total ate and enjoyed.

Until next time happy baking peope,
Martina x

Strawberry Cheesecake recipe

Ingredients

For the base

75g butter
10 digestive biscuits, finely crushed

For the filling

450 g full fat soft cheese (Philadelphia)
1 cup (225 g) 1/2 lb caster sugar (superfine granulated)
300 ml double or whipping cream
1 pack of jelly (organic and suitable for vegans…off course)
1 strawberry yogurt (optional)
Tin of strawberries.

Method:

First make the base:

1. Crush digestive biscuits into a powder (place them in a bag or cloth and hit repeatedly with a rolling pin).
2. Melt butter and mix thoroughly into the crumbs to make a dough for the cheesecake base.

3. Press the dough into the bottom of a greased 9 inch Pie Dish.

4. Place in the freezer for 45 minutes.

Second make the filling:

1. Add yogurt and strawberries to the cheese mixture.
2. Beat the jelly into the cheese mixture. Leave on one side until the mixture is on the point of setting.
3. Once 45 minutes is up remove the Pie Dish with cheesecake base from the freezer and pour in the filling.
4. Chill for 4-5 hours or until the filling is set.
5. Pipe with the whipped cream and decorate with fresh whole strawberries.