Strawberry Cheesecake

• 份量: 12 servings
• 活動時間: 30 minutes
• 總時間: 30 minutes

食材

200 g Digestive biscuits (Crushed)

80 g Unsalted butter (Melted)

300 ml Double cream

400 g Full fat cream cheese (See notes)

100 g Icing sugar (Sifted)

400 g Strawberries (Finely chopped and drained)

200 g Strawberries (Leave some whole and halve the rest)

步驟

Combine the crushed digestive biscuits with the melted butter and press into a tin. Chill in the fridge while you make the topping.

Finely chop the strawberries and place in a sieve, discard the juice and set the strawberries aside while you continue with the next step.

Pour the double cream into a bowl, add the cream cheese, icing sugar and whisk until it's very thick – almost the consistency of ice cream. Use an electric whisk if you have one.

Carefully fold in the chopped strawberries.

Remove the base from the fridge and add the cheesecake mixture, smoothing the top.

Pop into the fridge for at least 4 hours (or much better, overnight).

Remove from the tin, top with the remaining strawberries before serving.

營養

• 卡路里: 370 kcal
• 總脂肪: 28 g
• 飽和脂肪: 16 g
• 不飽和脂肪: 9 g
• 反式脂肪: 0.2 g
• 膽固醇: 76 mg
• 鈉: 199 mg
• 總碳水化合物: 28 g
• 膳食纖維: 2 g
• 總糖: 17 g
• 蛋白質: 4 g