strawberry cheesecake

applecrumble

Hi everbody was just wondering if anybody has any good recipes for a strawberry cheesecake, simple and easy to follow recipes would be great, thank you.

toadfly

I use this one but instead of strawberry jelly I use raspberry gives it more of a kick!

http://www.philadelphia.co.uk/philadelphia3/page?siteid=philadelphia3-prd&locale=uken1&PagecRef=609&rid=13

curly from cork

hi tilly think i ll try this recipe , looks good. just wondering you said you use raspberry jelly, is this in place of the sachet of gelatine in the recipe ? would you use a whole pack of jelly. I ve never made jelly actually, does it come in packs or blocks ?

toadfly

I'm on my phone now so will double check the link I gave you but I use a full pack of jelly. Not the powder kind. Just melt it a bit of water.

toadfly

Here is what I use..

Ingredients

• 75 g (3oz) butter
• 200 g (7oz) digestive biscuits, crushed
• 450 g (1lb) Philadelphia Light, softened
• 150 g (5 oz) caster sugar
• Tin Strawberries (blended)
• Raspberry Jelly
• 100 ml (4fl oz) double cream, lightly whipped
• A selection of fresh fruits for decoration

Instructions

Melt the butter and mix with the crushed biscuit crumbs. Press into the base of a 20cm spring form cake tin. Chill it until you need it.Beat the Philadelphia until silky smooth. Add the milk and strawberries. Mix thoroughly.Dissolve the jelly in 3 tablespoons of water, over a pan of hot water. Add to the Philadelphia mixture and then fold in the cream. Pour onto the (here's one I made earlier) crumb base and chill until set. Just before serving remove from the tin and decorate with something fruity.

I use Hartleys raspberry jelly but you can use strawberry as well. Dunnes and Tesco do their own brand as well.

curly from cork

thanks a mill tilly . sorted for christmas dinner dessert now !

toadfly

TillyGirl wrote: »

Instructions


Melt the butter and mix with the crushed biscuit crumbs. Press into the base of a 20cm spring form cake tin. Chill it until you need it.Beat the Philadelphia until silky smooth. Add the sugar and strawberries. Mix thoroughly.Dissolve the jelly in 3 tablespoons of water, over a pan of hot water. Add to the Philadelphia mixture and then fold in the cream. Pour onto the (here's one I made earlier) crumb base and chill until set. Just before serving remove from the tin and decorate with something fruity.

I use Hartleys raspberry jelly but you can use strawberry as well. Dunnes and Tesco do their own brand as well.

Sorry was a mistake in that, correct instructions in bold..

curly from cork

that worked out very well tilly thanks a mill, easy to make too.