Vanilla Cheesecake with Strawberry Purée Topping

Name: Vanilla Cheesecake with Strawberry Purée Topping
Total time: 2400 s
Yield: 8-10 servings
Cuisine: South African
Ingredients: 2 packets tennis biscuits; 200 g margarine; 2 tubs cream cheese/mascarpone; 1 can condensed milk; 1/4 lemon juice; 1 teaspoon vanilla essence; 2 cups Strawberries; 1 packet gelatin

Thamsi Mtshali @ThamsiM_mycooking

Soweto

Easy No Bake Cheesecake ,melts in your mouth

Thamsi Mtshali @ThamsiM_mycooking

Soweto

Easy No Bake Cheesecake ,melts in your mouth

Saved

Ingredients

40 minutes

8-10 servings

2 packetstennis biscuits
200 gmargarine
2 tubscream cheese/mascarpone
1 cancondensed milk
1/4lemon juice
1 teaspoonvanilla essence
2 cupsStrawberries
1 packetgelatin

Saved

Steps

40 minutes

1

Put biscuits in a electric blender, and crush them until very fine crumbs form.
2. Pour crumbs into a medium bowl. Add butter, and stir until well combined.
3. Press the crumb mixture into a large flat bowl or pan, spreading it 1 1/2 to 2 inches up the side; press flat. Chill crust in freezer at least 10 minutes.
2

Meanwhile, make the filling: Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl, as necessary. Beat in the lemon juice and vanilla. Pour the filling into the crust; smooth the top with a rubber spatula.
3

Purée the Strawberries in a blender and add the prepared gelatin. Pour and spread the Purée over the cheesecake mixture. Cover with plastic wrap, and refrigerate until firm, 2 1/2 to 3 hours.