Sunday 17th December 2017
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Preparation time: 30 minutes
Cooking Time: 5 minutes

20 large strawberries
500g cream cheese
200g mascarpone cheese
200g caster sugar
100g icing sugar
100ml double cream
¼ teaspoon vanilla essence
7 gold gelatine leaves
50ml whole milk
200g almond cantucci biscuits
70g room temperature butter
small pinch salt
Mint meringue and fresh strawberries for garnish

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Recipe by Ivano de Serio, Head Chef of The Old Bakery

For the base blend the biscuits with the salt and butter. Line a round cake mould with cling film and press the biscuit base.

Place the strawberries and caster sugar in a pan and cook for 3–4 minutes, blend and strain with a sieve.

Soak the gelatine leaves in cold water for 10 minutes, heat the milk and add the squeezed gelatine. Take off the fire and set aside.

Place the cream cheese in a mixer and whip with a whisk attachment, add the strawberry puree and 2/3 of the milk and gelatine. Pour on the biscuit base and refrigerate for 3 hours.

Put the mascarpone, cream, vanilla and icing sugar in a mixer and whip for 1 minute. Add the rest of the milk and gelatine and pour on the chilled strawberry cheesecake, refrigerate overnight.

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