- 150 g butter melted, plus extra to butter the tin with
- 300g digestive biscuits, ginger biscuits are great!
- 650g full cream, smooth cream cheese
- 100g icing sugar (add 75g if you want it sweeter)
- 300ml fresh cream
- 1 vanilla pod, halved lengthways and seeds scraped out
- 5ml vanilla extract
- 200g fresh strawberries, rinsed, hulled and sliced
- 250g fresh/frozen strawberries, rinsed, hulled and sliced 100ml water
- Add the vanilla pod, which you used to harvest the seeds from
- Lightly butter a 20cm springform pan, and line the bottom with baking paper (cut in a circle).
- Place the biscuits in a food processor and blend until fine crumbs. Add the melted butter and mix well. Press the biscuit-mix evenly into the bottom of the springform pan and place it in the fridge to set.
- Whisk the cream and vanilla seeds until soft peaks form. In a larger bowl, whisk the cream cheese and sugar until fluffy. Gently fold the cream and strawberries into the cream cheese mix.
- Scoop the cream cheese mixture on top of the biscuit base of the pan. Smooth the top and place it into the fridge for at least 4 hours or preferably overnight.
- To make the coulis: place the strawberries, water and vanilla pod in a small sauce pan. Cook slowly over medium heat for 8-10 minutes. While still warm gently mash it through a sieve to form a think sauce.
- Serve the cheese cake with the strawberry coulis as an autumn dessert!
Comment: This year we baked a cake to celebrate autumn 2021! When thinking back to when lockdown started in autumn last year, we realized we have so much to be thankful for. I think this no-bake cheese cake will become a regular Sunday dessert in our home, or an easy-ke-pease cake for any occasion. Luckily strawberries are in season for almost eight months in South Africa (from May – December). Yum yum!