Hobnob Strawberry Cheesecake
Tried and tested on the family, all agreed it was 'absolutely delicious'!
"Delicious cheesecake. Another one" - Jack
This cheesecake goes well with honeycomb ice cream.
Ingredients
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300 g Original Hobnobs
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105 g Melted Butter
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600 g Soft Cheese
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125 g Icing Sugar
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280 ml Extra Thick Double Cream
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400 g Strawberries
Cooking Instructions
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1
Line the base of your cake tin with greaseproof paper and set aside. Place the hobnobs into a sandwich bag (you may wish to double bag it) and crush with a rolling pin. Melt the butter. Add the crumbs into a mixing bowl and stir in the melted butter. Transfer to the cake tin and press evenly. Leave to set in the fridge for at least 1 hour.
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2
Whisk together the soft cheese, 100g icing sugar and the vanilla seeds from the pod in a mixing bowl until smooth. Add the double cream and continue to whisk until the mixture is fully combined. Once smooth, spoon the mixture onto the base, working from the edges inwards. Smooth the top of the cheesecake and leave to set in the fridge overnight.
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3
Purée 200g of strawberries with 25g of icing sugar. Decorate the cheesecake in anyway you wish or just pour over the top. The remainder of the strawberries are also for decoration before you serve.
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