PINK STRAWBERRY CHEESECAKE
FOR THE FILLING 3 sheets of leaf gelatine
142ml carton single cream
300g full-fat soft cheese
100g golden caster sugar
finely grated zest of half a lemon
3 tbsp lemon juice
300g strawberries , hulled and chopped
142ml carton whipping or double cream
1 medium egg white
Submerge the gelatine leaves in a dish of cold water, and leave to soak and soften for 5 minutes. Pour the single cream into a pan and bring just to the boil, then take off the heat. Take the gelatine leaves out of the water, give them a good squeeze to get rid of excess water, and stir one by one into the cream (they will dissolve instantly). Leave to cool for a few minutes.
Beat the cheese in a bowl with the sugar, lemon zest and juice until smooth and creamy. Mix in the cream and gelatine mixture and the chopped strawberries.
In another bowl, lightly whip the whipping or double cream so it falls in soft peaks, then fold it into the strawberry mixture. Whisk the egg white in a clean bowl until it forms stiff peaks, then fold gently into the cheese mixture. Pour into the cake tin and smooth down lightly. Chill for at least 21⁄2 hours until set. 2009-01-15T18:53:55.02 HTML: <NOSCRIPT>
2009-01-15T18:53:55.02 HTML: </NOSCRIPT>
For the strawberry layer1 tbsp lemon juice1 tbsp water2 tsp cornflour, dissolved in a little cold water or orange juice100g/4oz caster sugar1kg/2lb 3¼oz strawberries, cleaned and slicedFor the cheesecake layer2 sheets gelatine 1-2 tbsp of lemon juice350g/12¼oz cream cheese225g/8oz caster sugar 300g/10½oz thick Greek-style yoghurt 1 tbsp of vanilla extractTo servewhipped creamsprigs of mint 2009-01-15T18:55:15.40HTML: <NOSCRIPT> 2009-01-15T18:55:15.40HTML: </NOSCRIPT> For the strawberry layer, place the lemon juice and water into a small saucepan and mix in the cornflour well. 3. Bring to the boil and when the cornflour is dissolved, mix in the sugar and the...