With our guesthouse now up and running, Marc has discovered a new love for baking. (He bakes and I eat it all- not too good for weight loss!). Yesterday he made a really yummy cheesecake…
For crust base:
1 packet tennis biscuits finely crushed
150g butter (melted)
2 tablespoons sugar (we sometimes leave this out)
For cheese cake:
700g of plain cream cheese (about 3 tubs of cream cheese)
1 and a half tins of condensed milk
Half cup lemon juice (125mls)
1 teaspoon vanilla essence
1 can of strawberries in syrup
Half a packet of strawberry jelly
Glass baking tray (then you serve the cake directly from the glass tray)
or cake tin (cake tin must have removable sides so that the cake can be removed with ease)
Mix together ingredients for crust base. Press firmly with spoon in glass tray or cake tin. (Marcus used a round cake tin with a removable outer ring.). Put this layer into the freezer for 15 minutes while you make the cheesecake.
Mix cream cheese until smooth. Add condensed milk and mix. Then add lemon juice and vanilla essence and mix. Pour cheesecake mixture on top of the crust base. Put into fridge while you make the topping.
Pour can of strawberries and syrup in a saucepan. (Keep out a few strawberries to decorate afterwards). Mash the strawberries. Put this on stove and bring to boil. As it starts to boil, add half a packet of strawberry jelly and remove the saucepan from the stove. Swirl mixture around in saucepan. Leave to cool slightly. (For about 10 minutes). Pour this topping on top of cheese cake.
Leave in the fridge for 12 hours.
Decorate with remaining strawberries.