Strawberry Cheesecake Slices

Now I don't know about you, but when it comes to cheesecakes I'm all about the biscuit base. I can't tell you the amount of times I've ordered cheesecake at a restaurant only to be majorly disappointed that there is the thinnest, most measly layer of base.  I may well just eat a slice of cheesecake filling. And don't even get me started on the cheesecakes that have a sponge cake base. Total abomination! 

But this bad boy is exactly how I like it-a thick layer of base coupled with a substantial amount of cheesecake filling and topped with the yummiest fresh strawberry 'curd'. Now I use curd in the loosest of sense as the traditional curd contains eggs/egg yolks which in turn thickens the mixture.  This, however, is just strawberry puree, a bit of stevia and lemon juice and thickened with cornstarch. 

Ahhh... pure strawberry bliss. Did you know strawberries are one of my most favourite fruits? I can't wait for summer when I'll be eating them by the bucket load, with great big dollops of vanilla yoghurt!

STRAWBERRY CHEESECAKE SLICE
Yields 1 4 x 15" cheesecake

Cheesecake
Recipe adapted from Philadelphia

75g butter, melted and cooled
250g digestive biscuits, finely crushed
400g cream cheese
50ml milk
150g caster sugar
5 leaves gelatine
150ml double cream, lightly whipped
1 tsp pure vanilla extract

1. Prepare your loaf tin. Fold a length of aluminium foil several times (I folded mine to the width of approx. 5cm) and flatten before lining the width of the loaf tin. Press the foil into the corners of the tin and allow the foil to overhang the edges of the loaf tin so you can lift the cheesecake out once set. Position this towards the lower half of the tin and repeat the process for the top half.
2. Mix the digestive biscuits with the melted butter until evenly coated. 
   Spoon the mixture into the prepared tin and press firmly to allow for a flat and even surface. Place in the fridge to chill whilst you make the filling.
3. Place the cream cheese into the bowl of a stand mixer (or use electric hand whisk) and beat on medium speed until smooth.
4. Add the milk, vanilla and caster sugar and mix until incorporated.
5. Soak the gelatine leaves in cold water for around 4-5 minutes until soft. Drain and squeeze the excess water from the gelatine. Place into a bowl with a couple of tablespoons of cold water and microwave in 5 second intervals (or gently heat above a pan of simmering water) until dissolved.
6. On medium speed on your hand mixer/stand mixer, add the dissolved (now liquid) gelatine and mix until fully incorporated.
7. Fold in the lightly whipped double cream and spoon on top of the prepared biscuit base, smoothing over with a spatula. Place in the fridge for 2-4 hours until set.

Fresh Strawberry Curd

100g strawberry puree (blitz fresh strawberries in a blender/ food processor and press through a sieve to get rid of the seeds)
2 tbsp stevia/ other sweetener of your choice
1 tbsp lemon juice
1 tbsp corn starch

1. Whisk together all the ingredients in a pan. 
2. Place over medium heat and continue whisking/stirring until mixture starts to thicken. Remove from the heat.
3. Stir every 5mins until cool. Cover and store in the fridge.

To finish

Fresh strawberries
Chopped pistachio nuts

To assemble:

1. Spoon strawberry curd onto the top of the set cheesecake and smooth with a spatula. Leave to chill again in the fridge for an hour or two.
2. Run a sharp knife carefully around the perimeter of the cheesecake and carefully lift out of the tin using the overhanging pieces of aluminium foil (you may need someone else to help lift the cheesecake out!)
3. Decorate with fresh strawberries and chopped pistachio nuts.

NOTES

• You may choose to decorate with other nuts or even chopped chocolate.