The idea of this recipe is basically comes from previous blueberry rare cheesecake. My kids love to eat strawberry and so that’s why I bought lots of strawberry to keep at home. And, after trying on the blueberries, I decided to try on strawberry too. The taste is slightly sweet. Probably because of the sweetness of strawberry. But the texture is the same as blueberries.
The texture of the cake is depending on the whipping cream. If you like it to be soft, whip the cream about 70%. If you like it to be slightly harden, whip the cream about 90%. Try to adjust accordingly. 😊
Ingredients :6 inch round pan
Digestive biscuits / Oreo biscuit (omit the cream) 80g
Melted salted butter 30g
新鲜草莓 200g （也可用冷冻草莓）
Fresh strawberry 200g (can use frozen strawberries)
Granulated sugar 40g
Lemon juice 15ml
Cream cheese 200g
Granulated sugar 40g
Plain yogurt 150g
Lemon juice 10ml
Full cream milk 30g
Gelatin powder 10g
Whipping cream 150ml
草莓 10粒左右 （切半）
strawberry 10 pcs（cut halves)
♣ Smash the digestive biscuits /Oreo biscuits, pour in the melted salted butter into it and finally press evenly into the round pan and chill it inside the fridge.
♣ Wash and rinse the strawberry. Add in the granulated sugar and smash it until paste form. Set aside for an hour to let the taste of sugar and strawberry to be well combined. Add in the lemon juice and heat it over a low heat, keep stirring until the texture becomes thick. This process will take about 20 minutes.
♣In a mixing bowl, whisk the softened cream cheese and granulated sugar until no lump, add in the plain yogurt and lemon juice and mix till incorporated.
♣In a small bowl, pour in the 30ml full cream milk and heat it with microwave for about 30 seconds. Add gelatin and stir well. Pour milk and gelatin mixture into the cream cheese batter and mix well.
♣Whip the whipping cream until soft peak about 70%, then mix with cream cheese batter until incorporated.
♣Separate the cream cheese batter into two portions.
Bottom:add in the strawberry sauce and mix well.
♣Take out the chilled pan, line the halves strawberry along the side of the pan, pour in the strawberry layer and keep it inside freezer for 25 minutes. Then, pour the original layer and refrigerate for 5 hours and above until the cake is firm.
♣ Once the cake is chilled and firmed, unmould it and decorate with own favorite fruits or style. And it’s ready to be serve.