Recipe of Award-winning Vanilla Cheesecake with Strawberry Purée Topping

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, vanilla cheesecake with strawberry purée topping. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Vanilla Cheesecake with Strawberry Purée Topping is one of the most well liked of current trending meals in the world. It is enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. Vanilla Cheesecake with Strawberry Purée Topping is something that I’ve loved my entire life. They’re nice and they look fantastic.

To begin with this recipe, we have to first prepare a few components. You can have vanilla cheesecake with strawberry purée topping using 8 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Vanilla Cheesecake with Strawberry Purée Topping:

1. Get 2 packets tennis biscuits
2. Prepare 200 g margarine
3. Get 2 tubs cream cheese/mascarpone
4. Make ready 1 can condensed milk
5. Prepare 1/4 lemon juice
6. Take 1 teaspoon vanilla essence
7. Get 2 cups Strawberries
8. Get 1 packet gelatin

Steps to make Vanilla Cheesecake with Strawberry Purée Topping:

1. Put biscuits in a electric blender, and crush them until very fine crumbs form. - 2. Pour crumbs into a medium bowl. Add butter, and stir until well combined. - 3. Press the crumb mixture into a large flat bowl or pan, spreading it 1 1/2 to 2 inches up the side; press flat. Chill crust in freezer at least 10 minutes.
2. Meanwhile, make the filling: Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl, as necessary. Beat in the lemon juice and vanilla. Pour the filling into the crust; smooth the top with a rubber spatula.
3. Purée the Strawberries in a blender and add the prepared gelatin. Pour and spread the Purée over the cheesecake mixture. Cover with plastic wrap, and refrigerate until firm, 2 1/2 to 3 hours.

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