Chilled Strawberry Cheese Cake

After seeing Judy's cheese cake that turned out so beautifully, I added this cake on my 'must try' list. I made a little amendment to the recipe by Amy Beh (Cyber Kuali) , because Vicky said her aunt thought it was too creamy. Another thing I must not *must use more melted butter for the base*. I guess the dry climate here means the crushed biscuits need more liquid to bind them together. Taste wise, it is delicious. Thanks god for sweet strawberries which are in season at the moment. Below here is the amended recipe of Irish origin:




Ingredients:
200g digestive biscuits, crushed
60g melted butter (more if too dry)

Filling:
1 1/2 tbsp powdered gelatin
4 tbsp water
250 g cream cheese, cubed, thaw to room temperature
125g castor sugar
125ml whipping cream
400g fresh strawberries, pureed
3 tbsp whiskey (optional)

Garnish:
6 strawberries, hulled, halved
mint leaves (optional)

Method:
Line a 20 cm spring form plan with cling wrap.
Crush biscuits, mix evenly with melted butter, press onto the base of spring form pan with a metal spoon or bottom of a glass. Refrigerate to chill (about 30 mins)

Beat cream cheese until smooth. Gradually add sugar and continue beating until light and fluffy. Set aside.

Sprinkle gelatin over water. Set aside until it turns spongy. Heat up in microwave on mid-low power until liquid turnes clear.

Add dissolved gelatin mixture to strawberry puree. Whip up whipping cream until soft peaks form. Add strawberry puree (and whiskey, if used) to cream.

Combine strawberry mixture with cream cheese mixture and smoothen the top with a spatula. Chill for 3-4 hours until firm. Decorate as you wish.

Serves 12