Strawberry Cheesecake Supreme
This strawberry cheesecake is a beloved dessert that never goes out of style. Made with a biscuit coconut base and a creamy cheesecake filling with sweet strawberry flavour. It is beyond delicious and is certain to wow anyone who has a slice!
[adrotate group="2"] [adrotate group="4"]- 200g/7oz Digestive Biscuits (crushed - see note)
- 125g/4.4oz Butter (melted)
- ½ Cup Coconut (Shredded)
- 700g/24.7oz Philadelphia Cream Cheese (room temperature)
- 2 Cups Strawberries (diced)
- Extra Strawberries (sliced for around the cheesecake and top)
- 2 Tbsp Gelatine Powder
- 80ml Water
- ¾ Cup Caster Sugar
- ½ Cup Orange Juice
- 1 Tbsp Lemon Juice
- ¾ Cup Double Cream/Heavy Cream (whipped until stiff peaks form)
Line the inside of a 23cm/9-inch springform pan with parchment paper.
Mix the crushed biscuits, coconut and melted butter together and press down onto the base of the tin.
Refrigerate for 30 minutes before adding the filling.
Stand the sliced strawberries against the parchment paper around the tin.
Mash the 2 cups of diced strawberries but still leave small pieces of strawberries.
Sprinkle the gelatine over the cold water. Let it stand for a few minutes until the water absorbs the gelatine, then heat it in the microwave for a few seconds until dissolved.
If it is hot let it cool before adding to the cheesecake filling.
Beat the cream cheese, sugar and juices in a large bowl until well blended.
Add the mashed strawberries with their juice and mix well, then gradually beat in gelatine and fold in whipped cream.
Pour cheesecake filling over biscuit base.
Refrigerate for at least 5 hours or overnight.
Remove rim of pan and parchment paper and top with sliced strawberries.
Enjoy!
Substitute for Digestive Biscuits - Any semi-sweet biscuits.
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Australia: Marie Crackers
- US: Graham Crackers