Tuesday, April 6, 2010

Strawberry CheeseCake

I made another variation of Strawberry Cheesecake for my fussy Nyx. I asked her to come and take a look of the dessert for tonite.... When she see the above, she said, HAR?? so Plain?? why isn't there any decoration on the cake at all???!!!??? I was disheartened to hear this sentence from my BRAT!!!!!!!! X(

so after sending her to school, I took a bus to Northpoint Cold Storage to buy some Korean Strawberries (Nyx's favourite) to DECORATE that PLAIN-looking cheesecake :(
I told the econ-minimart auntie downstairs about what my brat commented about my cheesecake this morning.... She said "well, actually its good to have some FEEDBACK sometimes" ok.... no choice, i just have to 认命lor :( haizzzzz...........
Recipe & Instruction
Cheesecake Base
  • 15 McVities Digestive Biscuit, crushed using blender
  • 75g Butter
  • Melt butter in a frying pan, add in biscuit crumbs... make sure every bit of the crumbs r moistened with the melted butter.
  • Press the above with a metal spoon, hard onto a remove-able bottom cake mould.
  • Chill in fridge for 20mins
Cheesecake Filling
  • 250g Cream Cheese (Thaw on table-top for 1hr)
  • 250g Whipping Cream
  • 50g Sugar
  • 100g Condensed Milk
  • 250g Korean Strawberries (grass & stocks removed, blended)
  • 1 tbsp gelatine powder, dissolved in 3 tbsp of water

  • Whip the whipping cream till soft peak, put it back to the fridge to prevent melting
  • Cream the cream cheese till smooth, add in sugar, condensed milk till u get a smooth texture
  • Add in the crushed strawberries
  • Add in the Whipped cream
  • Add in gelatine mixture

  • Pour onto the chilled cake base and leave to set overnight in fridge.

  • DECORATE!!!! :D


  1. Hi,

    i've just baked a couple of new york style cheesecakes this evening for a friend's party and was looking for decorating inspiration with summer fruits when I came across your blog. Just want to say the the photos and the food look great. Have tried the no bake method only once before but, well, it was a little runny and didn't have the texture I was looking for. But seeing your wonderful photos makes me want to have another go and this time with gelatine (which I failed to use in my last no-bake cheesecake. But now I think I understand the reason for the gel. and will give it another go

    It's late now and I've got to go but I'll be back to look at the rest of your site and so on and maybe share what I know. Thanks.

  2. thanks Smith for visiting and your complements! ;-). hope you'll suceed in your next round of chesscake-making ;-). cheers!



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