This recipe for a frozen strawberry cheesecake is another one adapted for thermal machines from the September Coles Magazine. I kept looking at the picture in the mag of these lovely iceblocks, but knew we didn’t have the right molds to make them. Then I had a brainwave, this would work perfectly as a large cheesecake, using the awesome Delicake Rectangle Master.
It did work as well as I hoped and was really yummy. Despite the large size it disappeared very quickly. Hope you enjoy making it.
- 200g packet butternut snap biscuits
- 90g butter
- 500g strawberries
- 150g caster sugar
- 250g cream cheese
- 150g cream
- 50g natural yoghurt (or vanilla)
- 1/3 cup milk
- 2 tsp of vanilla bean paste
- Grease and line a springform pan or lightly spray your Delicake Master with oil.
- Use the sharp blade.
- Melt the butter in the jug at 60⁰C for 2 min, speed 3.
- Add 200g biscuits, chop for 20 sec, speed 5.
- Scrape down the sides and chop for 20 sec, speed 6.
- Press biscuit mixture into the pan to make a smooth base. Pop in the freezer.
- Wipe out the jug with paper towel.
- Remove stalks from strawberries then add to jug and chop for 7 sec, speed 5.
- Add in sugar and sit for 5 minutes.
- Cook at 80⁰C for 4 min, speed 2. Then blend for 30 sec, speed 5.
- Set aside approximately 1/3 of the strawberry sauce.
- Add cream cheese, yoghurt, cream, milk and vanilla to remaining strawberry mixture in jug.
- Blend for 20 sec, speed 6. Repeat if necessary.
- Pour on top of base and return to freezer.
- After 1 hour, smooth strawberry sauce over the top and return to the freezer for 6 hours.
- Allow to soften for 5-10 minutes before serving.
- You can also use all vanilla yoghurt instead of cream and natural yoghurt.
- Cream cheese will blend easier if it’s close to room temperature.