Ingredients
- 15g gelatin
- 4 eggs, separated
- 35g sugar
- 150g strawberry puree
- 85g double cream, whipped
- 150g cream cheese
- 5g vanilla flavour
For the base:
- 120g digestive biscuits, crushed
- 25g soft brown sugar
- 25g butter
For the top:
- 5g gelatin
- 50g strawberry puree
To finish:
- 75g double cream, whipped
- Combine the biscuit crumbs with sugar and butter and press evenly into a deep 20cm cake tin. Then chill until firm
- Place the water and gelatin in a small, heat proof dish standing on a pan of simmering water and leave until isolated. Remove from the heat and keep warm
- Place egg yolks and sugar in a heat proof bowl and whisk until pale and frothy. Remove from the heat and whisk in the gelatin
- Beat the cream cheese until smooth then gradually whisk in the egg yolk mixture
- Whisk the egg whites until stiff then fold in and add strawberry puree with cream
- When the egg yolk mixture begins to thicken pour into the prepared deep
- 20 cm cake tin (on top of the biscuit base)
- Melt the gelatin for the top (follow the same principal as gelatin melting before), then mix in the strawberry puree
- Place the strawberry mix on top of the cheesecake and chill for three hours
- Decorate with piped cream and strawberry slices and serve
This recipe serves eight and comes from the pastry chef at Abu Dhabi City Golf Club.