The cheat’s strawberry cheesecake – it’s quick, simple and delicious.
-For the base:
- Graham crackers crumbs 1 1/2 cup (or Digestive biscuits in UK).
- 1 tbsp sugar
- 6 tbsp melted butter
-For cream cheese filling:
- Philadelphia cream cheese one box
- 1 cup whipping cream
- 3 1/2 tbsp sugar
- 150 g strawberries
- 2 tbsp water
- 1 box strawberry jello
More strawberries halved
-Place graham cracker crumbs in a bowl, add sugar. Now add the melted butter and mix till it forms a crumbly texture.
-Take a spring form pan and spray bottom and sides with cooking spray or brush with oil or butter. then and the crumbly mixture, spread the mixture evenly and press firmly using the back of the spoon or your fingers.
-Hull the strawberries and slice strawberries into 1/8th lengthwise.
-Put water, sugar and strawberries. Allow it to simmer till strawberries are mushy. Turn the heat off and mash the strawberries with a fork to break down big pieces. While its hot, add Strawberry jello and mix until dissolved.
-In a bowl, whip cream with a hand mixer until it forms stiff peaks.
-Using another bowl, beat the cream cheese until smooth and creamy.
-Add the cooled down strawberry mixture in the cream cheese and mix well.
-Add whipped cream to the cream cheese mixture. Using the folding method, mix it well.
-Pour the cream cheese mixture over the cracker base. Level the top using a rubber spatula.
-Refrigerate for at least 2 hours to set.
-After 2-3 hours, dip the knife in hot water and run in along the side to loosen the cheesecake. Unlock the spring form, the cheesecake should separate easily from the sides.
-You can serve as is or with a dollop of whipped cream or sliced or halved fresh strawberries arranged on top.