Vanilla Cheesecake with Strawberry Purée Topping
Vanilla Cheesecake with Strawberry Purée Topping

Hey everyone, it is John, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, vanilla cheesecake with strawberry purée topping. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Vanilla Cheesecake with Strawberry Purée Topping is one of the most popular of current trending foods in the world. It’s appreciated by millions daily. It is easy, it is fast, it tastes delicious. Vanilla Cheesecake with Strawberry Purée Topping is something that I have loved my entire life. They are fine and they look fantastic.

To get started with this particular recipe, we must prepare a few components. You can have vanilla cheesecake with strawberry purée topping using 8 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Vanilla Cheesecake with Strawberry Purée Topping:
  1. Take tennis biscuits
  2. Get margarine
  3. Get cream cheese/mascarpone
  4. Make ready condensed milk
  5. Take lemon juice
  6. Make ready vanilla essence
  7. Take Strawberries
  8. Make ready gelatin
Steps to make Vanilla Cheesecake with Strawberry Purée Topping:
  1. Put biscuits in a electric blender, and crush them until very fine crumbs form. - 2. Pour crumbs into a medium bowl. Add butter, and stir until well combined. - 3. Press the crumb mixture into a large flat bowl or pan, spreading it 1 1/2 to 2 inches up the side; press flat. Chill crust in freezer at least 10 minutes.
  2. Meanwhile, make the filling: Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl, as necessary. Beat in the lemon juice and vanilla. Pour the filling into the crust; smooth the top with a rubber spatula.
  3. Purée the Strawberries in a blender and add the prepared gelatin. Pour and spread the Purée over the cheesecake mixture. Cover with plastic wrap, and refrigerate until firm, 2 1/2 to 3 hours.

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