We went on a lovely trip to a strawberry farm, learned a lot about strawberry farming, plucked some delicious, juicy strawberries after which I came back to my kitchen and made a delicious sweet treat with the fresh strawberries.
Here is the Recipe
- Strawberry Syrup -
Ingredients
450g Fresh Strawberries
1/4 Cup Sugar
1 Tbsp Water
1 Tbsp Corn Starch
Instructions
- Clean and prep the fresh strawberries
- Cut the big pieces into halves
- If you don't have fresh strawberries, you can use frozen
- Add the strawberries, sugar, water and cornstarch to a pan and cook on medium heat for a few minutes
- You will see the strawberries becoming soft and mixture becoming more liquid. That's what you want
- After 2 minutes, remove from heat and puree the whole mixture using a blender. Be careful at this stage as you are dealing with a hot mixture
- Place the pureed mixture back on medium heat and cook for another few minutes until it becomes thicker and a bit darker
- Keep stirring often otherwise the base will get burnt
- Strain the mixture and leave aside to cool
- Once it's cool, its ready to be used in the cheesecake
- It can get thicker as it cools further so add a little water if you want to make it more liquid.
- Strawberry Swirl Baked Cheesecake Recipe -
Ingredients
416g Digestive Biscuits
1/4 Tsp Cinnamon Powder
1/4 Tsp Ginger Powder
100g Melted Butter (unsalted)
227g Cream Cheese (room temp)
3/4 Cup (175g) Sugar
1.5 Tsp Vanilla Extract
2 Large Eggs
1 Egg Yolk
1 Cup (280g) Sour Cream
1/2 Lemon (juice)
Pinch of Salt
2/3 Cup Strawberry Sauce
Instructions
- Preheat the oven to 140 c or 160 c fan
- Crush the digestive biscuits and add the cinnamon, ginger powder & melted butter
- Pour into cheesecake tin and bake for 10 minutes and keep aside to cool
- In a stand mixer or using hand mixer, beat the cream cheese for 2 minutes until soft & creamy
- Add the sugar + vanilla & beat for 1 minute
- Add the whole eggs + yolk & beat for another minute
- Add sour cream, lemon juice, pinch of salt and beat for 1 last minute
- Pour the mixture into the cheesecake tin and swirl the strawberry sauce
- Bake for 40-45 minutes
- Turn off the oven and leave the tin inside for half an hour
- Remove the tin from the oven and cool for an hour
- Set in the fridge for at least 4 hours (preferably overnight)
- Cut a slice, add more sauce or fresh strawberries and enjoy!
Have a lovely day and see you next week :)
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Here is the Recipe
- Strawberry Syrup -
Ingredients
450g Fresh Strawberries
1/4 Cup Sugar
1 Tbsp Water
1 Tbsp Corn Starch
Instructions
- Clean and prep the fresh strawberries
- Cut the big pieces into halves
- If you don't have fresh strawberries, you can use frozen
- Add the strawberries, sugar, water and cornstarch to a pan and cook on medium heat for a few minutes
- You will see the strawberries becoming soft and mixture becoming more liquid. That's what you want
- After 2 minutes, remove from heat and puree the whole mixture using a blender. Be careful at this stage as you are dealing with a hot mixture
- Place the pureed mixture back on medium heat and cook for another few minutes until it becomes thicker and a bit darker
- Keep stirring often otherwise the base will get burnt
- Strain the mixture and leave aside to cool
- Once it's cool, its ready to be used in the cheesecake
- It can get thicker as it cools further so add a little water if you want to make it more liquid.
- Strawberry Swirl Baked Cheesecake Recipe -
Ingredients
416g Digestive Biscuits
1/4 Tsp Cinnamon Powder
1/4 Tsp Ginger Powder
100g Melted Butter (unsalted)
227g Cream Cheese (room temp)
3/4 Cup (175g) Sugar
1.5 Tsp Vanilla Extract
2 Large Eggs
1 Egg Yolk
1 Cup (280g) Sour Cream
1/2 Lemon (juice)
Pinch of Salt
2/3 Cup Strawberry Sauce
Instructions
- Preheat the oven to 140 c or 160 c fan
- Crush the digestive biscuits and add the cinnamon, ginger powder & melted butter
- Pour into cheesecake tin and bake for 10 minutes and keep aside to cool
- In a stand mixer or using hand mixer, beat the cream cheese for 2 minutes until soft & creamy
- Add the sugar + vanilla & beat for 1 minute
- Add the whole eggs + yolk & beat for another minute
- Add sour cream, lemon juice, pinch of salt and beat for 1 last minute
- Pour the mixture into the cheesecake tin and swirl the strawberry sauce
- Bake for 40-45 minutes
- Turn off the oven and leave the tin inside for half an hour
- Remove the tin from the oven and cool for an hour
- Set in the fridge for at least 4 hours (preferably overnight)
- Cut a slice, add more sauce or fresh strawberries and enjoy!
Have a lovely day and see you next week :)
Subscribe to Infinity Platter Now! : http://bit.ly/InfinityPlatter
________________________________
Follow Infinity Platter on other social media platforms:
Facebook: https://www.facebook.com/InfinityPlatter
Instagram: https://www.instagram.com/infinityplatter
Instagram: https://www.instagram.com/allan.rice.lifeandfood
Twitter: https://twitter.com/infinityplatter
________________________________
#InfinityPlatter #AashrithaDaggubati #strawberrydessert
