Strawberry Cheesecake
Our take on the classic strawberry cheesecake is both simple and delicious! We made these gorgeous cheesecakes using our Traditional Strawberry Jam, which contains whole pieces of strawberry, but you can also make your own version using some of our other Strawberry range.
Prep time: 10 mins
Cooking time: Chill in the fridge for 1 hr
Serves: 4
Recipe is great with...
Traditional Recipe
Strawberry Jam
Alternatives:
-
Alternatives:
- Strawberry & Prosecco,
- Strawberry Jam - nothing but fruit or
- Strawberry & Passion Fruit
-
400g cream cheese4 heaped tbsp of Folláin Traditional recipe Strawberry Jam100g digestive biscuits60g butter20g hazelnuts or almonds (toasted and chopped)A few Strawberries (sliced)
-
- Put the digestive biscuits in a plastic food bag and crush to crumbs using a rolling pin.
- Transfer the crumbs to a bowl, then pour over the melted butter.
- Mix thoroughly until the crumbs are completely coated.
- Tip them into the empty jam jars, and press firmly down into the base to create an even layer.
- Chill in the fridge for 1 hr to set firmly.
- Mix the cream cheese and strawberry jam in a bowl, and top cooled bases with 2/3 generous spoonfuls of the mix.
- (Ideally) Leave to set in the fridge overnight.
- Bring the cheesecake to room temperature about 30 mins before serving.
- Top and garnish with a small spoon of strawberry jam, slices of fresh strawberries, and chopped hazelnuts
Ingredients
- 400g cream cheese
- 4 heaped tbsp of Folláin Traditional recipe Strawberry Jam
- 100g digestive biscuits
- 60g butter
- 20g hazelnuts or almonds (toasted and chopped)
- A few Strawberries (sliced)
Method
- Put the digestive biscuits in a plastic food bag and crush to crumbs using a rolling pin.
- Transfer the crumbs to a bowl, then pour over the melted butter.
- Mix thoroughly until the crumbs are completely coated.
- Tip them into the empty jam jars, and press firmly down into the base to create an even layer.
- Chill in the fridge for 1 hr to set firmly.
- Mix the cream cheese and strawberry jam in a bowl, and top cooled bases with 2/3 generous spoonfuls of the mix.
- (Ideally) Leave to set in the fridge overnight.
- Bring the cheesecake to room temperature about 30 mins before serving.
- Top and garnish with a small spoon of strawberry jam, slices of fresh strawberries, and chopped hazelnuts
