This month we are showing you how to make the Bianco Strawberry cheesecake.
500 ml of whipping cream, 250 grams of creamed cheese, 2 teaspoons of vanilla essence, one pack of digestive biscuits, 1 teaspoon ginger powder, 100 gram melted butter, 500 grams of strawberries, 1 star of anise, 1 tablespoon sugar & 1 teaspoon cinnamon.
How to prepare:
Go ahead and slowly melt the butter, place to one side. Blitz the biscuits and ginger powders together in a food processor then add the melted butter and mix thoroughly. Now spread your mix into a cake tin and press until the base is firm. Allow to cool in the fridge and proceed to whip half your fresh cream together with the entire cream cheese plus vanilla essence. Remove from your mixing bowl and set to one side. Lightly whip the second half of the cream that’s left then fold into your pre-whip evenly to make it a tad lighter. Lay your cream mix on top of your set biscuit base, put back in the fridge to set once more. Now to finish off boil a litre of water with some cinnamon, sugar and 1 star anise to create your stock syrup. Once brought to the boil remove from the heat and place the fresh strawberries into the syrup. Leave to cool for 15 minutes, remove the strawberries out of the syrup and place in the fridge. Place your now cooled strawberries onto your layered cheesecake and enjoy.