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How to make Roasted strawberries and cream cheesecake

Yield = 10
Prep time: 5:05
Cook time: 0:20
Total time: 5:25

Ingredients

  • 500g strawberries, halved
  • 1 cup (220g) caster sugar
  • 1 vanilla bean, halved lengthways, seeds scraped
  • 250g Arnott's Choc Ripple Biscuits
  • 100g butter, melted
  • 5 gelatine leaves
  • 500g cream cheese, softened
  • Grated rind of 1 orange
  • 600ml thickened cream

Method

  • Step 1 Preheat oven to 200C. Place strawberries, 1/3 cup (75g) of the sugar, vanilla seeds and vanilla bean in a medium baking dish. Stir to combine. Cover and bake for 20 mins or until strawberries just soften. Cool completely.
  • Step 2 Meanwhile, grease a 22cm springform pan. Process biscuits in a food processor until fine crumbs form. Add butter and process to combine. Press biscuit mixture on base and 3cm up side of prepared pan. Chill for 30 mins.
  • Step 3 Place gelatine leaves in a medium bowl of cold water. Stand 5 mins.
  • Step 4 Meanwhile, remove vanilla bean from strawberry mixture. Blend or process half the strawberry mixture in a blender or food processor until smooth.
  • Step 5 Use an electric mixer to beat cream cheese, the remaining sugar and orange rind in a bowl until fluffy.
  • Step 6 Meanwhile, squeeze excess liquid from gelatine leaves. Place in a small saucepan over medium-low heat. Stir until melted.
  • Step 7 Add half the cream to the cream cheese mixture and beat to combine. Gradually add gelatine and beat until smooth. Quickly add strawberry puree and stir to create a swirled effect. Pour into prepared pan. Smooth the surface. Chill for 4 hours or until set.
  • Step 8 Beat remaining cream in a bowl until soft peaks form. Top cheesecake with whipped cream and remaining strawberry mixture.