Strawberry daiquiri cheesecake

Strawberry daiquiri cheesecake


Turn the traditional strawberry daiquiri cocktail into this easy cheesecake made with layers of sponge finger biscuits, clean ricotta and a dash of rum.

The ingredient of Strawberry daiquiri cheesecake

  1. 250g strawberries
  2. 125ml (1/2 cup) white rum
  3. 70g (1/3 cup) caster sugar
  4. 2 tablespoons clean lime juice
  5. 250g pkt sponge finger biscuits
  6. 300ml ctn double cream, whipped
  7. Crushed freeze-dried strawberries, to garnish
  8. Lime zest, to serve
  9. Icing sugar, to dirt
  10. 250g cream cheese, at room temperature
  11. 70g (1/3 cup) caster sugar
  12. 1 teaspoon finely grated lime rind
  13. 250g sparkling ricotta
  14. 60ml (1/4 cup) sparkling lime juice
  15. 1 teaspoon powdered gelatine
  16. 300ml ctn thickened cream, plus 80ml (1/3 cup), more

The instruction how to make Strawberry daiquiri cheesecake

  1. Lightly grease a 7.5cm-deep, eleven x 21cm (base dimension) loaf pan and line with plastic wrap, permitting the long facets to overhang. Hull 1/2 the strawberries. Puree hulled strawberries and rum till easy. Strain puree, discarding seeds. Combine sugar, lime juice and 125ml (1 u20442 cup) water in a small saucepan. Stir over low heat till sugar dissolves. Stir within the puree until combined. Remove from warmness.
  2. For the cheesecake filling, use electric powered beaters to beat the cream cheese, sugar and lime rind in a bowl for three mins or until light and fluffy. Beat within the ricotta and lime juice till easy and mixed.
  3. Place 2 tbs water in a small heatproof bowl. Sprinkle over the gelatine and stir until well mixed. Place the bowl inside a larger heatproof bowl. Pour boiling water into the larger bowl until it reaches halfway up the side of the smaller bowl. Set apart, stirring sometimes, for five mins or until the gelatine dissolves. Add the gelatine mixture to the cream cheese aggregate. Beat till combined.
  4. Use electric powered beaters to beat the cream in a bowl until smooth peaks form. Fold into the cream cheese aggregate. Fold in the extra cream.
  5. Spread one-zone of the cheesecake filling into prepared pan. Dip 6 sponge fingers, 1 at a time, into the strawberry combination till softened. Place, in 2 rows, over the cheesecake filling in pan. Spread with another layer of cheesecake filling. Repeat layers with the final sponge hands, strawberry syrup and cheesecake filling, completing with a layer of cheesecake filling. Cover with overhanging plastic wrap. Place inside the refrigerator for four hours or in a single day.
  6. Remove from fridge and get rid of plastic wrap. Invert onto a plate. Pipe the double cream on pinnacle. Decorate with the last entire strawberries, beaten strawberries and zest. Dust with icing sugar.

Nutritions of Strawberry daiquiri cheesecake

calories: NutritionInformation

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