Laura: Today’s blog post is inspired, as it so often is, by
food. I visited the Kitty Café in Nottingham on Sunday with my dad when he came
up to see me (seriously, the Kitty Café is as good as it sounds- a place with
food and cats mixed into one. What more could you want?) and treated myself to
one of their gorgeous cakes.
I’ve been to the Kitty Café before a few times, and once
with Em also, who tried out the most amazing looking strawberry shortbread
cheesecake. It looked so good that I vowed to try it next time, which I did do
on my visit with my dad.
It. Was. Heaven.
In fact, it tasted so good that I knew immediately I had to
find an easier, alternative way to make it to share with you guys on our blog.
So here it is- the simple way to make strawberry shortbread cheesecake!
The ingredients you’ll need for this one are 100g butter, 250g
digestive biscuits, 600g soft cheese, 100g icing sugar, 250ml pot double cream,
strawberry sauce and vanilla essence- you’ll probably find the majority of
these items stashed at the back of your cupboard from previous baking sessions,
apart from the refrigerated items, of course.
To begin, line a round loose-bottomed tin with baking paper
and butter it for good measure.
Next comes the fun part! Empty your digestive biscuits into
a bag and bash them around until they’re broken into tiny crumbs. You can do
this however you like- you could sit on the bag, play tennis with it, bash your
sister with it… or you could just crush the biscuits with a rolling pin.
Melt the butter in a pan on the stove, then transfer the
digestive biscuits into a mixing bowl and add the butter, mixing together. Tip
them into the prepared tin and flatten them against the base. That’s your base
done!
For the filling, mix the icing sugar, soft cheese, cream and
a couple of drops of vanilla essence together until the mixture is completely
combined. Pour the filling on top of the base and spread evenly over the
surface. Refrigerate for a couple of hours.
For the topping, it’s time to get creative with your
strawberry sauce. Squeeze it onto your cheesecake in whatever pattern you
fancy. For the shortbread pieces, I used digestive biscuits as an alternative
(helloo, poor student here- have you seen
the price of shortbread? I think I’ll stick to Aldi’s digestives), but if
you can afford shortbread, feel free to use it! Break it up into pieces and
scatter over the sauce.
All that’s left now is to refrigerate your cheesecake
overnight, then it’s ready to eat! I tried and tested this recipe myself and
even though there were more ingredients than I would have liked to have paid
for, it still worked out as cheaper than my £2.85 slice of cheesecake from the
Kitty Café because I had a lot of the ingredients already, and this time I got
an entire cheesecake out of it!
Stay tuned for more posts coming soon,
Laura x
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