Recipe of Quick Vanilla Cheesecake with Strawberry Purée Topping
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When you go grocery shopping, be smart about it. When you make good decisions at the grocery store, your meals will get much healthier immediately. Think about it: you aren’t going to want to cope with a hectic store or a long drive through line at the end of the day. You want to go to your apartment and make something from your kitchen. Make sure that what you already have is healthy. This way, even when you determine that you want something greasy or not super nutritous, you will still be choosing items that are healthier for you than you would probably choose while running into a store or fast food restaurant.
There are lots of things you can do to become healthy. Extensive gym visits and narrowly defined diets are not always the solution. It is the little things you choose each day that really help you with weight loss and becoming healthy. Being intelligent when you choose your food and routines is where it begins. Getting as much exercise as possible is another factor. Don't overlook that health isn't only about just how much you weigh. You really want your body to be strong too.
We hope you got insight from reading it, now let's go back to vanilla cheesecake with strawberry purée topping recipe. You can cook vanilla cheesecake with strawberry purée topping using 8 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to prepare Vanilla Cheesecake with Strawberry Purée Topping:
- Get 2 packets of tennis biscuits.
- Prepare 200 g of margarine.
- Provide 2 tubs of cream cheese/mascarpone.
- Prepare 1 can of condensed milk.
- Provide 1/4 of lemon juice.
- Use 1 teaspoon of vanilla essence.
- Provide 2 cups of Strawberries.
- Use 1 packet of gelatin.
Instructions to make Vanilla Cheesecake with Strawberry Purée Topping:
- Put biscuits in a electric blender, and crush them until very fine crumbs form. 2. Pour crumbs into a medium bowl. Add butter, and stir until well combined. 3. Press the crumb mixture into a large flat bowl or pan, spreading it 1 1/2 to 2 inches up the side; press flat. Chill crust in freezer at least 10 minutes..
- Meanwhile, make the filling: Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl, as necessary. Beat in the lemon juice and vanilla. Pour the filling into the crust; smooth the top with a rubber spatula..
- Purée the Strawberries in a blender and add the prepared gelatin. Pour and spread the Purée over the cheesecake mixture. Cover with plastic wrap, and refrigerate until firm, 2 1/2 to 3 hours..
Classic Vanilla Cheesecake with Red Berry Topping and Strawberry Whipped Cream As a cookbook author and professional recipe developer, my inclination when creating a recipe is to be creative, to try new flavor combinations and, occasionally, new techniques.. Set aside ¼ cup of the puree to use in the Strawberry Whipped Cream. To make the strawberry topping, combine the sugar and cornstarch in a large saucepan. Line a muffin tin with paper liners.; Beat together the cream cheese and eggs until smooth and creamy. Add the sweetener and vanilla to the cream cheese mixture and mix until well combined.
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