I’m not sure how they’re doing it, but it seems that Aussie farmers have finally worked out how to pack more sweetness and flavour into each strawberry punnet…hooray!! The Queensland strawberry season has been awesome so far, with mounds of sweet, fragrant strawberries everywhere. So at Hare and Tortoise Kitchen, we’re making the most of the bountiful supply with this very special Cheesecake recipe. Enjoy!!
You will need:
2 punnets (500g) small-medium sized strawberries, preferably organic*
1 sheet puff pastry
1 tbs raw sugar
2 leaves (4g) gelatine
500g Cream Cheese* (Philadelphia)
1/2 cup pure icing sugar
2 tbsp freshly squeezed lemon juice
1.5 tbsp rose water
200ml pure cream
1 tsp vanilla extract
Persian Fairy Floss – Rose flavoured, for garnishing
18cm round cake tin, preferably spring form
Preheat the oven at 220°C
Cut your pastry using the cake tin as a guide.
Place the pastry onto a flat tray lined with baking paper. Sprinkle with the raw sugar.
Note: Bake the pastry off-cuts on a separate tray. These can be crushed and used to garnish the sides of the cake later.
Place in the oven for approximately 7 minutes. Times will vary depending on your oven. Your aim it to cook the pastry to the point where it is beginning to rise, but is still raw in the middle.
Once the pastry is beginning to rise and is browning around the edges, place a sheet of baking paper on top of the pastry, and then a heavy baking tray (or two) on top. Press down to flatten the pastry.
Return the pastry to the oven. Reduce the heat to 180°C and continue baking for a further 20-25 minutes, until the pastry has browned and the sugar has caramalised.
Allow to cool.
In the meantime, prepare the filling.
Place the gelatin leaves in a bowl of cold water for several minutes, until they become rubbery. Squeeze out excess water and place in a small bowl over hot water until the gelatin melts.
Prepare your cake tin by lining it with foil around the edges. This allows for easy removal later. Place the puff pastry on the bottom of the tin, then top with a layer of strawberries**.
Place the cream cheese in a bowl and beat until smooth. Add the icing sugar and continue to beat. Add the cream and beat until stiff peaks form.
Add the rose water and lemon juice to the gelatin. Stir and immediately fold into the cream cheese mixture.
Spoon the cream cheese over the strawberries, use the back of the spoon to push the mixture in between the strawberries.
Lift and drop the cheesecake onto the bench to help remove any air bubbles trapped beneath the filling.
Refrigerate for at least 2 hours before serving.
Just before serving, garnish with crushed pastry crumbs around sides of the cake, and fairy floss on top
** For this recipe, we advise that you do not wash the strawberries as they can quickly become water-logged and mushy. We simply wipe them with a damp tea towel and remove the stems.
- use a cream cheese block rather than the soft spreadable variety
- it is best not to wash strawberries for this recipe, hence we highly recommend using organic fruit
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