Summer Eats: Strawberry, Ginger & Wattleseed Cheesecake

Strawberries

One of the easiest fruits to grow, strawberries are a nutritious and refreshing summertime snack. Picked fresh on their own or whip up this cheesecake with a tangy and sweet strawberry topping for party season.

Strawberry, Ginger & Wattleseed Cheesecake

Quantity: 12 slices
Preparation: 30 minutes
Cooling time: 4+ hours

Ingredients:

• 200g gingernut biscuits
• 300ml thickened cream
• 150g butter, melted
• 1 tsp ground ginger
• 1 tsp Wattle seed
• 1 tbs gelatine
• 500g cream cheese, softened
• 300g white chocolate
• 395g sweetened condensed milk
• 250g strawberries, halved
• ½ tsp Wattleseed
• 1 tbsp lemon juice
• 1/3 cup caster sugar  
• ½ tsp vanilla extract
• 1 tsp cornflour
• 1 tbsp water

Method:

Grease the base and sides of a round 20cm springform pan.

Place biscuits in a food processor and process until you have fine crumbs (see notes). Place crumbs in a large bowl and pour in butter, mix until all crumbs and butter are combined.

Press the biscuit mixture evenly over the base of your prepared pan, then place in the refrigerator to chill.

Place gelatine and water in a small bowl and stir until gelatine dissolves. Set aside to cool for 5 minutes.

Melt the white chocolate in the microwave in 20-second intervals, and check and stir after each interval until melted.

Place cream cheese and condensed milk in a medium bowl and beat, using an electric mixer, until smooth. Add cream, gelatine mixture, melted white chocolate, ground ginger and wattleseed.

Beat the mixture until just combined, making sure there are no lumps and pour into the prepared pan. After two hours, add strawberry topping, then return to the fridge for 2 more hours or overnight until fully set.

For the strawberry sauce, place chopped strawberries (see notes), vanilla, sugar and lemon juice and attleseed in a saucepan. Stir then bring to simmer over medium heat until strawberries become soft.

Mix cornflour with water, then add to the saucepan and stir. Remove from heat and leave to cool.

Pour onto cheesecake in a single layer, add more fresh strawberries, slice and serve.

Notes

• You can find roasted wattleseed in the spice section of your supermarket or online
• If you don’t have a food processor, you can place the biscuits in a large zip-lock bag and smash them with a rolling pin or kitchen mallet
• For maximum coverage, divide strawberries into three – chop one-third, slice one-third and then leave one-third whole.
• If the cream cheese is cold, this will create lumps when mixing, for a smooth cheesecake, ensure the cream cheese is close to room temperature