Tuesday, November 8, 2011

Cheesecake - Triple layered

This one's my own, with some rather unique suggestions from my lovely niece Sarah for her 21st Birthday Cheesecake.
2 packets of Oreo biscuits (classic)
1 tablespoon melted butter
2 packets Philadelphia cream cheese
2 eggs
1 vanilla bean
grated rind of 1 lemon and 1 orange
3/4-1 cup castor sugar
2 tubs creme fraiche
2 tbsp fresh cream
3 gelatin leaves
1 cup white wine or champagne
squeeze of lemon juice
3 tubs strawberries
2 tbs castor sugar


  1. Butter an 18cm-20cm spring form pan, and line the bottom with baking paper.
  2. Put oven on low heat, around 100 degrees (Celsius).
  3. Using  a food processor, grind up the oreos. (If you don't have a food processor, place the biscuits in a large clean plastic bag and crush with a rolling pin until fine.)
  4. Place crushed biscuits in a bowl and add melted butter.
  5. Pour crushed oreos onto pan and press down to make a base. (Don't go up the side.) Place in refridgerator.
  6. Place cream cheese, eggs, vanilla bean, citrus rind and around a half cup of castor sugar into food processor and blend until smooth.  (You can add a tablespoon of fresh cream and more sugar to taste.)
  7. Pour into cake tin and bake for around 40 minutes.
  8. In the meantime, blend cream fraiche and 2 tablepoons of castor sugar.
  9. Pour onto cream cheese mixture and continue to make for another 20-25 minutes.
  10. Cool cheesecake.
  11. Place gelatin leaves in cold water.
  12. Place wine or champagne into small saucepan and heat until sugar dissolves.  Allow to get to room temperature and add squeezed gelatine leaves.
  13. In the meantime, hull and slice strawberries and arrange on top of cheesecake.
  14. Gently pour the wine mixture over the top of the cheesecake and refrigerate for at least 4 hours.  You may need to put a tray underneath cheesecake to catch any of the jelly.
  15. When the jelly is set, remove cake.
  16. Carefully run a sharp knife around the outside of the cake and loosen the  ring. 
  17. (Optional: Serve with strawberry coulis, made with a punnet of strawberries, pureed up with champagne and sugar to taste.)