Ingredients
Base:
200g digestive biscuits (milled fine)
30g brown sugar
125g butter (melted)
Strawberry Cheese Filling:
500g softened cream cheese
75g softened unsalted butter
130g icing sugar
1 egg
1 tsp vanilla essence
1 tbsp lemon juice
strawberry pie filling
Method
Base:
200g digestive biscuits (milled fine)
30g brown sugar
125g butter (melted)
Strawberry Cheese Filling:
500g softened cream cheese
75g softened unsalted butter
130g icing sugar
1 egg
1 tsp vanilla essence
1 tbsp lemon juice
strawberry pie filling
Method
- Base: Combine all dry ingredients. Add in melted butter and mix until combined. Press firmly into the base of the 9" loose-base cake tin. Wrap the tin with aluminium foil. Refrigerate until firm.
- Strawberry cheese filling: Beat cream cheese, butter and icing sugar at low speed until smooth. Add in egg and mix well. Lastly mix in vanilla essence and lemon juice
- Pour 1/2 of the cheese filling onto base. Spread some strawberry pie filling on top of the cheese filling. Spread the remaining cream cheese filling on top
- Bake at 170 degrees for 30-35 minutes
- Let cake cool in the oven with heat off for 1 hour. Chill in the fridge for 6 hours or overnight before serving.
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