Summer and Wimbledon is time for Strawberries . The inspiration for this cheesecake recipe was from Nayna Kanabar’s blog –Simply food. She has some really great recipes on her blog. Her recipe for lemon cheesecake is here. I changed the recipe slightly by using fresh strawberries which are in abundance this summer.
(I changed them slightly to suit the tastes of my family)
1. Grease and line loose bottomed cake tin with baking paper. You can also use aluminium foil or double cling film. Leave the lining a bit big to enable you to lift the cake from the cake base.
2. Crush the biscuits. The best way to do this is as explained in Nayna’s recipe. Put all the biscuits in a strong plastic food bag and crush them using a rolling pin.
5. Allow this biscuit mixture to cool in the fridge for 1-2 hours.
14. Cut the left over strawberries in half and decorate the cake.
Here are a variety of dessert recipes for you to try out:
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