Easiest Way to Prepare Any-night-of-the-week Vanilla Cheesecake with Strawberry Purée Topping

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Before you jump to Vanilla Cheesecake with Strawberry Purée Topping recipe, you may want to read this short interesting healthy tips about Selecting The Best Foods Will Help You Stay Fit And Healthy.

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While some of you like to have your snack foods, rather than reaching for the chips try grabbing some nuts. One of the health benefits of these kinds of nuts and seeds will be the Omega-3 and Omega-6 that can be present in them. Your body will use these fatty acids as a building block for creating hormones which your body needs to stay healthy. A few of these hormones that are needed can only be made by having these fatty acids in your diet.

If you decide that your overall health is important to you, you need to take these recommendations to heart. Also if you remove all the unhealthy food that you really should not be eating anyway, you will probably find that you could end up living a longer life.

We hope you got benefit from reading it, now let's go back to vanilla cheesecake with strawberry purée topping recipe. You can cook vanilla cheesecake with strawberry purée topping using 8 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Vanilla Cheesecake with Strawberry Purée Topping:

1. You need 2 packets of tennis biscuits.
2. Take 200 g of margarine.
3. Get 2 tubs of cream cheese/mascarpone.
4. Use 1 can of condensed milk.
5. Use 1/4 of lemon juice.
6. Use 1 teaspoon of vanilla essence.
7. Provide 2 cups of Strawberries.
8. Use 1 packet of gelatin.

Steps to make Vanilla Cheesecake with Strawberry Purée Topping:

1. Put biscuits in a electric blender, and crush them until very fine crumbs form. 2. Pour crumbs into a medium bowl. Add butter, and stir until well combined. 3. Press the crumb mixture into a large flat bowl or pan, spreading it 1 1/2 to 2 inches up the side; press flat. Chill crust in freezer at least 10 minutes..
2. Meanwhile, make the filling: Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl, as necessary. Beat in the lemon juice and vanilla. Pour the filling into the crust; smooth the top with a rubber spatula..
3. Purée the Strawberries in a blender and add the prepared gelatin. Pour and spread the Purée over the cheesecake mixture. Cover with plastic wrap, and refrigerate until firm, 2 1/2 to 3 hours..

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