AD (Paid) | No Bake Strawberry & Prosecco Cheesecake

This quick and easy to make treat is perfect as an alternative to the usual festive treats this season — the addition of Prosecco soaked berries adds a delicate flavour without being overpowering. Serve with an extra drizzle of Fabbri Strawberry Syrup for an extra special finish!

A strawberry cheesecake, drizzled with Fabbri Strawberry Syrup

Ingredients

  • 500g full fat soft cheese
  • 600ml double cream
  • Fabbri Strawberry Syrup, to taste
  • 150g icing sugar
  • 250ml Prosecco
  • one punnet of strawberries
  • 250g digestive biscuits
  • 125g unsalted butter

The night before

The night before, chop your strawberries into small chunks and leave in a bowl with your Prosecco. You may want to keep a few strawberries for decoration, leave those in halves and soak if preferred.

The Biscuit Base

You can either use a food processor for blending the digestive biscuits, or the hard way — I went with the hard way and put the digestive biscuits into a freezer bag before bashing them with a rolling pin until they were crumbs.

Once the biscuits are sufficiently battered, cube the unsalted butter and melt in a pan before adding the biscuit. Stir until well mixed.

Add the biscuit and butter mixture into a cake tin — I used a deep 20″ none-stick springform cake tin. This did the job perfectly and left room for a generous amount of topping. Make sure to press the biscuit and butter mix into the tin firmly, as this forms the base of your cheesecake.

The Cheesecake Filling

Whisk the double cream until it becomes stiff — you should be able to leave tufted peaks in the cream when removing your beaters.

Sift the icing sugar into your cream, before adding the cream cheese

Draining your Prosecco soaked strawberries, put the halves you saved for decoration to one side and add your chopped strawberries to the cream, cream cheese and icing sugar mix before whisking well.

Add Fabbri Strawberry Syrup to taste, I added enough to give my cheesecake its beautiful pink hue and a delicate flavour, the syrup compliments the Prosecco soaked berries wonderfully — a great alternative for those who don’t have the time to make their own coulis. Picking up authentic Italian food and drink has never been easier with the Ciao Gusto Italian Deli at Ocado. Over 30 of Italy’s popular brands are together under one tab, making it so easy for you to have a look through for inspiration or to discover new and exciting ingredients.

Once your biscuit base has cooled, spoon the cheesecake filling on top and spread evenly. Don’t do this while the biscuit base is warm or you’ll end up with a runny cheesecake. Once you’ve spooned all of your filling onto the base, decorate to your content and pop in the fridge. Ideally, the cheesecake should be left for overnight before serving.

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