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  1. Home
  2. Baking

Strawberry Daiquiri Cheesecake

Cocktail in a cheesecake! Now this is one memorable dessert! - by Jane Ash
  • 12 Feb 2020
Strawberry Daiquiri Cheesecake
Prep: 40 Minutes - Easy - Serves 10
Proudly supported by

TIP! For a non-alcoholic version, omit the rum and increase the milk to 1/3 cup. Cheesecake can be made up to two days ahead. Decorate just before serving.

Ingredients

24 savoiardi sponge finger biscuits (200g)

2 tablespoons white rum (See Tip)

2 tablespoons milk

Halved strawberries, to decorate

FILLING

1 tablespoon powdered gelatine

2 x 250g blocks cream cheese, chopped, at room temperature

1 cup icing sugar mixture

½ x 250g punnet strawberries, trimmed

½ cup frozen raspberries, thawed

1 teaspoon finely grated lime rind

300ml tub thickened cream

TOPPING

½ x 250g punnet strawberries, trimmed

½ cup frozen raspberries, thawed

2 tablespoons icing sugar mixture

2 tablespoons white rum

1 tablespoon fresh lime juice

Method

  1. Invert base of a 23cm springform pan (base measures 22cm). 

  2. Cut 23 of the biscuits into 7cm lengths, reserve trimmings. One at a time, quickly dip the flat side of each biscuit in combined rum and milk. Arrange biscuits, cut side down and flat-side facing in, around the side of pan. Coarsely chop remaining biscuit and biscuit trimmings. Sprinkle evenly over base of pan. Brush lightly with remaining rum mixture.

  3. To make filling, sprinkle gelatine over 2 tablespoons water in a small heatproof jug. Sit jug in a saucepan of simmering water. Stir until gelatine is dissolved. Cool slightly.

  4. Process cream cheese, sugar, berries and rind in a food processor until smooth. With motor operating, add gelatine, processing until combined. Transfer to a large bowl. 

  5. Beat cream in a medium bowl with a hand-held electric mixer until soft peaks form. Fold into berry mixture. Spoon evenly over biscuit base. Smooth top. Refrigerate overnight until set.

  6. To make topping, process all ingredients in a food processor until berries are finely chopped.  

  7. To serve, slide two egg slides under cheesecake base and transfer to a serving plate. Decorate with strawberries and some of the topping. Serve remaining topping separately.  

Jane Ash
Jane Ash
Jane Ash is a freelance contributor to New Idea Food. She’s worked in food media for too many years to count but still gets a buzz from creating recipes and seeing them come to life in front of the camera. She loves how food brings people together and a shared meal with family and friends is her favourite pastime.

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