I’m the worst at shooting food as I’ll be licking all the spoons and knives and wanting to devour the whole thing right then and there. One of the toughest things I find with food photography is what the heck am I going to do with the food afterwards (I have yet to eat a whole cake by myself). Most times I will bake everything and it breaks my heart to see all that love get thrown straight into the bin after a shoot. This happened with my pavlova as I had cream sitting around for a few hours and didn’t want to give people food poisoning.
For food that doesn’t cause food poisoning I’m able to give it to fellow photographers and models floating around the studio. This is a major plus as both my parents and C do not have a sweet tooth. Most comments I get from them are “it’s nice but very sweet.”
My mum gave me her nod of approval when I made this strawberry cheesecake and didn’t make a comment about the sweetness. Each bite into the smooth creamy cheesecake gives you a pleasant mix of sweet strawberries with a lingering tartness from the lime. The contrast between the icecream texture of the cheesecake and the buttery crust was sooo tasty.
Enough of me rambling about how delicious this cake is. It’s a super easy recipe where there is absolutely no baking involved. All you have to do is crush, mix and blend the stuff together :) Another plus is that it’s strawberry season now so be merry and bake your little heart out!
Recipe from Linda Lomelino from Call me Cupcake Blog
160g digestive biscuits (can find the McVitie’s brand in Coles or Woolies)
60g butter, melted
200g strawberries, hulled
1 lime, juice and zested
250g mascarpone, room temperature
300g cream cheese, room temperature
400ml double cream (min 40% fat)
- Grease and line 18-24cm springfoam tin.
- Crush biscuits until finely grounded (I just put the biscuits in a zip lock bag and beat the living day lights out of it with a rolling pin. Or you could use a food processor if you have one).
- Transfer crushed biscuits into a large bowl and mix in the melted butter.
- Pour this into the bottom of the tin and use a straight sided glass to push the biscuits into the base.
- Pop the tin into the freezer.
- In a blender, combine the strawberries, sugar, lime juice and lime zest.
- In a large bowl, beat mascarpone, cream cheese and double cream until creamy.
- Add the strawberry puree and mix until it is combined.
- Pour batter into springfoam tin. Cover the tin with plastic wrap and leave overnight to freeze.
- When ready to serve, take cheesecake out of the freezer at least 20-30 mins beforehand.
- Next time I make this I will strain the puree in step 8 when adding. This is to remove the seed and give a smoother appearance to the cheesecake. Will let you guys know how that turns out :)