Gail’s Vanilla and Strawberry Cheesecake is a gorgeous combination of all your favorite ingredients and you are going to love it. Get the recipe now.

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Our WHOot Contributor Gail never fails to come up with the goods and her Vanilla and Strawberry Cheesecake is another example.

Perfect for the holidays or any time at all, there’s a reason this recipe has been hugely popular on her Facebook Page. One look and we were certainly hooked! So let’s see what you need.

Vanilla and Strawberry Cheesecake Ingredients

  • 250g (8.8oz) packet plain sweet biscuits
  • 150g (5oz)butter, melted
  • 3 tsp powdered gelatine
  • 1 1/2 Tbsp boiling water
  • 500g (18oz) cream cheese, softened
  • 2/3 Cup caster sugar
  • 2 tsp vanilla bean paste
  • 300ml (7oz) thickened cream, whipped
  • 1 large punnet of strawberries
  • 2 teaspoons strawberry essence
  • (Hulled and halved strawberries, to decorate)
  • Orange juice or Grand Marnier liquor
  • 2 packets strawberry jelly.

How To Make Vanilla And Strawberry Cheesecake

Blitz half your strawberries with a little orange juice or grand mariner, just enough to liquidize them, strain through a sieve to remove any solids that are left. Set aside

Grease a 20cm-round springform pan. Using a food processor, pulse biscuits until they resemble fine crumbs.

Add butter and mix until combined. Press the biscuit mixture over the base of pan. Refrigerate for 10 minutes.

Meanwhile, sprinkle gelatine over boiling water in a heatproof jug. Whisk with a fork until the gelatine has dissolved. Allow to cool but not set.

Soften cream cheese and add to a large mixing bowl, add sugar and vanilla and whip until light and fluffy. Gradually beat in gelatine mixture until combined. Fold in whipped cream.

Pour 1/2 the mixture into your prepared pan, leveling top with a spatula. Add the blitzed strawberry mix and essence to the remaining cream cheese mix.

Pour this over the top of the vanilla mixture and spread evenly. Cover and refrigerate until set.

Add your 2 packets of jelly to 450ml of boiling water and stir until dissolved. Allow to cool thoroughly. Place halved strawberries on top of your cheesecake.

Once your jelly has cooled and slightly thickened, pour over gently, coating the strawberries as you go.

Place in the fridge overnight or at least 4 hours until well set. Remove from pan and serve.

Gail’s Kitchen Notes:

I did not use any artificial food coloring in the strawberry layer, so if you want a deeper color you may need to do this. I preferred the softer coloring.

Want More Gail?

Gail is mum to three grown children and Nana to six grandchildren. She runs her cooking blog on Facebook from her home in Australia.

She is widely followed and shares recipes for dinners, desserts, and everything in-between. We are thrilled to have her as a WHOot Contributor. Be sure to join her on Facebook here.

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