Ingredients

The following ingredients have 4 Servings
  • ¼ cup  thickened (heavy / whipping) cream, cold
  • 1 ¾ cups hulled strawberries ((fresh or frozen))
  • 1 tablespoon sugar
  • ½ tablespoon  water  ((notes))
  • 170 g cream cheese, softened ((¾ cup))
  • ¼ cup  granulated sugar
  • ⅓ cup whole (full cream) milk
  • 1  teaspoon  vanilla extract
  • 3 graham crackers (or digestives), crushed

Instruction

  • Pour the cream into a small bowl and place it in the fridge.
  • Place the strawberries, sugar and water in a small saucepan over low heat. Bring to a simmer, stirring regularly until it has a thick syrup and the strawberries are very soft.
  • Use a potato masher or blender to crush up the strawberries until it's a consistency you like (I like a few chunks left). Place in the fridge or freezer to cool completely (not until frozen)
  • Beat the cream cheese and sugar until smooth.
  • Heat the milk and vanilla in the microwave for 20 seconds. It just needs to be above room temp. Add it to the cream cheese then beat on low until it looks like a smooth custard.
  • Whip the cream to soft peaks, then gently fold it through the cheesecake mixture.
  • Pour ½ of the strawberry syrup into a bowl along with ⅓ of the cheesecake mixture and mix well.
  • Now add the vanilla cheesecake, strawberry cheesecake and remaining strawberry sauce in layers into your molds.
  • Sprinkle the cracker / cookie crumbs over as the last layer (you can even add some throughout if you like).