Recipe Overview
- Recipe typeBakery
- Difficulty levelEasy
- AllergensCelery, Egg, Peanut
- SeasonsChristmas, Easter
- CuisinesEthiopian
- CoursesAppetizers, Desserts
- IngredientsEgg, Fruits, Vegetables
Recipe Description
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Ingredients
- 2 tablespoons warm water
- 1 teaspoon gelatine powder
- 500g cream cheese, chopped, at room temperature
- 1/2 cup (1/2 cup) caster sugar
- 2 cup fresh strawberries
- 250g sour cream
Steps
- Lightly grease the side. Process the biscuits in a food processor until fine crumbs form.
- Add the butter and pulse to combine. Transfer the mixture to the prepared pan and press firmly into the base and up the side. Place in the fridge until required.
- Place the strawberry Lindor balls in a heatproof bowl. Place over a pan of simmering water (don’t let the bowl touch the water), stirring occasionally, for 5 minutes or until melted.
Nutritions
- Energy 2825 kj
- Protein 25 g
- Fat Total 3 g
- Sodium 40 g
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2 thoughts on “Strawberry and mango pastel cheesecake”
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Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua.
Alice Benhard says: October 27, 2018 at 4:05 pm
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