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Fresh Strawberry Cheesecake
By Pastry Chef
For the base, melt the butter, and combine it well with the crushed biscuits and icing sugar. Pat this onto the base of a lined cake tin, and bake at 180 degrees Celsius for 8 minutes
In a pan, heat the strawberry purée, and allow it to reduce its water content. Leave aside to cool.
In a large bowl, mix together the cream cheese, fresh cream, condensed milk, and strawberry purée, making sure that all ingredients are well incorporated
Pour the batter into the cake tin, cover with aluminium foil, and place the tin in a larger baking tray filled with water
Lower the temperature of the oven to 170 degrees Celsius, and bake for 20-25 minutes; your cheesecake is done when it has a firm skin, and a very slight jiggle towards the centre.
Allow the cheesecake to cool before demoulding
Garnish with strawberry compote and fresh sliced strawberries
For the base
Crushed biscuits - 50 gm
Unsalted Butter - 25 gm
Icing Sugar - 7 gm
For the batter
Cream Cheese - 250 gm
Fresh Cream - 100 ml
Condensed Milk - 150 gm
Strawberry Purée - 100 ml
To Garnish (Optional)