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1 To make the crust, combine the cookies, sugar and butter in a large bowl. Line a greased 20 cm springform pan. Add the crust to the base and use a spoon to press down firmly and evenly. Make sure to go up the sides of the pan too, about 3-4cm.
2 To make the filling, beat the Violife Creamy in a large bowl with an electric mixer or with a whisk until soft and creamy. Add the rest of the filling ingredients and whisk until nice and smooth.
3 Pour the creamy filling into the prepared pan over the crust and spread evenly with the help of a spatula.
4 Place in a preheated oven at 180u00b0C and bake for 50 minutes. Do not open the oven door during this time.
5 To make the strawberry sauce, add all ingredients in a blender and pulse until combined.
6 Turn off the heat of the oven and allow the cheesecake to sit in the oven for 10 more minutes. It will still be fluid so be careful when handling. Remove from the oven and let sit for a further 30 minutes. Then place in the fridge and allow to sit overnight, before serving the next day.
7 Serve with the strawberry sauce, fresh blueberries and strawberries.