Strawberry cheesecake with Advocaat
A few weeks ago when we had our first ‘heat wave’ – yes we English call every temperature above 20 degrees a heat wave – Anne, a good friend of mine, was supposed to meet me for a coffee to catch up. She is someone I can count on when it comes to loving my food, regardless what I’m cooking. So here I was in my kitchen thinking about what I could make which would go well with coffee and be super delicious. Strawberries and cheesecake, yes that sounded good, but a bit boring. Then I remembered the bottle of Advocaat I had recently bought because it reminded me of my childhood. When I was little, adults used to drink a glass of Advocaat after their coffee and cake on Sunday. Children were allowed to ‘clean’ the glasses by licking the leftovers. Can you imagine allowing your child to do such a thing these days? I am sure you would get more than just an odd look from others. Anyway, this Advocaat needed to be added into the recipe. I hope you will enjoy this cake as much as we did. I had two slices!
Just for those who still wonder what Advocaat is, here a little explanation: Advocaat is originally from The Netherlands, it is a beverage made from eggs, sugar and brandy. It is very similar to eggnog.
Strawberry cheesecake with Advocaat
100g digestive biscuits
50g butter
250g cream cheese, full fat
1tbsp caster sugar
1tsp vanilla powder
200ml double cream, whipped
100ml Advocaat
punnet strawberries
icing sugar
For the base crush the digestives, melt the butter and mix together. Line the base of a loose bottom tin (20cm) with the mixture pressing the biscuits with a back of a spoon. Leave to cool. Beat the cream cheese with the sugar and vanilla powder. Mix in the whipped cream and then the Advocaat. Spread the mixture evenly over the biscuit base. Put the the fridge for at least 3 hours. Just before serving wash and hull the strawberries. Cut them in half and arrange on top of the cream leaving no spaces. Sprinkle with icing sugar and serve.
Reblogged this on Another Kind Of Grass.
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