This recipe will make six cheesecakes that will each serve 4 to 6 (or less depending how hungry you are)
Step 1: Ingredients
375 g plain sweet biscuits
190 g unsalted butter, melted
500 g cream cheese, softened
3/4 cup caster sugar
3 eggs, separated
450g frozen strawberries - thawed and chopped - Reserve the liquid as they thaw. *See note on amount of strawberries.
100 ml cream, heated to boiling
2 tablespoons lemon juice
2 tablespoons sugar, extra
600 g frozen strawberries, thawed and chopped (reserve the liquid)
2 passion fruit (optional)
1/2 cup caster sugar
2 tablespoons cornflour
1/2 cup of reserved liquid from strawberries or water
You will also need six pie trays. I use disposable foil ones that are about 18cm in diameter
Note on amount of strawberries. I have a 2.75 liter container that I keep in the freezer to put strawberries in as I pick them. When full, the strawberries weigh about 1100 grams.
Step 2: Prepare Crusts
Step 3: Filling
Beat egg whites until stiff. Gradually add extra sugar, mixing until dissolved. Fold egg whites through cream mixture until just barely combined. Pour into prepared crumb cases.
Place in the freezer while the topping is prepared
Step 4: Topping
Return cheesecakes to freezer, keeping them flat until firm enough to cover. When firm, cover and return to freezer for at least 12 hours. Remove from freezer 30 minutes before serving.
Note: When I make this topping, I prefer a smoother texture, so I use a stick blender to process the mixture in the saucepan.