Strawberry Cheesecake Semifreddo

Weather for Te Awamutu today,
Season :
Spring
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Chance Of Rain

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Partly Cloudy With Extreme UV(11) Warning

Temp : 23°C

Salam, Kia Ora...

I was gonna post this entry yesterday but in the midst of creating this entry, I received a phone call at abt 11am from Auntie Eton.  She had planned a makan aka feast session with some Malaysian friends who are going back to Malaysia for good.   It was hb's day off yesterday and the car was free so, I decided to join in the party.  I told her that I can't produce anything fancy since it was a last minute invitation....hehehez.  I baked some easy peasy muffins for the makan session which I will share the recipe in my next entry.

I thought I could continue with this entry after I came back but I was too tired to do so.  I packed my bags to leave Auntie Eton's place at 9pm but I had to help her sort out her computer and only left her place at quarter to 11pm.  Jannah was so tired that she slept in the car 1 minute after I put her on her car seat....hehehez.  After putting Jannah in her bed, I had to cook hb's packed lunch since I didn't cook yesterday :D.  Hb didn't come along and had made his own easy dinner....tomatoes & cheese on toasts so, no leftover for his packed lunch today. *sob* *sob* 

Finished my cooking and ironing hb's uniform at almost 2am last night.  Only fell asleep at 4am and woke up again at 5.30am and am still awake till now...time check : 9.15am.  I hope Jannah will let me have my nana's nap peacefully later.....hahahaz

Btw I made this Strawberry Cheesecake Semifreddo last Monday and it was absolutely yummy.  Luv the combination of cream cheese and vanilla custard...yummzz yummzz.  The only thing that I will improvise next time, is the strawberry sauce.  I might add some gelatin so that the sauce wont be too runny when its thawed out.......otherwise, everything was perfect ;)

It looks so perfect while in its frozen state.  The 1st photo shows the melting strawberry sauce after it was thawed out.

Source : taste.com.au

Ingredients (serves 8)

• 400g strawberries, hulled
• 150g caster sugar (I only added 100g)
• 100g digestive biscuits, crushed
• 50g unsalted butter, melted
• 500g mascarpone (I used Philadelphia Cream Cheese)
• 300ml fresh vanilla custard
• 1 tsp vanilla extract
• Thick cream, whipped, to serve

Method

1. Place 250g of the strawberries and 100g (I added 60g) of the sugar in a food processor and process until smooth. Set aside.
2. Combine biscuits and butter. Press into base of a 23cm spring-form pan. Refrigerate for 15 minutes to chill.
3. Place mascarpone, custard, vanilla and remaining sugar in a food processor. Process until smooth. Pour over the biscuit base. Drizzle with strawberry sauce, then use a skewer to swirl it through. Freeze for at least 2 hours. Transfer to fridge 30 minutes before serving.
4. Slice the cheesecake semifreddo and serve with cream, garnished with the remaining strawberries.

Enjoy ur day everyone.......

Me Te Aroha...With Love,
Anie ;)

Strawberry