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Food & Drink Strawberry cheesecake: how to make this seasonal dessert

20:06  11 july  2020
20:06  11 july  2020 Source:   realhomes.com

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a piece of cake on a plate: null © Provided by Real Homes null

For us, strawberry cheesecake really is the taste of summer. It is a great use of this seasonal fruit when they are at their very best, paired with their perfect partner – lots of cream. This recipe is sooooo easy and as it is no bake, you won't have to break a sweat putting the oven on if making on a hot day.

If you grow your own strawberries, this dessert is a real crowdpleaser showing off your cooking and gardening prowess in one. And although we won't be hosting said crowds anytime soon, you can serve this up for family for a treat or share with a couple of friends at a socially distanced picnic. It needs chilling to set, so it is a convenient make ahead dessert, too.

"Tous en cuisine": the recipe for the rolled strawberry biscuit and light whipped cream by Cyril Lignac

 © Screenshot - Tous en cuisine / M6 "Tous en cuisine": the recipe for the strawberry rolled cookie and light whipped cream Cyril Lignac Haven't had time to write down the recipe for Cyril Lignac's strawberry and light whipped cream cookie? Don't panic, here are all the steps and the list of essential ingredients to make this recipe. Wednesday May 13, Cyril Lignac invited the viewers of his show "Tous en cuisine" to make a wonderful cookie rolled in strawberries and light whipped cream.

Read on to see how to make this yummy pudding, then check out more recipes in our food hub.

  • Thanks to Annabel's for sharing this recipe showcasing British produce

How to make strawberry cheesecake

a piece of cake on a plate: (Image credit: Annabel's) © Provided by Real Homes (Image credit: Annabel's)

Ingredients:

  • 150g butter
  • 300g digestive biscuits
  • 650g soft cheese
  • 175g icing sugar
  • 300ml double cream
  • 1 vanilla pod
  • 450g strawberries
  • 50g caster sugar
  • 1tsp cornflour

Method:

1. Grease and line an 8-inch springform tin.

2. Crush the biscuits by putting in a sealed bag (or clean kitchen towel) and beating with a rolling pin.

3. Melt the butter and mix with the crushed biscuits in a bowl. Press this mix firmly into the base of the cake tin and put in the fridge to set.

4. Meanwhile, halve the vanilla pod and scrape the seeds into a bowl. Add the cream and whisk until soft peaks form.

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5. Hull and dice 200g of the strawberries.

6. Whisk the cream cheese until fluffy, then add the icing sugar and mix until cream. Fold the diced strawberries and whipped vanilla cream into this mixture.

7. Spoon the filling onto the base, smooth to level and put in the fridge for 4 hours (or overnight) to set.

8. To make the topping, hull and quarter 100g of the strawberries and cook in a small pan over a low heat with the caster sugar and a splash of water. This will take about 10 minutes for the strawberries to soften and to dissolve the sugar.

9. Mash the strawberries, then sieve them back into the pan with the cornflour. Heat over a low heat to make a sauce.

10. While the sauce cools, remove the cheesecake from the fridge to serve. Take it from the tin and put on a plate. Top with the sauce and finish with the remaining strawberries cut in half as decoration.

More seasonal recipes:

  • Rhubarb pie
  • Strawberry jam
  • Victoria sponge cake

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