Thought I’d use the last of the strawberries picked on Friday in a cheesecake for Beloved’s family get together. It went down a storm, which was nice but it was on the verge of collapsing by serving time – it was so hot yesterday, I don’t blame it. Still looks quite presentable, I only managed this one photo as was acting as ‘official photographer’ and services were needed elsewhere. It was rather good, light and not too sweet, served with quite an intense strawberry puree on the side. I scaled up a basic recipe from Good Food website and just made it a little more interesting by adding a few ingredients and not scaling up the amount of sugar used.
Recipe and method – for a 25cm spring form tin, serving 12. For the base – 280g digestive biscuits, 50g desiccated coconut, 1tsp cinnamon, 125g unsalted butter, melted. For the cheese layer – 680g cream cheese – I used 500g ricotta and 180g mascarpone, 100g icing sugar, 1 vanilla pod, 300ml double cream. For the top – 600g strawberries, 25g icing sugar, 1tbsp water, couple of sprigs of mint to garnish.
To make the base: crush digestive biscuits by pulsing in the food processor or put in a plastic bag and crush with a rolling pin. Put into a bowl, add desiccated coconut, cinnamon and melted butter. Mix well to combine then press evenly into a 25cm spring form tin lined with parchment. Chill in the fridge for an hour to set.
For the cheese layer: sift the icing sugar into a bowl. Split the vanilla pod in half lengthwise, scrape the seeds into the bowl with the icing sugar. Add the cream cheese and mix with an electric hand held whisk until smooth. Takes seconds. Add the double cream and whisk until the mixture just starts to thicken – this will help it set and keep its shape but no need to overwhisk here. Pour on top of the base, smooth out the top, working from the edge towards the centre making sure there are no air bubbles. Chill in the fridge for a minimum of 4 hours – overnight is better.
For the top: take 300g strawberries and the icing sugar, add 1tbsp water and puree until smooth. Sieve and leave to one side. Take the cheesecake out of the fridge half an hour before serving and carefully remove the side of the tin. Arrange rest of the strawberries on top, roll up mint leaves tightly then slice thinly and sprinkle over the strawberries. Pour the puree on top or on the side as you serve.
Perfect for a hot summer day.