You guys, the days are getting shorter, the nights are getting cooler – Autumn is definitely coming and I am so not happy about it! I can’t believe it’s nearly the end of the year now. There are only THREE (and a bit) MONTHS till 2019. Just let that sink in. In a mere matter of weeks, we will be in the final year of the 10s! Can’t even deal.
If you’re anything like me, you’ve still got your shades to hand for the final sunny rays, are stocking up on to the last of the great summer produce and doing your best to delay the dreadful day where it’ll be time to switch a light jacket into a winter coat.
And on that note, this week’s recipe:
STRAWBERRY. CHEESECAKE. ❤
It’s gorgeous. It’s delicious. It’s the perfect ode to summer.
^ Would you just look at that coulis drip!
A buttery biscuit base topped with a luscious, creamy vanilla cheesecake mixture before being generously drizzled with a fresh strawberry reduction, a swirl of cream and a strawb!
SO. FREAKING. GOOD.
Get in ma bellehhhh!
Grab a few punnets of strawberries and make this soon, people!
You won’t regret it.
But seriously. Yum.
- 125g digestive biscuits
- 90g unsalted butter, cubed and softened
- 280g cream cheese
- 1 tsp lemon juice
- 250ml double cream
- 65g icing sugar
- 1 tsp vanilla extract
- 200g hulled and quartered strawberries
- 1 scant tsp cornflour
- 50g granulated sugar
- 1 tsp lemon juice
- 4 strawberries, halved
- 100ml double cream, whipped with 15g icing sugar
- Place digestive biscuits into a sealable sandwich bag and bash with a rolling pin until you’re left with evenly sized small crumbs.
- Add the butter and the biscuit crumbs to a bowl and use your index and middle fingers against your thumb to combine.
- Place the mixture in a loose bottomed 8-inch tin and press down with the backs of your fingers or with a tablespoon to get an evenly spread base.
- Next, whisk the cream cheese for 30 seconds until fluffy before adding the cream, lemon juice, icing sugar and vanilla extract and whisking until thick and creamy.
- Use a rubber spatula to transfer the cheesecake mix to the tin, spread out evenly over the base.
- Cover with clingfilm then place in the fridge for at least 3-4 hours to set, preferably overnight.
- Add all the ingredients to a small saucepan and place on a low heat.
- Cook down for about 15-20mins, stirring occasionally.
- Pour through a sieve set over a bowl and use the back of a spoon to push through the pulp.
- Mix well to combine before covering and placing in the fridge to chill for a few hours, preferably overnight.
- To assemble, carefully pour the strawberry coulis over the set cheesecake, lift the tin and tilt to ensure the reduction covers the whole cheesecake.
- Next, carefully remove the cheesecake from the loose bottomed tin.
- Add the whipped cream to a piping bag and use a tip to create 8 swirls. Top these with halved strawberries.