Strawberry Summer Cheesecake
Makes one 8 inch cheesecake
Ingredients
6 Digestive Biscuits or 12 Ginger Nuts
100g melted Unsalted Butter
Filling
250g Full Fat Cream Cheese
250g Extra Thick Double Cream
1 tbsp Elderflower Cordial
Icing Sugar (for additional sweetness if required)
1 Punnet (approx 250g) Strawberries
Method
1. Using olive oil, lightly oil one 8” flan ring.
2. Melt the butter to a liquid, add to the crushed biscuits and mix until completely coated.
3. Place the flan ring on your serving tray. Place the biscuit base in the flan ring and using the back of a spoon flatten and smooth the complete base to the edges of the ring.
4. Combine the cream cheese, double cream and elderflower cordial together.
5. Wash and hull the strawberries removing a slice from the bottom of the strawberry. Slice the strawberries to the required thickness and place neatly on the inside edge of the flan ring. If possible, raise the strawberries to the top of the ring.
6. Pour in the filling mixture and using a palette knife spread and flatten the mixture to the top of the ring. If time allows, refrigerate for 2 hours.
7. Just before serving, remove the ring, garnish with additional strawberries, sprinkle with icing sugar and serve with vanilla ice cream and/or your chosen coulis.
250g washed, hulled strawberries
100g icing sugar
Place both ingredients into a thick bottom pan. Gently heat to boil. Once the strawberries have become a pulp, remove from heat and using a hand blender blend to a liquid, pass through a fine sieve to remove the seeds, chill and refrigerate.
For additional flavour you may wish to add a liqueur of your choice such as Grand Marnier.
For more information about The Nigel Brown Cookery Academy visit www.nigelbrownchef.co.uk
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