Strawberry cheesecake, a decadent recipe
A glass of rosé sparkling wine is the best match for a strawberry cheesecake
Spring is in the air!
With Mothering Sunday on 14 March, and the possibility of freedom on the horizon, there is lots to celebrate. A strawberry cheesecake and a glass of fizz sounds like the best way to do it.
Has there ever been a time when we appreciated the people we love so much?
Celebration days seem more significant than ever and deserve to be recognised. With sunshine back in our lives, what better way to enjoy them than with sumptuous strawberries, the fruit of love. It is a little early in the season, so in this recipe they are marinated to enhance sweetness, then used for the final topping and also served on the side.
With a strawberry cheesecake paired with a glass or two of pink fizz for happiness, you will bring out the flavour of these little red hearts. We would suggest Stanlake Park’s Rosé Superior English Sparkling Wine. This award winning bubbly has creamy and delicate aromas of raspberry and strawberry with floral hints. The perfect partner for this no bake Strawberry Cheesecake.
DELECTABLE STRAWBERRY CHEESECAKE RECIPE
You will need an 8” (20 cm) springform or loose-bottomed tin
310 ml double cream
200 g full fat cream cheese
20 g lemon concentrate
20 g strawberry concentrate
11/2 sheets of leaf gelatine, soaked in cold water for 10 minutes
150 g crushed digestive biscuits
10 g demerara sugar
70 g unsalted butter
Jelly glaze (optional)
100 ml water
40 g caster sugar
1 sheet of leaf gelatine soaked in cold water for 10 minutes
10 g of strawberry concentrate
500 g fresh strawberries, halved
4 tbsp caster sugar or vanilla sugar
Squeeze of lemon juice
Lightly grease an 8” (20 cm) ring/loose bottomed tin.
Crush the biscuits
Melt the butter, pour into the crushed digestives, add the sugar and mix well.
Press firmly into the ring and chill for one hour.
Lightly whip the double cream.
In a separate bowl blend the cream cheese and sugar.
Warm the lemon concentrate. Squeeze the moisture out of the gelatine and add, warm gently until completely dissolved.
Now fold the whipped cream into the cream cheese mixture, combine with the lemon mix and then add the strawberry concentrate. Mix well.
Top the biscuit base with the filling and level off. Chill for 4-6 hours.
Warm the jelly ingredients until the gelatine has completely dissolved.
When the jelly has cooled down, glaze the strawberry cheesecake. If the jelly is too hot it will melt into the cheesecake filling.
Chill until the jelly has set, 2-3 hours.
Prepare the fresh strawberries by mixing in the sugar and lemon juice, cover and reserve.
To finish, decorate the top with a few of the marinated strawberries and serve the rest on the side.
Serve this Mother’s Day with glasses of sparkling rosé and lots of love xxx