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Ingredients

Strawberry and Lemon Cheesecake with Strawberry Sauce

This is a gorgeously creamy, pale pink cheesecake, splashed with small pieces of red strawberry. Lovely on its own, but even better with a fresh strawberry sauce

Method

Crush the biscuits finely and then stir in the melted butter. Mix thoroughly, so that all the crumbs are soaked in butter, then press evenly into the base of a 24cm (9 1/2”) loose-bottomed flan or tart tin. Leave in the fridge to set, while you make the filling.

Half fill a roasting tin with cold water, and submerge the gelatine leaves in it, then leave to soak and soften for 5 minutes. Bring the single cream to the boil, then draw off the heat. Straight away, take the gelatine leaves out of the water, squeezing out excess, and stir them into the cream one by one. They will dissolve instantly. Leave to cool for a few minutes.

Put the cream cheese into a bowl with the sugar, half the lemon zest, and the lemon juice. Beat together until smooth and creamy. Mix in the single cream mixture and then the chopped strawberries. Next fold in the whipped cream. Whisk the egg white until it forms stiff peaks, then fold into the cheesecake mixture. Now pour the whole lot into the tart tin and smooth down lightly. Chill until set.

To make the sauce, just put all the ingredients in a processor or liquidiser, and blitz. Taste and add more sugar if needed. Serve with the cheesecake.

More information

Suitable for

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