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Strawberry cheesecake pots
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A fresh way to enjoy new-season strawberries, underpinned by the familiar flavours of a New York cheesecake. The olive oil really brings out the flavour of the fruit. Both the cheesecake cream and the crumb can be made a day in advance, covered and refrigerated.
125g digestive biscuits
200g soft cheese
200g whipping cream
25g icing sugar
1 tsp vanilla extract
275g pack strawberries, trimmed and finely chopped
50g caster sugar
½ lemon, juice
About 2 tbsp extra virgin olive oil, for drizzling
1. Put the biscuits in a bowl and crush with the end of a rolling pin. Stir in the melted butter and a pinch of salt, then rub the mixture between your fingers until it resembles crumble; put on a plate and chill, covered, for at least 2 hours.
2. Meanwhile, put the soft cheese, whipping cream, icing sugar and vanilla extract in a clean bowl and whisk together to stiff peaks; cover and chill in the fridge for at least 1 hour.
3. Mix the strawberries with the sugar and lemon juice; set aside for 5 minutes. When ready to serve, divide the strawberries between 4 large dessert glasses. Top with a few spoonfuls of the cheesecake cream. Sprinkle over the biscuit crumbs and drizzle each dessert with a little olive oil.
Typical values per serving:
This recipe was first published in Wed May 05 12:00:00 BST 2021.