Strawberry cheesecake crunchies

Views 1405

May 6, 2014


Prep. Time

40 mins

Cook Time

60 mins

Total Time

100 mins

A wonderful fuss-free dinner party dessert

Desserts



Ingredients


  1. 40g butter
  2. 125ml double cream
  3. 100g golden caster sugar
  4. 25g flaked almonds
  5. 25g shelled pistachios, chopped
  6. 50g plain flour
  7. For the filling and decoration
  8. 200g packet full fat soft cheese
  9. 397g can sweetened condensed milk milk
  10. grated zest of 2 lemons and 8 tbsp juice
  11. 142ml carton double cream, lightly whipped
  12. 450g strawberries
  13. 2 tbsp golden caster sugar
  14. 2 tbsp redcurrant jelly

Instructions


  1. Preheat oven to 180C/gas 4/fan 160C. Line a baking sheet with non-stick parchment. Slowly bring the butter, cream and sugar to the boil, stirring. Take off the heat and stir in the nuts and flour. Spread half the mixture in a 20cm round on the baking sheet. Bake for 10-12 minutes until lightly browned. Cool for 2 minutes on the sheet and then transfer to a rack to go brittle and crispy. Repeat with the other half.
  2. Beat the cheese until softened, and then gradually beat in the milk, lemon and lightly whipped cream. Chill for 2-4 hours until softly set.
  3. Squash four strawberries through a sieve into a pan. Add the sugar and redcurrant jelly and heat gently, stirring to dissolve. Boil for 2-3 minutes to make a syrup, then cool.
  4. Slice the remaining strawberries. Break the biscuit into shards. Layer the cheese mixture, strawberries, syrup and biscuit in glasses, reserving a few pieces. Chill (up to 2 hours ahead). To serve, top with the remaining biscuit.

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