The French strawberries are on the market stalls at the moment and nothing can replace their fragrance and natural sweetness.
Looking for a new dessert for a dinner with friends recently, I came across this recipe in an old magazine. Served as individual portions, delicious, light and easy to prepare, it ticks all the boxes for me. Let me know what you think ...
To make four little cheesecakes you will need:
10 ginger nut biscuits, finely crushed
50ml (2 fl oz) melted butter
75g (1 cup) white chocolate chips
250g ( 8oz) cream cheese
4 tbsp double cream
75g (1/2 cup)caster sugar
1 medium egg
200g (7 oz) strawberries, hulled and sliced
3 tbsp strawberry jam
Preheat the oven to 160°C (325°F, Gas 3). Grease four small, deep, loose-bottomed tart tins.
Mix the crushed biscuits and melted butter, spoon into the tins, pressing firmly.
Tip the chocolate chips into a bowl, and set over a pan of simmering water, stir gently until melted.
Beat together the cream cheese, the cream and sugar until smooth, then mix in the egg and the melted chocolate. Stir well and spoon over the bases. Bake in the oven for about 25 minutes or until set and lightly browned.
Leave the little cheesecakes to cool, then chill in the fridge before removing from their moulds. Just before serving, remove carefully from the tins, and position on each plate. Mix the sliced strawberries with a little strawberry jam (I like to add a drop or two of elderflower at this point), top each cheesecake with the strawberries and dust with icing sugar.
If you have a pink rose to hand, I think this dessert looks wonderful with a flower on the plate beside it.
first photo and recipe thanks to Country Living UK
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