Wimbledon Strawberry Cheesecake

Wimbledon Strawberry Cheesecake

Celebrate Wimbledon with this deliciously simple cheesecake, served with a sweet strawberry coulis.



Servings: 12 Prep Time: 40 mins plus 2 hours in fridge

What you'll need

Cheesecake

  • 2x125g Delamere Dairy plain goats' cheese logs
  • 75g Delamere Dairy goats' butter
  • 250g digestive biscuits
  • 300ml crème fraîche
  • 600ml double cream
  • 300g strawberries
  • 3 tsp icing sugar
  • 170g white caster sugar

Strawberry Coulis

  • 150g halved fresh strawberries
  • 100g caster sugar
  • 1 lime, zested



How to make it...

1. Crush the digestive biscuits or blitz in a food processor and mix with the melted butter. Firmly press the crushed biscuit mix evenly over the base of a flan dish. Transfer to the fridge while you prepare the filling.


2. Beat the goats' cheese to soften. Beat in the crème fraîche a little at a time until combined.


3. Whip the cream until it forms soft peaks. Carefully fold the whipped cream into the cheese and crème fraîche mixture. Finally, mix in the icing sugar a little at a time, to taste.


4. Evenly spoon the filling over the base and allow to set in the fridge for 2 hours.


5. For the coulis; blend the strawberries, sugar and lime zest in a food processor until smooth. Chill for at least 1 hour before serving. (The sauce is best served cold).


6. To serve,slice the cheesecake, drizzle with strawberry coulis and garnish with sliced strawberries to serve.

 

Cooks tip: For a light-textured cheesecake, be careful not to over-work the cheesecake mix once you have added the cream.



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