When people come over for dinner I can’t help but rustle up a pudding. It’s a trait I’ve inherited from my Mum who even if it means getting up at 6am to put an apple cake in the oven, will do it just so there’s two sweet options at dinner time (why do you think I love going back to Brighton so much?). If you invite someone over for a bite then they expect a savoury, but when the dessert comes out? Well, then they’re really impressed. The only problem is time and here is where I’ve found the perfect solution. Mini strawberries cheesecakes with scrummy, yet impactful layers that look like you’ve spent hours on them when in fact it’s taken about 5 minutes with some bashing, whipping and chopping thrown in. Genius. Another recipe that I lifted from the pages of BBC Good Food (man do I love that site), here’s the how-to for next time you’ve got hungry guests round the dinner table…
MINI STRAWBERRY CHEESECAKES. Just a little FYI that I’ve adapted the amount of ingredients a little to fit into these drinking tumblers that I use. No need to buy anything extra just for presentation you see. Recycling and all that…
You will need (makes 4): 100g Fox’s Butter Crinkles (or any buttery biscuit), 150g cream cheese, 150ml double cream, 4 tbsp icing sugar, 1 tsp vanilla extract, 400g strawberries.
Bash up the biscuits, either by blitzing them in a food processor or using the end of a rolling pin and then divide up the mixture between the jars. In a big bowl whisk the cream cheese, cream, 3 tablespoons of the icing sugar and the vanilla extract together. In another bowl mash up the strawberries with a fork (or fire up that food processor again) with the remaining sugar then begin to layer up your cheesecakes. I found I had more creamy mixture so did two layers of that with a strawberry layer in the middle and a dollop on top. Finish with a whole strawberry on top and eat.
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