My recipe in the June issue for strawberry shortcake proved so popular that I’m using strawberries again in a different way while they are still plentiful. I took this cheesecake recently to a BBQ and was delighted that everyone thought it so delicious, so I decided to share it with you.
The sponge finger biscuits make the base lighter than the usual ones. You will need a 20cm (8in) round shallow tin with a removable base or a springform tin.
INGREDIENTS
base
110g (4oz) sponge finger biscuits** 50g (2oz) butter
cheesecake
450g (1lb) strawberries 75g (3oz) caster sugar 1 sachet powdered gelatine (or 3 leaves of gelatine) 300g (10oz) cream cheese 1 egg white 150ml (5 fl oz) double or whipping cream
METHOD
Line the base of the tin with baking parchment and also a strip around the sides.
Crush the biscuits finely (a food processor is useful). Melt the butter and mix together. Press firmly into the base of the tin.
Reserve a few strawberries for decoration and process the remainder to a pulp. Sweeten to taste. Put 3 tablespoons of cold water into a small pan, sprinkle on the powdered gelatine and leave to swell, then heat very gently to melt but do not allow it to boil.
In a mixing bowl, beat the cream cheese until smooth then beat in the strawberry pulp and the melted gelatine.
Whip the egg white until stiff and set aside. Whip the cream to soft peak and fold it in, reserving a little for decoration. Fold in the egg white carefully. Pour the mixture into the tin and put it to set for a few hours in the refrigerator. (This can be done overnight).
To finish: take it out of the tin and carefully remove the side paper. Place on a serving plate. Pipe stars of cream around the outside edge. Decorate with either sliced or halved strawberries.
**If you have no sponge fingers, use digestive biscuits instead