Strawberry & basil mini cheesecakes
Makes 4
80g melted unsalted
butter, plus extra
butter for greasing
200g shortbread
300g strawberries, hulled
10g basil leaves,
plus 4 to garnish
150g icing sugar
300ml double cream
400g cream cheese
juice of 1 lemon
2 tsp caster sugar
2 tbsp cold water
four 7cm round
loose-bottomed cake tins
Grease the cake tins. In a food processor, blend the shortbread until finely crushed. Thoroughly mix in the melted butter. Divide the shortbread mix between the cake tins and press down to form a base using the back of a metal spoon. Leave to chill for 1 hr.
In a food processor or liquidiser, blend 200g of the strawberries with half of the basil until a liquid. Transfer to a large bowl and whisk in the icing sugar, double cream and cream cheese. Whisk for 2-3 mins, using an electric whisk, until the mixture is very thick.
Fill the cake tins with the cream cheese mixture, levelling the tops with the back of a metal spoon. Leave to chill for 30 mins.
Cut the remaining strawberries in half and place in a saucepan. Add the lemon juice and remaining basil, and the caster sugar. Stir in the cold water and bring to the boil. Simmer for 3-4 mins until a syrupy mixture. Allow to cool.
Release each cheesecake from its cake tin by running a flat knife dipped in hot water around the rim and pushing the base up, then place a cheesecake on a plate each. Top with the strawberry mixture and garnish with a basil leaf, then serve.
“And where the springy turf was gay
With thyme and balm and many a spray
Of wild roses, you tempted me With strawberries”
William Ernest Henley, ‘With Strawberries We Filled A Tray’
Makes 4
250ml rosé wine
1 tbsp powdered gelatine or agar
200g raspberries
300g cream cheese
150ml double cream
100g caster sugar
1 tsp vanilla bean paste
100g shortbread
1 tbsp freeze-dried raspberry pieces
4 x 230ml clean jam jars
In a small saucepan, heat the rosé wine until warm, then mix in the gelatine or agar. Stir and heat on low for 3-4 mins until the gelatine or agar dissolves, then leave to stand for 5 mins. Divide the raspberries between the jars, then pour in equal amounts of the wine mixture. Place the jars on a tray or plate and leave to chill for 1 hr. In a large bowl, whisk the cream cheese, double cream, sugar and vanilla together, using an electric whisk, for 2-3 mins until thick. Divide the mixture between the serving jars. Place the shortbread in a bowl and break into crumbs using the end of a rolling pin or whizz into crumbs in a food processor. Mix in the freeze-dried raspberry pieces. Top the cheesecake jars with the biscuit mixture, and serve.
“Go bind thou up young dangling apricots Which, like unruly children, make their sire Stoop with oppression of their prodigal weight”
William Shakespeare, Richard II