Make strawberries the star while they’re in season with our fabulous sweet and savoury recipes.
Triple-layered berry cheesecake
The perfect showstopping dessert for summer. Top with strawberries or a mix of fresh berries, if you like. Lemon extract cuts through the intense sweetness of white chocolate, but leave it out if you prefer.
SERVES 10-12 PREP 30 mins plus at least 4 hrs chilling COOK 4 mins EASY
100g butter, melted, plus extra for the tin 200g digestive biscuits 2 gelatine leaves 50g raspberries 50g caster sugar, plus 2 tbsp 350g strawberries 500g full-fat soft cheese 250ml double cream few drops red or pink food colouring 1 tbsp vanilla bean paste 50g white chocolate, melted few drops lemon extract (optional)
1 Butter and line the base and sides of a 20cm springform tin. Blitz the digestives in a food processor until you get fine crumbs, or bash in a sandwich bag with a rolling pin. Transfer to a bowl and stir in the melted butter until it looks like damp sand. Tip into the prepared tin, and smooth the mixture with the back of a spoon to make an even base, then chill.
2 Soak the gelatine leaves in cold water. Put the raspberries in a food processor or in a jug using a stick blender, and whizz to a smooth purée. Sieve out the seeds. Warm the raspberry sauce in a small pan with 1 tbsp sugar until just starting to steam, then pour over 1 drained gelatine leaf in a bowl and stir to dissolve.
3 Whizz 3 (about 65g) of the strawberries in a food processor, and warm through with 1 tbsp sugar in the same way. Tip into a bowl and stir in the other drained gelatine leaf.
This story is from the June 2019 edition of BBC Good Food UK.
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This story is from the June 2019 edition of BBC Good Food UK.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber? Sign In
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