0

items in your basket

total basket value
Your Basket
Continue Shopping

FREE Brindisa Tote Bag When You Spend £60*

STRAWBERRY CURD CHEESECAKE

READY IN

1h

COOKING TIME

7 mins

PREP TIME

45 mins (plus chilling time)

SERVES

Serves 6

ingredients

  • 200g fresh strawberries, sliced
  • 20g caster sugar
  • 1 tbsp balsamic vinegar
IN STOCK
  • 1/2 tsp pink peppercorns
  • 150g Biscoff biscuits, crushed
  • 35g unsalted butter, melted
  • 270g Goat's fresh curd
IN STOCK
  • 100g sour cream
  • Zest from ½ lemon
  • 2 tbsp orange blossom honey
IN STOCK
  • Strawberries and orange blossom honey to decorate

Method:

  1. Place the strawberries, sugar, balsamic vinegar, and peppercorns in a small saucepan. Bring to a boil over a medium heat, then reduce heat to low and simmer for 5-7 minutes, until the strawberries have softened. Remove from the heat and allow the mixture to cool for 10 minutes before pureeing in a blender until smooth. Strain through a sieve, discarding the seeds and pulp, and chill the puree.
  2. Arrange 6 ring moulds on a baking tray. Thoroughly mix the Biscoff crumbs and melted butter in a bowl, then divide between the ring moulds and press firmly into the bases. Chill whilst preparing the filling.
  3. Place the curd cheese, sour cream, lemon zest and honey in a bowl. Break up the curd cheese and whisk the ingredients together. Add more lemon zest to taste. Spoon the filling over the biscuit bases and smooth the surface. Chill well.
  4. Before serving, remove the ring moulds and drizzle each cheesecake with the strawberry puree and a little honey.

ingredients

  • 200g fresh strawberries, sliced
  • 20g caster sugar
  • 1 tbsp balsamic vinegar
IN STOCK
  • 1/2 tsp pink peppercorns
  • 150g Biscoff biscuits, crushed
  • 35g unsalted butter, melted
  • 270g Goat's fresh curd
IN STOCK
  • 100g sour cream
  • Zest from ½ lemon
  • 2 tbsp orange blossom honey
IN STOCK
  • Strawberries and orange blossom honey to decorate

Recent Recipes

PANCETA, CHESTNUT AND SLOE GIN BRAISED CABBAGE
An adaptation of Angela Clutton's festive recipe, with smoky panceta for a twist. The aromatic sloe gin and sweet chestnuts make this an ideal side dish for roasts and more. Cooked chestnuts save time without compromising on quality, for a simple yet elegant Christmas dish.
MORCILLA ARANCINI WITH QUINCE ALIOLI
This recipe gives a Spanish twist to an Italian classic. The combination of rice and morcilla creates a rich, flavourful bite, while the spices in the morcilla paired with the sweetness of quince evoke festive Christmas flavours. Using Bahía rice, which absorbs flavours beautifully and has the perfect texture for arancini, these bite-sized treats make ideal finger food for any gathering.
COD WITH HONEY ALIOLI
This delicious Cod with Honey recipe offers a wonderful alternative to traditional Christmas meat dishes. A Catalan classic from Monika Linton's book, Brindisa: The True Food of Spain, it balances the sweetness of caramelised apples, honey, and pine nuts, with the savoury cod. Topped with a creamy alioli and baked to golden perfection, this dish brings a festive twist to your holiday table.
WINTER GREENS PIE
This winter greens pie is perfect for the festive season. The vibrant combination of chard and cavolo nero, spiced with cinnamon and brightened by orange zest, brings a warm, seasonal flavour. Topped with toasted pine nuts and tangy Mahón cheese, all wrapped in crispy filo pastry, it’s a stunning centrepiece: both hearty and elegant.
Back to the top