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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

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