Strawberry cheesecake crunchies
A wonderful fuss-free dinner party dessert
Difficulty and servings
Serves 6
Preparation and cooking times
Cook 40 - 45 mins
Plus 4-6 hours chilling
- Preheat oven to 180C/gas 4/fan 160C. Line a baking sheet with non-stick parchment. Slowly bring the butter, cream and sugar to the boil, stirring. Take off the heat and stir in the nuts and flour. Spread half the mixture in a 20cm round on the baking sheet. Bake for 10-12 minutes until lightly browned. Cool for 2 minutes on the sheet and then transfer to a rack to go brittle and crispy. Repeat with the other half.
- Beat the cheese until softened, and then gradually beat in the milk, lemon and lightly whipped cream. Chill for 2-4 hours until softly set.
- Squash four strawberries through a sieve into a pan. Add the sugar and redcurrant jelly and heat gently, stirring to dissolve. Boil for 2-3 minutes to make a syrup, then cool.
- Slice the remaining strawberries. Break the biscuit into shards. Layer the cheese mixture, strawberries, syrup and biscuit in glasses, reserving a few pieces. Chill (up to 2 hours ahead). To serve, top with the remaining biscuit.
Per serving
698 kcalories, protein 14.0g, carbohydrate 84.0g, fat 37.0 g, saturated fat 17.0g, fibre 1.0g, sugar 59.0g, salt 0.44 g
Recipe from Good Food magazine, June 2002.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/2307/
Your binder
Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.
Ingredients
- 40g butter
- 125ml double cream
- 100g golden caster sugar
- 25g flaked almonds
- 25g shelled pistachios , chopped
- 50g plain flour
FOR THE FILLING AND DECORATION
- 200g packet full fat soft cheese
- 397g can sweetened condensed milk milk
- grated zest of 2 lemons and 8 tbsp juice
- 142ml carton double cream , lightly whipped
- 450g strawberries
- 2 tbsp golden caster sugar
- 2 tbsp redcurrant jelly
Buy ingredients
Search Good Food
Difficulty and servings
Serves 6
Preparation and cooking times
Cook 40 - 45 mins
Plus 4-6 hours chillingIngredients
- 40g butter
- 125ml double cream
- 100g golden caster sugar
- 25g flaked almonds
- 25g shelled pistachios , chopped
- 50g plain flour
FOR THE FILLING AND DECORATION
- 200g packet full fat soft cheese
- 397g can sweetened condensed milk milk
- grated zest of 2 lemons and 8 tbsp juice
- 142ml carton double cream , lightly whipped
- 450g strawberries
- 2 tbsp golden caster sugar
- 2 tbsp redcurrant jelly
Per serving
698 kcalories, protein 14.0g, carbohydrate 84.0g, fat 37.0 g, saturated fat 17.0g, fibre 1.0g, sugar 59.0g, salt 0.44 g
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Latest comments and suggestions
22 December 2007
Lynsey rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
22 July 2008
Pickers rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
25 August 2008
hss commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.