Strawberry cheesecake crunchies

Strawberry cheesecake crunchies

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(2 ratings)

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Cooking time

Cook: 40 mins - 45 mins Plus 4-6 hours chilling

Skill level

Easy

Servings

Serves 6

A wonderful fuss-free dinner party dessert

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
698
protein
14g
carbs
84g
fat
37g
saturates
17g
fibre
1g
sugar
59g
salt
0.44g

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

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Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Recipe from Good Food magazine, June 2002

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Comments

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10khughes's picture

was thinking about making these for food tech

hs2320's picture

very, very sweet. wouldn't make this again

jpickers's picture
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Very nice but extremely rich so don't make your serving glass too large. I cooked the biscuit for much longer than 12 minutes and they were still soft rather than crunchy in the middle. I removed the crunchy bits off the edges and put back in the oven to crunch up the middle.

lizzafezza's picture
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Made these for a dinner party, everybody loved them and wanted the recipe. A great hit!

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