Strawberry cheesecake crunchies

Strawberry cheesecake crunchies

  • Rating: 5 out of 5.2 ratings
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  • Preparation and cooking time
    • Cook: -
    • Plus 4-6 hours chilling
  • Easy
  • Serves 6

A wonderful fuss-free dinner party dessert

Nutrition: per serving
HighlightNutrientUnit
kcal698
fat37g
saturates17g
carbs84g
sugars59g
fibre1g
protein14g
low insalt0.44g
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Ingredients

For the filling and decoration

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

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    Overall rating

    Rating: 5 out of 5.2 ratings
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