Clodagh's Strawberry Shortbread Cheesecake 🍰
Wimbledon is back, and strawberry fever is upon us! Clodagh is in the kitchen today to show you how to make the most of this year’s juicy crop, with her simple strawberry shortbread cheesecake - perfect to enjoy with friends in the sunshine.
Strawberry Shortcake Cheesecake
200g shortbread biscuits
200g digestive biscuits
300ml double cream
340g cream cheese
juice of 2 lemons
150g caster sugar
100g strawberries, cut into pieces
For the strawberry puree:
30g caster sugar
1. Line the base of a 20cm spring cake tin with parchment paper.
2. Place the shortbread and digestive biscuits in a food processor and blitz until you get a breadcrumb-like consistency. Pour in the butter and blend for 30 seconds. Spoon the biscuit base into the prepared tin and use the back of a spoon to smooth it flat. Put the tin into the fridge to chill while you make the topping.
3. To make the strawberry puree, place the strawberries and 30g of caster sugar in a small saucepan over a low heat, stir so that the sugar is coating the strawberries. Allow the strawberries to cook for about 5 minutes, until they soften. Blitz the cooked mixture in a blender, then push through a sieve to remove the seeds and allow to cool.
4. Whip the cream using a whisk or mixer, once the cream is whipped, add in the sugar, cream cheese and lemon juice and fold together until fully mixed. Add the chopped strawberries and gently fold together.
5. Remove the baking tin from the fridge and spoon in the cheesecake mixture. Use the back of a spoon to smooth out the top, then pour a little of the strawberry puree on top and use the back of a spoon to swirl it into the cheesecake mixture.
6. Place the cheesecake into the fridge for 2 hours, or until fully set. Serve with the remaining strawberry sauce.