| Home |
| Events |
| Sponsors |
| Food Market |
| Restaurants |
| About the Festival |
| Chefs |
| News |
| Friends of Festival |
| Education Trust |
|
International Food Market:
Celebrity chefs
Demonstrations
Food events
more...
|
|
 |
|
|
| |
|
| >QUICK STRAWBERRY CHEESECAKE |
|
| SATURDAY |
A very easy uncooked cheese cake that you can whiz up in moments. The taste of summer on a plate!
175g (6 oz) digestive biscuits
75g (3 oz) butter
300g carton smooth white cheese
50g (2 oz) caster sugar
150ml (5 fl oz) double cream
For the topping
350g (12 oz) small ripe strawberries, hulled and halved if necessary
4 tablespoons seedless strawberry (or raspberry) jam
4 tablespoons water
Crush the digestive biscuits ion a plastic bag with a rolling pin. Melt the butter and mix with the biscuit crumbs. Press the crumb mixture into the base of a 20cm (8 in) spring-form cake tin or flan ring. Place in the fridge to firm up while you make the topping.
Mix the smooth white cheese with the caser sugar, then, using a fork, beat in the cream, until the mixture is thick and light.
Spread the cream and cheese mixture evenly over the crumb crust. Heap the strawberries on top, to cover it.
Put the jam and water into a small saucepan and heat gently until the jam has melted. Stir, then drizzle all over the top of the strawberries, to glaze the cheese cake.
You can serve this immediately if pressed, or leave it to chill for an hour or so until required.
|
| Serves 4-6 |
|
|
|
|
|
