Strawberries & cream cheesecake

Strawberries & cream cheesecake
Wimbledon Strawberries

There’s nothing better than watching Wimbledon¬†whilst eating¬†delicious strawberries and cream!

Make your strawberry ripple cheesecakes portable by packing them into jam jars to enjoy on a summer picnic.


Ingredients

200g buttery biscuits
200g cream cheese
200ml double cream
6 tbsp. icing sugar
2 tsp. vanilla extract
500g strawberries, halved or quartered

You will need
8 jars with lids

Method

  1. Blitz the biscuits to crumbs in a food processor or in a bowl with the end of a rolling pin. Divide the biscuit crumbs between the jars.
  2. In a large bowl, whisk the cream cheese, cream, 5 tbsp. icing sugar and the vanilla extract until softly whipped. Tip half the strawberries and the remaining sugar into another bowl and crush with a fork to a purée. Ripple the purée through the cream and divide between the jars. Top each cheesecake with remaining strawberries, secure the lids and chill until ready to pack up. Transport in a cooler bag.

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