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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