Ingredients
- 600g strawberries, hulled
- 125g icing sugar
- 2 tbsp lemon juice
- 16 shortbread bites, or 8 other shortbread biscuits
- 1 x 180g pack full-fat soft cheese
- 1 tsp vanilla bean paste or 2 tsp vanilla extract
- 300ml double cream
Step by step
Get ahead
Make a few hours before and chill. Decorate before serving.
- For the coulis, dice half the strawberries into small pieces and put in a small pan with 100g of the icing sugar plus the lemon juice. Simmer for 10 minutes over a medium heat until slightly reduced, then pour into a heatproof bowl and leave to cool, then cover and chill.
- Bash the shortbread into small pieces in a sandwich bag with a rolling pin and add most of them to the bottom of a medium-sized trifle bowl, reserving a handful for the top.
- Mash 150g of the remaining strawberries to a rough purée in a bowl using a fork or potato masher, then beat in half the soft cheese. Mash the remaining soft cheese in another bowl with the vanilla and 25g icing sugar.
- Whip the double cream in a clean bowl until just thickened and holding very soft peaks, then fold half of it into the mashed strawberry mixture, and half into the vanilla mixture. Fold in briefly with a spatula or metal spoon until just combined.
- Spoon the two cheesecake fillings into the bowl, layering alternate spoonfuls with drizzles of the coulis (reserving some to finish) and some of the remaining strawberries, halved. Chill for at least 1 hour or until ready to serve.
- Sprinkle with the reserved shortbread crumbs, and spoon over the rest of the coulis and halved strawberries to serve.
source:https://www.sainsburysmagazine.co.uk/recipes/desserts/strawberry-cheesecake-bowl
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