Cheesecake with white chocolate, cream liqueur and macerated strawberries
SERVES
8
PEOPLE
PREP TIME
40
MINUTES
COOKING TIME
0
MINUTES
CUISINE
COURSE
Dessert
Method
Using a whisk, beat the cream cheese, lemon rind and juice, vanilla seeds, melted white chocolate and liqueur together, until smooth and light. Fold in the whipped cream until combined. Transfer to a piping bag fitted with a 1cm plain nozzle and place in the fridge until needed.
To assemble the cheesecake, divide the macerated strawberries among martini glasses and crumble the shortbread biscuits on top. Pipe the cheesecake mixture right up to the rim of the glasses and decorate with raspberries, white chocolate curls, dried raspberries, Maltesers, spun sugar and mint sprigs. To serve, arrange the cheesecakes on plates.
Pour the crème de cassis and vanilla extract over the strawberries. Cover with cling film and shake. Leave overnight to infuse.
Ingredients
200g cream cheese
zest and juice of ¼ lemon
½ vanilla pod, split in half and seeds scraped out
100g white chocolate, broken into squares
100ml cream
100ml cream liqueur
4 shortbread biscuits, finely broken up
white chocolate curls, to decorate
dried raspberries to decorate
Maltesers to decorate
spun sugar, to decorate
fresh mint sprigs, to decorate
For the macerated strawberries:
225g strawberries, chopped
2 tbsp crème de cassis
1 tsp vanilla extract
1 tsp mint or basil, chopped
Method
Using a whisk, beat the cream cheese, lemon rind and juice, vanilla seeds, melted white chocolate and liqueur together, until smooth and light. Fold in the whipped cream until combined. Transfer to a piping bag fitted with a 1cm plain nozzle and place in the fridge until needed.
To assemble the cheesecake, divide the macerated strawberries among martini glasses and crumble the shortbread biscuits on top. Pipe the cheesecake mixture right up to the rim of the glasses and decorate with raspberries, white chocolate curls, dried raspberries, Maltesers, spun sugar and mint sprigs. To serve, arrange the cheesecakes on plates.
Pour the crème de cassis and vanilla extract over the strawberries. Cover with cling film and shake. Leave overnight to infuse.
ieFood
Newsletter
Feast on delicious recipes and eat your way across the island with the best reviews from our award-winning food writers.