Food Type: Vegetarian
No of Portions: 8
Change no of portions required to :
Ingredients & Prep
650 g full fat cream cheese or Mascarpone
300 g fresh strawberries diced
175 g icing sugar
1 tsp vanilla extract with seeds
300 g digestive biscuits
120 g butter melted additional for lining tin
200 g fresh strawberries quartered
To make sauce place diced strawberries, icing sugar & lemon juice in a saucepan on a low/med heat, stir for about 6 to 8 mins until strawberries are very soft, allow to cool & blitz to a syrup with a hand/stick blender or push through a metal sieve.
Make the base by putting the biscuits in a bag & bashing with a rolling pin or a pan into crumbs, place crumbs into a bowl & add melted butter & stir in to combine.
Take a 23cm removable bottom spring-form cake tin, line with a little butter, then tip butter biscuit crumb mixture in the tin, even out & pack down to form the base. Chill in the fridge.
Place cream cheese in a bowl with the vanilla extract & 3/4 of the strawberry sauce & mix, then in another bowl whip the cream with an electric whisk to firm, then fold carefully into the cream cheese mixture with a spatula, tip strawberry/cream mixture into the tin, smooth out & place in the fridge for at least an hour.
Remove from the tin, use a knife around the edge to loosen. Place the garnish strawberry on top then pour over remaining strawberry sauce.
Suggestion & Tips
Classic pud, you can use other fruit like raspberries or blueberries etc.