Have a go at creating my utterly delicious deconstructed cheesecake!
Ingredients:
For the shortbread
150g Plain flour
½ Tsp salt
50g Caster sugar
125g Unsalted butter
For the raspberry cream
225g Cream cheese
60g Icing sugar
300ml Double cream
1 Vanilla pod (deseeded)
100ml Raspberry puree
For the garnish
20g Fresh basil
100g Caster sugar
8 Strawberries
Raspberry paint (a little puree mixed with icing sugar)
Wayne’s top tip:
For a lighter treat, use low fat cream cheese and swap the double cream for single cream.
Method:
To make the shortbread
Pulse butter and flour in a food processor, adding the sugar and salt until it comes together.
Roll out and cut into discs.
Refrigerate for 30 minutes.
Once chilled, bake at 150C for 8-10 minutes.
Once baked, set on a cooling tray and dust liberally with sugar.
To make the raspberry cream
Cream the cheese, vanilla, sugar and puree.
Add the double cream and mix until you reach the desired consistency. (You can use a hand whisk or machine)
To make the garnish
In a food processor, blitz the basil and sugar until it turns green, and pass through a sieve.
Marinade the strawberries in the basil sugar.
Mix a touch of puree with icing sugar for the raspberry paint.
Plate as pictured or get creative.
