An impressive centrepiece for a dinner party dessert
Ingredients
For the base
200g digestive biscuit
100g unsalted butter , melted
For the filling
3 sheets of leaf gelatine
142ml carton single cream
300g full-fat soft cheese
100g golden caster sugar
finely grated zest of half a lemon
3 tbsp lemon juice
300g strawberry , hulled and chopped
142ml carton whipping or double cream
1 medium egg white
For the sauce
250g strawberries , hulled and chopped, plus about 200g/8oz extra to decorate
finely grated zest of half a lemon
3 tbsp lemon juice
2 tbsp golden caster sugar , or more to taste
Method
STEP 1
Seal the biscuits in a plastic bag and crush them to fine crumbs with a rolling pin. Tip into a bowl and stir in the melted butter, mixing thoroughly so that all the crumbs are soaked. Now tip the mixture into a loose-bottomed 24cm round cake tin, at least 5cm deep, and press down with the back of a metal spoon to make an even layer over the bottom of the tin. Chill in the fridge while you make the filling.
STEP 2
Submerge the gelatine leaves in a dish of cold water, and leave to soak and soften for 5 minutes. Pour the single cream into a pan and bring just to the boil, then take off the heat. Take the gelatine leaves out of the water, give them a good squeeze to get rid of excess water, and stir one by one into the cream (they will dissolve instantly). Leave to cool for a few minutes.
STEP 3
Beat the cheese in a bowl with the sugar, lemon zest and juice until smooth and creamy. Mix in the cream and gelatine mixture and the chopped strawberries.
STEP 4
In another bowl, lightly whip the whipping or double cream so it falls in soft peaks, then fold it into the strawberry mixture. Whisk the egg white in a clean bowl until it forms stiff peaks, then fold gently into the cheese mixture. Pour into the cake tin and smooth down lightly. Chill for at least 21⁄2 hours until set.
STEP 5
To make the sauce, blitz all the ingredients in a food processor or blender. Taste and add more sugar if needed, then pour into a jug and keep in the fridge until you’re ready to serve. (Both cheesecake and sauce can be made a day ahead.)
STEP 6
To serve, run a knife between the cheesecake and the tin to loosen it, remove it from the tin, then take it off its base and put it on a serving plate. Halve the extra strawberries lengthways, pile them in the middle and serve with the jug of sauce.
