Tom Kerridge's Strawberry Cheesecake Pots
In the UK we grow some of the very best soft fruits in the world. And when strawberries are in season, there's no better pairing than strawberries and cream. Tom's light and creamy individual cheesecakes elevate this classic combo with a retro twist. They can be made ahead and kept in the fridge until ready to serve.
Ingredients
For the Base:
For the Filling:
To Finish:
Method
- Put the shortbread into a sealable plastic bag and bash gently with a rolling pin to crush. Spoon the crumbs evenly into 4 serving glasses and press down to form a base. Set aside.
- For the filling, put the cream cheese, whipping cream, icing sugar, vanilla seeds and lemon juice into a large bowl and whisk using a hand-held electric mixer until smooth and thick. Cover and chill in the fridge for 1 hour.
- For the strawberry purée, put the strawberries and icing sugar into a small saucepan and bring to a simmer over a medium heat. Cook gently for 4-5 minutes until the fruit softens. Remove from the heat and blitz to a purée using a stick blender or free-standing blender. Pass the purée through a sieve and leave to cool.
- To assemble, put the cream cheese filling into a piping bag fitted with a small plain nozzle. Pipe half of the filling evenly over the crumb base in the glasses then spoon on the strawberry purée. Pipe the remaining cream cheese filling on top and finish with the sliced strawberries.
- Keep the cheesecake pots in the fridge until you are ready to serve.
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