Phil Vickery's Jubilee strawberry cheesecake š°
Itās officially the sweetest time of the year, as strawberry season is here! With 87,000 tons of Britain's favourite fruit expected to be consumed this year, Phil Vickerys at a strawberry farm in Surrey to whip up his deliciously simple strawberry cheesecake - the perfect addition to any jubilee party.
Strawberry cheesecake
Serves 12
Ingredients
For the base:200g coconut biscuits, such as Nice biscuits, crushed25g desiccated coconut85g butter, melted
For the filling:405g Condensed Milk Light500g Mascarpone cheese2 lemons, squeezed (8 tbsp lemon juice)
For the topping:450g strawberries2 tbsp strawberry jamOptional, small handful of toasted, desiccated coconut
Method
1. Grease and base line a 20cm (8") spring-form cake tin.2. Mix together the crushed biscuits, desiccated coconut and melted butter, then lightly press into the base of the tin. Chill.3. Meanwhile, beat together the condensed milk and mascarpone cheese until completely smooth. Add the lemon juice (you need about 8 tbsp) and combine thoroughly. The mixture will thicken as you add the lemon juice.Ā 4. In a blender or food processor, pulse half the strawberries with the jam until lightly crushed, sieve the juice out, leaving small pieces.Ā 5. Spread half the cream mixture onto the biscuit base. Spoon over all the crushed, sieved strawberries, then top with the remaining cream mixture. Chill for at least 4 hours or overnight.6. Arrange the remaining whole strawberries around the edge of the cheesecake, place a spoonful of strawberry jam in the centre and top with a large whole strawberry. If using the coconut, sprinkle around the top.