We love the idea of strawberries and cream whipped up into a cheesecake to serve on Mother’s Day or at Easter. Sometimes the best gifts are lovingly home-cooked. So, if you’ve got a spare 30 minutes and have 8 people to share with (or perhaps less? We don’t mind big portions!) stock up on ingredients from Booths in Wainwright’s Yard and follow their recipe thanks to the Boho Baker.
For the Base
400g shortbread fingers
1 tbsp unsalted butter
For the Topping
400g cream cheese
225g caster sugar
1 tsp vanilla extract
200ml double cream
50g sliced strawberries
Small handful blueberries
Sprig of fresh mint
1 Line a 20cm round cake tin with greaseproof paper.
2 Blitz the shortbread in a food processor. Alternatively, seal in a food-safe bag and break with a rolling pin.
3 Melt the unsalted butter and stir into the shortbread crumbs. Press the dough evenly into the base of the cake tin and refrigerate for 1 hour.
4 Whisk together the cream cheese and caster sugar, then whip the double cream until stiff peaks form, before folding it into the cheese and sugar mixture.
5 Gently stir in the vanilla extract. Set aside approximately one third of the cheesecake mixture in a separate bowl.
6 Puree the strawberries by blitzing them or mashing with a fork. Fold them into the larger portion of the cheesecake mixture.
7 Tip the strawberry mixture onto the shortcake base, gently smoothing with the back of a spoon. Then add the reserved vanilla cheesecake mixture on top. Refrigerate overnight.
8 Use sliced strawberries, whole blueberries and mint to decorate. Keep refrigerated and enjoy within two days.