Strawberry-mallow cheesecake

Ingredients

  1. Step 1 7 sheets leaf gelatine
  2. Step 2 500g strawberry , plus a few extra small ones, halved, to serve
  3. Step 3 100ml milk
  4. Step 4 250g tub ricotta
  5. Step 5 140g caster sugar
  6. Step 6 300ml double cream
  7. Step 7 200g bag pink and white marshmallow , snipped into quarters or use mini ones
  8. Step 8 icing sugar , for dusting
  9. Step 9 175g cold butter , chopped
  10. Step 10 200g plain flour
  11. Step 11 85g caster sugar
  12. Step 12 little sunflower oil , for the tin
Strawberry-mallow cheesecake
Calories: 523 Carbohydrate: 60 g Protein: 7 g Fat: 28 g
Cook time: 70 minutes Prep time: 40 minutes Total time: 110 minutes Servings: 12

TAGS

Afternoon tea Dessert American Baked cheesecake Biscuit base Buttery biscuit base Chilled dessert Dinner party Make Ahead Sara Buenfeld Strawberries and cream Strawberry shortbread Strawb Vitamin c

Directions

  1. Step 1 First, make the shortbread base. Heat oven to 160C/140C fan/gas 3. Rub the butter into the flour and sugar until the mixture makes a sticky dough. You can do this by hand or in a food processor. Press evenly into the base of a non-stick 26cm springform tin and smooth with the back of a metal spoon. Prick all over with a fork, then bake for 25-30 mins until pale golden. Cool, then carefully oil the sides of the tin using kitchen paper.
  2. Step 2 To make the filling, soak the gelatine in cold water for a few mins to soften. Meanwhile, purée the strawberries in a food processor or with a hand blender until very smooth, then rub through a sieve to remove all the seeds. Pour the milk into a small pan and warm gently. Squeeze the gelatine of excess water, add to the milk, then remove from the heat and stir to dissolve. Cool.
  3. Step 3 Stir the strawberry purée, gelatine mixture, ricotta and sugar together until smooth. In a separate bowl, whisk the cream until it softly holds its shape, then fold into the strawberry mixture with three-quarters of the marshmallows.
  4. Step 4 Carefully pour onto the cooled base and scatter over the remaining marshmallows. Cover the tin with cling film and chill until firm, preferably overnight. Cheesecake can be made 2 days ahead if kept chilled.
  5. Step 5 Carefully remove the cheesecake from the tin. Decorate with extra berries and finish with a dusting of icing sugar.