Deconstructed Berry Cheesecake

Have a go at creating my utterly delicious deconstructed cheesecake!

Ingredients:

For the shortbread

150g Plain flour

½ Tsp salt

50g Caster sugar

125g Unsalted butter

 

For the raspberry cream

225g Cream cheese

60g Icing sugar

300ml Double cream

1 Vanilla pod (deseeded)

100ml Raspberry puree

 

For the garnish

20g Fresh basil

100g Caster sugar

8 Strawberries

Raspberry paint (a little puree mixed with icing sugar)

 

Wayne’s top tip:

For a lighter treat, use low fat cream cheese and swap the double cream for single cream.

 

Method:

To make the shortbread

Pulse butter and flour in a food processor, adding the sugar and salt until it comes together.

Roll out and cut into discs.

Refrigerate for 30 minutes.

Once chilled, bake at 150C for 8-10 minutes.

Once baked, set on a cooling tray and dust liberally with sugar.

 

To make the raspberry cream

Cream the cheese, vanilla, sugar and puree.

Add the double cream and mix until you reach the desired consistency. (You can use a hand whisk or machine)

 

To make the garnish

In a food processor, blitz the basil and sugar until it turns green, and pass through a sieve.

Marinade the strawberries in the basil sugar.

Mix a touch of puree with icing sugar for the raspberry paint.

 

Plate as pictured or get creative.

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