An old favourite with a very posh makeover. Play around with the plating as anything goes. You could also try serving this dish in beautiful glasses.RECIPE: Deconstructed Strawberry Cheesecake
200g digestive biscuits, crushedCheesecake Filling:
250ml cream, lightly whippedSauce:
fresh berries to serveMelt butter in a saucepan. Add crushed biscuits and lightly toast for about 5 minutes. Using an electric mixer, beat together cream cheese, sugar, vanilla and lemon zest. When light and fluffy, squeeze in the lemon juice and fold in the whipped cream. Place mixture in the fridge for at least 4 hours, preferably overnight, to chill. For the sauce, place sugar and chopped strawberries in a saucepan and cook over medium heat until the strawberries release their juices. Allow to cool. To serve, place 2 tablespoons of biscuit crumbs in a line. Add three to five quenelles, or rounded balls, of filling and top with strawberry, sauce and berries.
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