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Picture: Astrid Volzke/The West Australian

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
Serves 6

Base:
100g butter
200g digestive biscuits, crushed

Cheesecake Filling:
500g cream cheese, softened
120g caster sugar
1 tsp vanilla extract
1 lemon, zest and juice
250ml cream, lightly whipped

Sauce:
50g caster sugar
400g fresh strawberries, hulled and quartered - keep 6 unhulled aside for garnish
fresh berries to serve

Melt 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.