The Crown recipe from Pie In The Sky
The East Anglian Air Ambulance puddings cookbook
Baked Strawberry Cheesecake with Pimm's Jelly and Minted - Red Chilli Syrup
INGREDIENTS (serves 6+)
250g ginger biscuits
300g hulled strawberries
175g caster sugar
Grated zest of 1 lime
1 tbsp honey
2 tsp vanilla extract
200g crème fraiche
125g caster sugar
350ml cold water
1 sprig fresh mint
75ml fresh lemon juice
5 leaves gelatine
Minted Red Chilli Syrup
250g caster sugar
1 red chilli, roughly chopped
2 sprigs fresh mint, shredded
to serve, mascarpone
Grease an 18cm springform tin. Crush the biscuits, melt the butter and mix well together. Pour into prepared tin and press down. Refrigerate until set.
Finely dice 150g of strawberries and drain. Pre-heat fan oven to 170c. Whisk together eggs, sugar, zest, honey, vanilla, mascarpone and crème fraiche until smooth. Gently fold in the strawberries.
Spoon mix onto the biscuit base and cook in the oven for 45 minutes until light golden. Cover with a tea towel to cool for an hour or more and refrigerate in the tin.
Run a hot palette knife around the sides and remove tin. Slice remaining strawberries and cover the top.
In a saucepan dissolve the sugar with water and mint by stirring over a hot heat. Remove to one side. Soften the gelatine in cold water for 5 minutes. Once drained, whisk into the sugar solution until dissolved.
Mix in the lemon juice and Pimm’s. Strain and pour into an oiled baking tray to set.
For the syrup, stir together all the ingredients over a gentle simmer for 5 minutes. Strain and chill.
To serve, cut the cheesecake into wedges (using a warm knife) and serve with a quenelle of mascarpone, cubes of Pimm’s Jelly and a drizzle of minted chilli syrup.