Ingredients Jump to Instructions ↓

  1. 3 pieces ready-made shortbread

  2. 55g/2oz pecan nuts

  3. 25g/1oz butter , melted

  4. 1 vanilla pod , seeds scraped out

  5. 100ml/4fl oz whipped cream

  6. 100ml/4fl oz Greek yoghurt

  7. lemon , zest only

  8. 2 tbsp icing sugar

  9. 4 strawberries,

  10. 4 sliced 4 strawberries, chopped

  11. 1 tbsp icing sugar

Instructions Jump to Ingredients ↑

  1. Make the base of the cheesecake by crushing the shortbread and nuts together in a bowl. Add the butter and mix together well. Place three 5cm/2in chefs' rings onto a large plate and divide the base mixture between them, pressing the mixture down lightly.

  2. For the topping, mix together the vanilla seeds, whipped cream, Greek yoghurt, lemon zest and icing sugar in a clean bowl. Spoon the cream mixture into the three rings and smooth the tops with a knife.

  3. Technique: Zesting citrus fruit Lay the four sliced strawberries on top and refrigerate for five minutes.

  4. For the coulis, place four chopped strawberries and the icing sugar into a food processor and blend to a smooth sauce.

  5. When ready to serve, carefully remove the chefs' rings from the cheesecakes and pour over the coulis.


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