https://www.instagram.com/reel/DaIkL14gY-9/?igsh=aTgwYWh0Y3l1Yjhj
- #Ad | Strawberry season is in full swing and this Irish Strawberry Baked Cheesecake from our @simplybetterds brand ambassador @Neven Maguire is the perfect way to use our delicious Simply Better Irish strawberries from @clarkesfreshfruit. Find the recipe below and shop the ingredients online or in your local @dunnesstores
Ingredients | Serves 6-8
FOR THE BASE
1 Pack Simply Better Normandy Butter Vanilla Sablé Biscuits
60g Simply Better Abernethy Sea Salted Butter, melted
FOR THE CHEESECAKE FILLING
3 Tubs Simply Better Irish Original Cream Cheese
180g Simply Better Greek Yogurt (10% Fat)
200g Caster Sugar
3 Simply Better Irish Free Range Corn Fed Large Eggs
1 Tsp. Vanilla Extract
FOR THE TOPPING
1 Bag of Simply Better Frozen Irish Strawberries
1 Pack Simply Better Irish King Strawberries, sliced
3 Tbsp. Water
3 Tbsp. Sugar
1 Tbsp. Cornflour
Method
1. Preheat the oven to 180°C Fan.
2. Combine the frozen strawberries, water, sugar and cornflour in a saucepan and bring to the boil, reduce the heat then simmer for 5-10 minutes until the strawberries are soft, then hand blend and simmer again for a further 10 minutes until reduced and thickened. Allow to cool before you stir in the fresh strawberries.
3. Blitz the biscuits until you achieve fine breadcrumbs and mix through the melted butter.
4. Line a spring form tin with baking parchment so that it is coming up the sides. Tip the biscuit into the base and spread out with the back of a spoon. Bake in the preheated oven for 8 minutes. Remove and allow to cool.
5. Reduce the temperature of the oven to 160°C Fan.
6. Mix all of the cheesecake filling ingredients until well combined. Pour over the cooled base and bake for 45-50 minutes, it should have a slight wobble in the centre. Turn off the oven and allow it to sit for another 10-15 minutes before removing. Allow to cool then leave to chill in the fridge overnight.
7. Top with the strawberries before serving.1w
Foodaware 