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  • Olive Magazine

    savour the sunshine

    Jun 17, 2021 7 minutes
    Recipes ANNA GLOVER Photographs JONATHAN GREGSON

    Strawberries and cream shortbread cheesecake

    We’ve combined two favourites – strawberries with cream and cheesecake – into one frozen crowd-pleaser.

    30 MINUTES + FREEZING | SERVES 8 | EASY

    butter 60g, melted, plus extra for the tin
    shortbread biscuits 150g, bashed into crumbs
    double cream 200g
    strawberries 300g, hulled and chopped
    soft cheese 400g
    icing sugar 100g

    TO SERVE

    double cream 150ml
    icing sugar 2-3 tsp
    strawberries 200g, halved
    shortbread biscuits 2, bashed into crumbs

    1 Butter and line a 20-22cm springform tin with baking paper. Mix the butter and biscuit crumbs in a bowl until it looks like damp sand, then press into the base of the tin using the back of a spoon. Chill while you make the filling.

    2 Put the double cream and 100g of the chopped strawberries into a food processor. Pulse for 30 seconds until you have a softly whipped cream – when you run a spoon through it, it should leave a channel and the cream should not fall back in on itself.

    Mix together the soft cheese and icing sugar in a large bowl, then fold in the whipped strawberry cream and another 100g of the chopped

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