Popped into a farm shop on our way back from an early morning walk on the beach and they had some ruby red, fragrant strawberries which we couldn’t resist. So, instead of simply serving them with lashings of cream (which, of course, is an excellent way to eat them), I decided to make this no cook pie. 30 mins plus chilling. We all liked the combination of the sweet fruit, caramelised nuttiness and creamy centre – especially Marvellous-Mother-In-Law!
NUTTY STRAWBERRY CHEESECAKE
For the base
60g butter, melted, plus extra for greasing
15 digestive biscuits
85g crunchy peanut butter
For the filling
200g crème fraîche
200g full-fat cream cheese
25g icing sugar, sifted
½ tsp vanilla extract
For the topping
Icing sugar for dusting (optional)
40g peanut brittle bar, crushed
Punnet of small strawberries, hulled
How to prepare
Grease a 20cm round sandwich tin with a loose bottom and line the base with parchment. Finely crush the biscuits – putting them in a bag and bashing with a rolling pin works well.
Work the butter and peanut butter into the biscuits until the mix looks like wet sand. Using the back of a large spoon, press the mix evenly and firmly over the base and up the sides of the tin. Pop in the freezer for half an hour or so.
Beat the filling ingredients until thick. Fold in the crushed peanut brittle. Spoon into the biscuit case, then arrange the strawberries on top. Chill in the fridge for at least 2 hrs.
To serve, carefully push the very cold pie up out of the tin (stand it on a can of baked beans or something similar and gently press downwards – it comes away surprisingly easily). Looks pretty dusted with icing sugar. Best served straight from the fridge.
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