This month we've had a glut of strawberries from the allotment. I think this has been my favourite recipe for using up the berries mainly because it's not jam!
Ingredients (serves 16)
16 digestive biscuits
600g cream cheese
30g icing sugar
200g puréed strawberries
2 tablespoons water
25g icing sugar
Crumble one digestive biscuit into the bottom of each glass.
Mix the ingredients for the filling together into a smooth pink paste. There should be no flecks of white.
Divide the filling between the 16 glasses.
Simmer the sauce strawberries, water and icing sugar for 5 minutes until the strawberries turn mushy and the liquid thickens to a syrup ingredients.
Strain the sauce through a fine sieve and set aside to cool.
Pour over the cheesecakes once cooked.
Serving these in single portions also stops me from eating quarter of the cake in one sitting. I usually only make 8 cheesecakes at a time and freeze the excess filling and sauce into piping bags then defrost them as needed.