dessert

Strawberry Fields Forever…

No-bake strawberry cheesecake

We’re in the midst of a heatwave here, and it brings with it a huge wave of nostalgia for the long hot summers of my childhood.  I’ve been talking with Harry a lot about the things we used to do – running through sprinklers, building endless sandcastles, forts and dams at the beach, and picking soft fruit at farms along the roadside.  I promised him that we’d work our way through the same list too (and add a few more; because everyone should be allowed to create a new bit of history after all..), so last week we gathered up our hats, sturdy sandals and appetites and went in search of the first of the season’s strawberries…

Strawberry fields PYO

strawberry farm pick your own

the perfect strawberry

We picked and picked (and taste-tested) our way through the field until our punnets were full and our mouths a tell-tale red.  The picking was great fun in itself; the strawberries almost an afterthought.  We carefully transported them home and put them to good use, making no-bake strawberry cheesecake desserts, and then homemade strawberry cheesecake caramel ice-cream with the leftovers.  I promise you that these are both delicious and incredibly simple… give them a whirl;

Strawberry cheesecake recipe from KatesCreativeSpace

Firstly wash, hull and slice your strawberries into halves, then set aside…

chopped strawberries

Empty your biscuits/crackers into a plastic bag and bash with a rolling pin until they are nothing more than crumbs.  To help with this stage, imagine you are whacking a small critter that has shot out from under the cupboard, and needs to be stopped dead in its tracks.  Bash them a bit more.  Now tip into a bowl and pour over your melted butter, and stir well.  Heap spoonfuls of the crumb mixture into the base of 6 cocktail glasses (you can use to fill a standard 23cm baking pan if you’d rather make a single cheesecake).  Place in the fridge to chill.

digestives

Now for the cheesecake filling; blend together the cream cheese and icing sugar, and then scrape the vanilla seeds from the pod and add these in too, blending again.  Pour in the double cream and mix well.  Pour or spoon your mixture over the crumb base in the cocktail glasses (or pie dish), and then leave to set in the fridge for at least a couple of hours.

whisk

Now spoon your strawberries over the top and serve to gasps of admiration and gastronomic lust.  Honestly, trust me on this.  Visually, this is a just a more elegant way of serving a sort of deconstructed European cheesecake (never oven-baked, like those in North America, and thus a slightly sharper, more creamy taste).  You can prepare it ahead of time and whip out at the moment critique, and I’m all for desserts like that…

dessert trio

When I was playing around making these I ended up with more of the cheesecake base than I needed, so I was delighted to stumble across a recipe idea from Waitrose (pic below) for homemade strawberry & cookies ice-cream.  I adapted this and mixed my leftover crumb base with some slightly softened vanilla ice-cream, some chopped strawberries and a dollop of caramel sauce.  Mix it up well and then refreeze, and you have an awesomly more-ish homemade ice cream dish…

homemade strawberry cheesecake ice cream

So there you have it; a fun summer activity and then two divine desserts to make with the treasures you bring home.  Bliss…

And finally… thank you for the lovely comments and kind wishes for our wedding anniversary last week; we had a divinely decadent afternoon in the sunshine at a local hotel, being served a seemingly endless afternoon tea; I’m mildly ashamed to say we drank Assam despite the exotic array of teas on offer…

champagne afternoon tea

But were much more adventurous and dedicated in working our way through the entire dessert selection… champagne tea 2

And now I must go; penance beckons, in the form of a very long (and very slow) run…

Have a great sunshiny weekend when it comes!

Kate

Strawberry Cheesecake Cupcakes

The eagle-eyed will have noticed a distinct absence of decadent baking in recent posts, due in no small part to my determination to win our bikini-fit diet race (an alarming thought; my husband in a bikini – let’s hurriedly think of swim shorts).  Well, three weeks have passed and I have to confess that he has won, albeit narrowly. Still, second place is not to be sniffed at, so as he bounces lithely through the kitchen flexing his newly-evident abs, I am turning a blind eye and rewarding myself by baking a batch of these perky beauties (above & below), which after all are, ahem, mostly fruit…

I adapted a recipe from the Hummingbird Bakery Cookbook, substituting their digestive biscuit topping for freeze-dried, crumbled strawberries, and chopping the fruit finely into the sponge mixture for even distribution (the Hummingbird crew like to place strawberries directly into the cupcake cases for a fruity puddle at the base but I find that a bit gloopy for small fingers…).  The cream-cheese frosting offsets the sweetness of the sponge and the end result is a mixture of loveliness which is neither too sugary nor too tart – and just looking at them shining in their jaunty red and pink cups while the kettle boils for an accompanying cup of tea creates a sort of delicious anticipation…

To make the cakes…

Ingredients:

  • 120g plain flour
  • 140g caster sugar
  • 1.5tsp baking powder
  • 40g unsalted butter, softened
  • 120ml milk (they suggest whole milk but I use skim which works fine with less fat)
  • 0.5tsp vanilla extract
  • 1 egg
  • 12 large strawberries, finely chopped.

Mix together the dry ingredients then pour in the milk and vanilla and blend.  Beat the egg and mix in until well-incorporated.  Finally, fold in your finely chopped strawberries (or drop them into the cupcake cases if you prefer). Bake for 20mins at 170/325 degrees c/f.

And for the frosting…

  • 300g sifted icing sugar
  • 50g unsalted butter
  • 125g cream cheese – use regular not reduced fat; the consistency of the latter is runnier and will affect the end result.
  • Dash of food colouring if desired – gel colour gives a lovely intensity and won’t make the frosting watery
  • freeze dried strawberries, sprinkles or other decorations – whatever takes your fancy!

Beat together the icing sugar and butter (I use my trusty Kitchenaid for this and indeed for all baking), then stir in the cream cheese straight out of the fridge.  I added a dash of red gel food colouring with a toothpick and gave a final blitz with the mixer for a soft pink tone and a hint of raspberry-ripple swirliness.  Pipe or spread onto the cakes when cool and then force yourself to jog around the block for 20mins in order to feel virtuous and entitled when you return… then EAT!