Alice's Strawberry Cheesecakes with Strawberry Coulis

Added on 01 July 2014

Two 14 year old cooks from the Isle of Wight have been crowned Create and Cook Competition champions by BBC2’s Masterchef: The Professionals champion, Chef Steven Edwards, winning praise for their impressive use of Island produce as well as £1000 for their school’s food technology department. Read the whole story. Alice Hyde's winning recipe is below.

Serves 2

Biscuits
75g Calbourne Water Mill soft plain flour*
50g butter, chilled and diced
25g Fairtrade golden caster sugar
25g butter, melted
1 dsp clear local honey

Filling
125g cream cheese
100ml Isle of Wight double cream
1 tsp clear local honey
Juice of 1 lemon

Coulis
400g Isle of Wight strawberries, hulled
3 tbsp icing sugar
 

Method
Biscuits
1.  Preheat oven 170C Gas Mark 5
2.  Sieve the flour into a large bowl. Rub in the butter, and stir in the sugar. Bring together to form a dough.
3.  Roll out the dough on a floured work surface, to the thickness of a 2p coin. Using a 5cm round cutter, cut out 6 biscuits, and place on to a lightly greased baking tray.
4. Bake for 12 -15 minutes.
5. Remove from the tray on to a cooling rack.
6.  When biscuits are cold, put into a plastic bag and crush lightly using a rolling pin. Put biscuit crumbs into a bowl with the melted butter and honey and stir together.
7.  Place two deep metal rings on a baking tray, press the biscuit mixture into the base and leave to set.

Filling
1. Mix together cream cheese, double cream, honey and the juice of half a lemon in a large bowl. Spoon the mixture on to the biscuit base, chill for 20 minutes.

Coulis
1.  Keep 6 whole strawberries. Slice the rest of the strawberries into a bowl, add the remaining lemon juice and icing sugar. Crush with a fork or blend in a food processor. Pour mixture through a sieve to remove any seeds.

To serve: slice the rest of strawberries and place on top of the cheesecakes. Drizzle over the coulis.

*available from The Southern Co-operative Local Flavours range

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