We love the idea of strawberries and cream whipped up into a cheesecake to serve on Mother’s Day or at Easter. Sometimes the best gifts are lovingly home-cooked. So, if you’ve got a spare 30 minutes and have 8 people to share with (or perhaps less? We don’t mind big portions!) stock up on ingredients from Booths in Wainwright’s Yard and follow their recipe thanks to the Boho Baker.
1 Line a 20cm round cake tin with greaseproof paper.
2 Blitz the shortbread in a food processor. Alternatively, seal in a food-safe bag and break with a rolling pin.
3 Melt the unsalted butter and stir into the shortbread crumbs. Press the dough evenly into the base of the cake tin and refrigerate for 1 hour.
4 Whisk together the cream cheese and caster sugar, then whip the double cream until stiff peaks form, before folding it into the cheese and sugar mixture.
5 Gently stir in the vanilla extract. Set aside approximately one third of the cheesecake mixture in a separate bowl.
6 Puree the strawberries by blitzing them or mashing with a fork. Fold them into the larger portion of the cheesecake mixture.
7 Tip the strawberry mixture onto the shortcake base, gently smoothing with the back of a spoon. Then add the reserved vanilla cheesecake mixture on top. Refrigerate overnight.
8 Use sliced strawberries, whole blueberries and mint to decorate. Keep refrigerated and enjoy within two days.