STRAWBERRY CHEESECAKE CRUNCHIES
A wonderful fuss-free dinner party dessert
Provided by Mary Cadogan
Categories Buffet, Dessert, Dinner, Lunch, Supper, Treat
Time 45m
Number Of Ingredients 13
Steps:
- Preheat oven to 180C/gas 4/fan 160C. Line a baking sheet with non-stick parchment. Slowly bring the butter, cream and sugar to the boil, stirring. Take off the heat and stir in the nuts and flour. Spread half the mixture in a 20cm round on the baking sheet. Bake for 10-12 minutes until lightly browned. Cool for 2 minutes on the sheet and then transfer to a rack to go brittle and crispy. Repeat with the other half.
- Beat the cheese until softened, and then gradually beat in the milk, lemon and lightly whipped cream. Chill for 2-4 hours until softly set.
- Squash four strawberries through a sieve into a pan. Add the sugar and redcurrant jelly and heat gently, stirring to dissolve. Boil for 2-3 minutes to make a syrup, then cool.
- Slice the remaining strawberries. Break the biscuit into shards. Layer the cheese mixture, strawberries, syrup and biscuit in glasses, reserving a few pieces. Chill (up to 2 hours ahead). To serve, top with the remaining biscuit.
Nutrition Facts : Calories 698 calories, Fat 37 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 84 grams carbohydrates, Sugar 59 grams sugar, Fiber 1 grams fiber, Protein 14 grams protein, Sodium 0.44 milligram of sodium
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