Use a teaspoon to scoop out the insides of each strawberry. I took inspiration from this awesome recipe from Pinch of Nom and made up a batch of lemoncheesecake stuffed strawberries
Remove the tops of the strawberries Using a small sharp knife cutting out a cone shape from inside the middle of each strawberry - you want a small hole in the middleMix together the Quark, cream cheese, powdered sugar and vanilla extract and beat until smooth
A sticky oat crust filled with a syn free strawberry & vanilla cheesecake filling and topped with chopped strawberries, it really doesn’t get much better than that…unless you account for the fact that you can enjoy TWO of these bad boys for your Healthy Extra B and just a third of your Healthy Extra A
To make the lemon curd, I’ve always used this method my mum taught me, which seems pretty much identical to the one you’ll find on both Nigel Slater’s website, and BBC Good Food, so it must be good
I have also used large amounts of milky bar white buttons to make this cheesecake but you do need a lot to carry through the flavour and the Aldi block of white chocolate works better
Enjoy the lemon crunch cheesecakeand I’ll catch up with you next week. And that adds a whole new element of flavour and also a crunchy bite which really compliments the creamy lemon topping
Deep StrawberryCheesecake. My lemon curd and raspberry no-bake cheesecake contains dairy, so it's not suitable for my vegan readers, but I did recently make a rather gorgeous vegan no-bake Oreo and caramel cheesecake
This version, made with a baked lemoncheesecake filling, combines the best of both pie andcheesecake worlds and the layer of tangy lemon curd that oozes out the bottom when you cut it, adds an extra heavenly dimension
Next fold in the soured cream, lemon juice, vanilla and finally the strawberries. Take your chilled base from the fridge and spoon the mixture in the centre and begin working it to the edges with a large spoon or spatula, being careful not to knock over your strawberry edge
I like to keep my Overnight Oats quite simple, and often just do the standard yogurt, oats and a bit of fruit, but when the inspiration struck for my StrawberryCheesecake ones I just had to make them
I am a complete chocolate addict but I do also love a nice fruity cheesecake – so I’ve married the two and got this FABULOUS white choc andstrawberrycheesecake
Before serving, top each cheesecake with lemon curd, fresh whipped cream and berries. Place the Newtons Lemon Fruit Thins into the bowl of a food processor, attach the lid and pulse the machine until you have fine cookie crumbs
To make the lemon curd, I’ve always used this method my mum taught me, which seems pretty much identical to the one you’ll find on both Nigel Slater’s website, and BBC Good Food, so it must be good
If you are looking for a healthier version of normal cheesecake then this dessert is perfect as the Angel Delight can be made with semi-skimmed milk and therefore contains a fraction of the calories and fat than you would find in a normal cheesecake
1/3 cup lemon juice. 250g strawberries boiled in 1/4 cup water and 2 tbsp castor sugar then processed in a food processor till smooth (save a few whole berries for decoration)
Slowly beat in the lemon juice until the mixture is thick and creamy. Carefully remove the cheesecake from the cake tin, transfer to a large serving plate and arrange the mandarin segments on the top
It's actually a strawberryand citrus cheese cake. I thought I would try and pop one up each week. I find it far too sweet without the addition of either lemon or lime
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