Who doesn’t love cheesecake? We love this no-bake recipe as it’s ready in next to no time, and if that wasn’t enough, it doesn’t include any sugar!
YOU WILL NEED:
50 g /1 ¾ oz roasted hazelnuts, finely chopped
100 g/3 ½ oz Scottish oatcakes, broken up
50 g/1 ¾ oz stoned dates
50 g/1 ¾ oz unsalted butter, melted
400 g/ 14 oz cream cheese
1 tsp vanilla extract
300 g/10 ½ oz strawberries, puréed, plus extra to serve (optional)
300 ml/ ½ pint double cream
Makes: 4 medium-sized pizzas
Prep time: 20 mins, plus 30 mins prooving time
Cook time: 12 mins
HOW TO MAKE IT:
1. Line the base of a 20 cm/8 inch loose-based cake tin with baking parchment. Put the hazelnuts and oatcakes in a food processor and blitz them for a few seconds until everything is finely chopped and looks like breadcrumbs. Add the dates and blitz again until the mixture is soft. Add the melted butter; mix well and press the mixture into the tin with the back of a spoon. Chill this in the fridge for 15 minutes.
2. Meanwhile, make the topping. In a bowl mix together the cream cheese, vanilla extract and three-quarters of the puréed strawberries.
3. Whisk the cream until it is stiff, but still soft. Fold it gently into the cream cheese mixture. Remove the base from the fridge and spoon over the topping.
4. Drizzle over the remaining strawberry purée in an outward spiral from the centre and then run a skewer through the spiral to get a marbled effect. Chill the cheesecake in the fridge for at least 1 hour and then serve with strawberries on the side (if using)
Recipe: Ella’s Kitchen The Cook Book – the Red One is out now (£14.99, Hamlyn). Visit EllasKitchen.co.uk for more information.
Mini pumpkin tarts. The small but tasty treats are a must-try this Autumn.