When it comes to desserts, which one is your favourite? Are you more of a tiramisu kind of person or do you prefer something light and fluffy like a lemon meringue?
Well, we have a recipe that could completely change that thanks to Ben Ebbrell, chef at Sorted Food.
He has three million subscribers on YouTube where he creates delicious recipes for us to recreate at home.
This time he has shared his strawberry cheesecake with marshmallow and almond crumb recipe which serves four people.
How to make Ben Ebbrell’s delicious strawberry cheesecake with marshmallow and almond crumb:
Ingredients:
For the base
200g shortbread
100g digestive biscuits
80g unsalted butter
Two tbsp strawberry jam
For the almond crumb
50g blanched almonds, roasted
50g digestive biscuits
50g soft light brown sugar
25g plain flour
60g unsalted butter, chilled
For the cheesecake mix
100g strawberries
150ml double cream
500g white chocolate
50g unsalted butter
500g cream cheese
For the meringue
Four large egg whites
300g caster sugar
One vanilla pod
Method:
First, you will need to blitz the shortbread and digestive biscuits to a fine crumb and melt the butter.
Combine the two in a large mixing bowl until the texture is like wet sand. Next, pack the mix into the bottom of four deep 9x9cm rings, making sure it’s level. Put this into the fridge to set.
Then you will need to preheat the oven to 180oC. Blitz the almonds and the digestives to a fine crumb and combine them with the sugar and flour.
Add the chilled butter and use your fingertips to combine it with the biscuit mix until you have Spread the mix on the baking sheet in an even layer and freeze for 10 minutes.
Bake for 15 minutes, stirring every five minutes. Once golden brown and crisp, leave the crumb to cool completely. Spread the jam over the cooled base, then spoon the streusel nut mix into each ring and gently press into a layer but do not compress completely like the biscuit layer.
Melt the chocolate, butter and vanilla in a bowl in the microwave. Hull the strawberries, add half of them to a mini food processor and blitz (or just mash up with a fork).
Mix the strawberries, cream, sugar and the cream cheese until combined and smooth. Stir the chocolate mix into the cream mixture.
Dice the remaining strawberries into small cubes and fold them into the cheesecake mix. Pour the mix into the rings, over the almond crumb.
Pull the rings up straight away (the cheesecake mix should be firm enough to hold, but warm enough to slide neatly out. Set in the fridge for an hour or more if making in advance.
Add the egg whites and caster sugar to a heat-proof mixing bowl and whisk over a pan of simmering water (making sure that the bottom of the bowl does not touch the water. Whisk until the egg whites are warm and the sugar has dissolved so that the mixture is smooth. Remove the eggs from the heat and whisk using a stand mixer or electric whisk until the meringue is cool and just holds its form.
Rest the ring moulds on top of the chilled cheesecake mix, then pipe the meringue into the rings. Carefully lift the rings to get a clean meringue layer with a little ridge all the way around, created when removing the ring.
Using a palette knife, smooth out the top of the meringue if you need to. Blowtorch the meringue to brown it all over. Serve a cheesecake per person!
