No-cook strawberry cheesecake sundaes
- Barney Desmazery
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Serves 4
Easy
Prep: 30 mins
No cook
A star rating of 4.7 out of 5.6 ratingsRate
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Don’t have time to make a traditional cheesecake for dessert? These sundaes are a great way to enjoy all those flavours without the need for setting
Vegetarian
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Showing items 1 to 3 of 3
Baileys cheesecake
A star rating of 4.4 out of 5.43 ratings
Apple crumble sundae
A star rating of 4.4 out of 5.24 ratings
Blackcurrant cheesecake ice cream
A star rating of 4.8 out of 5.4 ratings
Ingredients
Nutrition
Units:
MetricUS
-
600g strawberries
thickly sliced
-
1 tbsp golden caster sugar
-
½ lemon
juiced
-
300ml double cream
-
50g icing sugar
sifted
-
1 tsp vanilla extract
-
165g full fat soft cheese
-
2 tbsp strawberry jam
-
8 shortbread biscuits
roughly crumbled
-
8 scoops vanilla ice cream
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Nutrition: Per serving
- kcal964
- fat68g
- saturates42g
- carbs74g
- sugars63g
- fibre6g
- protein10g
- salt0.7g
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Method
-
step 1
Toss the strawberries with the caster sugar and half the lemon juice. Set aside for 30 mins.
-
step 2
Meanwhile, whisk the cream with the icing sugar, vanilla and the rest of the lemon juice until billowy and just holding its shape. Beat the soft cheese into the whipped cream until smooth, and set aside. Or, transfer the mixture to a piping bag fitted with a star nozzle. Will keep chilled for up to a day.
-
step 3
Tip a third of the macerated strawberries into a blender, along with their juices and the jam, then blitz to make a sauce.
-
step 4
To assemble, divide half the crushed shortbread between four sundae or highball glasses. Pipe over some of the cheese mixture or spoon it on top, then arrange a few strawberry slices around the inside of the glass and drizzle in some strawberry sauce. Add the rest of the crushed shortbread, then spoon or pipe in another layer of cheese mixture, add a scoop of ice cream, and arrange most of the remaining sliced strawberries on top (reserve a few for garnishing). Spoon in the rest of the sauce, then top with another scoop of ice cream and spoon or pipe over the remaining cheesecake. Garnish with a couple of strawberry slices each and serve with long spoons.
Recipe from Good Food magazine, June 2024
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A star rating of 4.7 out of 5.6 ratings
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