Paul Rankin layers citrusy crushed biscuits, stewed strawberries and cheesecake in this easy yet dramatic dessert.
150g/5¼oz crushed digestive biscuits
2 tbsp melted butter
2 tbsp caster sugar
½ tbsp freshly grated lemon zest, very finely chopped
6 tbsp orange juice or juice from the strawberries
1 tbsp lemon juice
1 tbsp water
2 tsp cornflour, dissolved in a little cold water or orange juice
100g/4oz caster sugar
1kg/2lb 3¼oz strawberries, cleaned and sliced
2 sheets gelatine
1-2 tbsp of lemon juice
350g/12¼oz cream cheese
225g/8oz caster sugar
300g/10½oz thick Greek-style yoghurt
1 tbsp of vanilla extract
For the biscuit layer, mix all the biscuit ingredients together and reserve.
For the strawberry layer, place the lemon juice and water into a small saucepan and mix in the cornflour well.
Bring to the boil and when the cornflour is dissolved, mix in the sugar and the strawberries.
Heat gently to dissolve the sugar. Remove from the heat, and allow to cool and thicken.
For the cheesecake mixture, soften the gelatine in the lemon juice and a spoonful of water if needed, for 3-5 minutes.
Heat the mixture gently over a low heat in a small saucepan until the gelatine is completely dissolved.
Meanwhile whisk the cream cheese and the sugar in a mixer or blender on medium speed.
When the sugar is dissolved turn down the speed and add the yoghurt and the gelatine.
When the mixture is blended together add the vanilla extract.
To assemble, place the biscuit layer into the base of six wine glasses, add a good dollop of cheesecake mixture, then add some strawberries. Chill the mixture for a few hours and top with whipped cream and a sprig of mint. Serve immediately.
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