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Deconstructed strawberry cheesecake and honey crisp toast

Deconstructed strawberry cheesecake recipe

Deconstructed strawberry cheesecake and honey crisp toast

PT1H30M

Why not try?

1
Preheat the oven to 90°C
2
For the cheesecake, whisk together the cream cheese, milk and double cream until smooth. Set aside
  • 220g of cream cheese
  • 10ml of full-fat milk
  • 35ml of double cream
3
Whisk the eggs and sugar together until smooth. Allow to settle, skimming off the foamy mixture that floats to the top
  • 1 egg yolk
  • 1 egg
  • 42g of sugar
4
Combine the whisked eggs and sugar with the cream cheese mixture. Pass through a sieve and set aside
5
Pour into a 28cm x 13cm x 7cm container and cook in a bain marie for 1 hour until just set and firm on top. Remove and allow to cool before refrigerating
6
Preheat the oven to 180°C/gas mark 4. Heat the honey in a pan until boiling then whisk in the butter
  • 1 tbsp of clear honey
  • 20g of unsalted butter
7
Brush the bread liberally with the honey butter and place the slices onto a non-stick baking tray
  • 4 slices of sourdough bread
8
Bake in the oven for 4-5 minutes until caramelised. Remove from the tray and set aside to cool. It should turn crispy when completely cool
9
Hull and quarter the four reserved strawberries and set aside in the fridge. Hull and roughly chop the rest of the strawberries and set aside in a bowl
  • 1 punnet of strawberries, 4 reserved
10
Melt the sugar in a pan until soft-ball (112°C). Add the chopped strawberries and cook until stewed and soft
  • 50g of sugar
11
Sprinkle in the pectin and stir until dissolved, then transfer the mixture to a liquidizer and blitz until smooth. Transfer to a squeezy bottle and set aside
  • 1g of pectin
12
Swipe a spoonful of cheesecake onto the caramelised bread. Pipe 3 dots of strawberry purée on top of the cheesecake and finish with the strawberry quarters

Ingredients

Metric

Imperial

Strawberry purée

Cheesecake

  • 220g of cream cheese
  • 10ml of full-fat milk
  • 35ml of double cream
  • 1 egg yolk
  • 1 egg
  • 42g of sugar

Honey crisp toast

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