A truly 'Indulge Yourself' recipe...
Celebrity Chef, Nigel Smith, helps you make an extravagant Strawberry Cheesecake...
Not for the faint hearted, this recipe not only feeds a sweettooth, but is also a Champagne-lovers heaven...
Recipe
250G Cream Cheese
250G Yoghurt
150G Sugar
2 Leaf Gelatine
1 Vanilla POD
1 Litre Champagne
Reduced To 250ML
Cream together the cream cheese, yoghurt & sugar, soak the gelatine in water, squeeze out gelatine and add to warm champagne, add all this to cream cheese mix, scrape vanilla pod and add the seeds.
Poached Strawberries Honeycomb
1PKT Strawb
1 BTL Champagne 400G Honey
1 Cinnamon Stick 200G Sugar
1 Vanilla POD 20G Bicarb Soda
Boil honey and sugar until light caramel (140 degrees,) take off stove and add bi carb soda, put onto grease proof paper and leave to cool.
Bring champagne, cinnamon and vanilla pod to the boil take off stove and add strawberry’s.
Cin Crunch
180G Butter 120G Oats
300G Bread Crumb 270G Brown Sugar
120G Hazel Nut 4 TSP Cinnamon
Champagne Jelly
500ml of champagne
3 leafs of gelatine
Heat up champagne and add soaked gelatine.
Melt butter, mix all together, dry out in trays on 120 degrees for 4 hours, blend all togetrher.
To put altogether: melt 100g of butter add to 500g of cinnamon crunch, put in bottom of tray lined with grease proof paper, pour cheese cake mix on top and set in fridge. Then add jelly on top, garnish with strawberries and honeycomb.
Please note that the Champagne can be substituted by a sparking wine of your choice.
Write a Review
Here is your chance to tell us and other customers what you thought of your wine.
Choose which wine you want to review, type your review and give it a score out
of five.