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| Recipe Archive > Cakes & Biscuits > |
Fresh Strawberry & Ginger Cheesecakes
(Makes 6 large tartlets)
These delicious cheesecakes are just the ticket to munch with a cool drink while you are watching Wimbledon. You can substitute the ginger syrup with orange liqueur, or strawberry jam, which will add extra sweetness and flavour to the curd cheese mixture.
See Tip below
Equipment & Ingredients
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6 loose bottomed 9cm / 3½ in wide x 3cm / 1¼ in deep tartlet tins, lightly greased with butter. |
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100g / 3½oz Whitworths caster sugar |
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| For the cheesecake mixture: |
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450g / 1lb fresh curd cheese |
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55g / 2oz Whitworths caster sugar |
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1½ tbls ginger syrup (from the stem ginger jar, or see tip) |
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2 pieces of stem ginger, finely chopped, optional |
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225g / 8oz fresh strawberries, freshly sliced |
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Whitworths icing sugar, sifted |
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Method
Sift the flour onto a work surface and make a well in the centre. Place the butter, caster sugar, egg yolks, vanilla essence and salt in the well. With your fingertips, gradually bring the flour into the centre until all the ingredients come together to form soft dough. Cut the dough into two pieces and knead both pieces very lightly for a minute until smooth. Wrap in cling film then chill for about 30 minutes. Meanwhile put the cheese into a mixing bowl and combine it with sugar, ginger syrup, egg yolks and vanilla essence. Leave covered to chill alongside the tartlets. Preheat the oven to 180°C / 350°F / gas mark 4. Roll out the pastry thinly and line the tins. Fill each tartlet case two - thirds full with the curd cheese mixture. Place in the oven for 20 minutes until the edges of the pastry look a rich golden colour (but not burnt). Set aside to cool, then turn out. Sprinkle the chopped ginger over the tartlets (if using) and decorate with the strawberries. Lightly dust with icing sugar and quickly drizzle over extra ginger syrup just before serving.
Tip
Ginger syrup can be made very easily made by adding a 5cm / 2 in piece of thinly peeled and finely chopped fresh ginger together with 10fl oz / ½ pt water and 200g / 7oz Whitworths caster sugar to a small saucepan. Bring slowly to the boil. Boil for three minutes. Reduce the heat and leave to simmer for 15 minutes. Strain out the ginger bits and return the liquid to the pan. Bring to slow boil and heat the liquid for a further 4 - 5 minutes until golden and syrupy. Leave to cool. The syrup is ready to use or store it in a screw top jar until required. Makes approximately 5fl oz / ¼ pt of syrup.
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