Honey nut crunch pears
This simple idea makes a quick mid-week treat for all the family
Strawberry cheesecake crunchies
- Preparation and cooking time
- Cook: -
- Plus 4-6 hours chilling
- Easy
- Serves 6
Skip to ingredients
- 40g butter
- 125ml double cream
- 100g golden caster sugar
- 25g flaked almonds
- 25g shelled pistachiochopped
- 50g plain flour
For the filling and decoration
- 200g packet full fat soft cheese
- 397g can sweetened condensed milk milk
- grated zest of 2 lemonsand 8 tbsp juice
- 142ml carton double creamlightly whipped
- 450g strawberries
- 2 tbsp golden caster sugar
- 2 tbsp redcurrant jelly
Nutrition: per serving
- kcal698
- fat37g
- saturates17g
- carbs84g
- sugars59g
- fibre1g
- protein14g
- salt0.44glow
Method
step 1
Preheat oven to 180C/gas 4/fan 160C. Line a baking sheet with non-stick parchment. Slowly bring the butter, cream and sugar to the boil, stirring. Take off the heat and stir in the nuts and flour. Spread half the mixture in a 20cm round on the baking sheet. Bake for 10-12 minutes until lightly browned. Cool for 2 minutes on the sheet and then transfer to a rack to go brittle and crispy. Repeat with the other half.
step 2
Beat the cheese until softened, and then gradually beat in the milk, lemon and lightly whipped cream. Chill for 2-4 hours until softly set.
step 3
Squash four strawberries through a sieve into a pan. Add the sugar and redcurrant jelly and heat gently, stirring to dissolve. Boil for 2-3 minutes to make a syrup, then cool.
step 4
Slice the remaining strawberries. Break the biscuit into shards. Layer the cheese mixture, strawberries, syrup and biscuit in glasses, reserving a few pieces. Chill (up to 2 hours ahead). To serve, top with the remaining biscuit.
