Categories
 20Mins Prep Time |
 4Mins Cook Time |
 Skill Level |
people
Ingredients
Cheesecake
- 280 grams Full fat cream cheese
- 100 grams Icing sugar
- 75 milliliters Pimm's
- Large pinch of sea salt
- 1 tablespoon Vanilla Bean Paste
- 200 milliliters double cream
- juice and zest of 1/2 lemon
Cheesecake Tart Bases
- 200 grams Oat biscuits
- 75 grams Unsalted butter melted
- 2 tablespoons Light Brown Sugar
- 1/2 teaspoon Flaked sea salt
Strawberry topping
- 100 milliliters Pimm's
- 75 grams Caster Sugar
- 10 Mint Leaves
- 300 grams Strawberries
- 250 milliliters double cream
- juice of 1/2 lemon
- 10 mint leaves
Cooking Instructions
- To make the cheesecake tart bases place the oat biscuits into a food processor and pulse until fine. Pour in the butter, sugar and salt and pulse to distribute evenly. Alternatively place the biscuits into a ziplock bag and use a rolling pin to bash into a powder, then pour into a bowl and stir through the sugar, salt and butter.
- Divide the biscuit mixture between 8 loose bottom 10cm tart tins and press firmly into the bases and up the sides of the tins. I find a rolling pin works wonderfully for this, just make sure you press the mixture firmly so that it is compacted otherwise when you remove from the tins they'll fall apart. Place the tart tins into the fridge.
- For the cheesecake mixture place the cream cheese, icing sugar, salt, Pimm’s, vanilla, lemon zest and juice into a large bowl and whisk together until smooth and combined. In a separate bowl whisk the cream until it holds soft peaks and then carefully fold it into the cheesecake base. Divide the mixture between the prepared tart shells and refrigerate for about 4 hours or until the cheesecake mixture is firm.
- Meanwhile make the strawberry topping, place the Pimm’s, caster sugar and lemon juice into a small saucepan and heat over medium heat and cook until the sugar has dissolved then continue cooking for about 5 minutes or until the mixture has reduced and is syrupy. Remove from the heat, add the mint leaves and stir together for a couple minutes before removing and discarding (the heat of the syrup will draw out the flavour and if left in there much longer the mint will come to dominate the flavour). Whilst the syrup is still hot add the strawberries and set aside to cool.
- When ready to serve lightly whip the cream and spoon atop the tarts, along with the strawberries and a little of the syrup. You will be left some syrup which you can use to make Pimm’s cocktails, or you could pour over ice cream and fold through an eton mess.