Flambé strawberries with quick lemon cheesecake 

Thanks to everyone who came to visit us at the Simply Specialists marquee over the bank holiday weekend – as promised Richards delicious Strawberry cheesecake recipe – let us know how you get on.

Ingredients
150g                Ginger nut biscuits
50g                  Butter
250g                Mascarpone Cheese
250g                Quark
½                     Lemon juice
                          Rind of one lemon
50g                  Icing sugar 

Method

1. Put the Ginger nut biscuit in a food processor and blend until a fine crumb is formed, add the butter and blend on pulse until combined.
2. Mix the quark and mascarpone cheeses together, add the rind of the lemon, and the juice of half a lemon and the icing sugar to taste, chill in the fridge.
3. Press the ginger nut crumb mixture into the bottom of the moulds for the cheese cake, making sure the mixture is firmly pushed down.
4. Put the cheeses cake mixture in a piping bag and pipe into the moulds, smoothing the top with the back of a spoon that has been dipped into boiling water.
5. Cool in the fridge for twenty minutes, or until the strawberries are ready.

Strawberry Flambé    

Ingredients

½                     Punnet strawberries (250g)
25g                  Butter
25g                  Castor sugar
½                     Juice from a lemon
25ml                 Brandy 

Method

1. Heat a frying pan and melt the butter, add the sugar and caramelise.
2. Add the lemon juice and reduce the mixture to syrup.
3.  Toss the strawberries in the sugar mixture.
4. Flambé with the brandy.

To finish

Run a hot knife round the cheesecake moulds and spoon round the Strawberry Flambé.