June 2008 - Strawberry Cheesecake with Spun Sugar Crown


Celebrate summer when British strawberries are at their best.
strawberry cheesecake at sampson barton
Strawberry Cheesecake

Ingredients
Serves 6
  • 12 digestive biscuits
  • 100g butter (room temperature)
  • 1 tsp clear honey
  • 2 juice of lemons
  • 2 zest of lemons
  • 1 tbsp icing sugar
  • 500g mascarpone
  • 1 punnet strawberries
  • 150ml raspberry sauce

For the spun sugar:
  • 200g caster sugar
  • plenty of patience
step 1. Crush the biscuits into small pieces, add the butter and honey. Place this mixture into metal food rings and press mixture down evenly.
step 2. In a medium sized bowl add the mascarpone and fold in the lemon juice and zest.
step 3. Spoon the mix into the rings and using a palette knife press mix well into moulds.
Step 4. Remove the rings from the cheesecake and decorate the tops with strawberries. Serve on a plate and spoon the sauce over tops.
For the spun sugar
step 1. Gently melt the caster sugar in a small non stick pan over a low heat until caramelised.
step 2. Working quickly, take a spoon full of caramel and wave it back and forth over a steel or rolling pin to make very fine strands.
step 3. Quickly gather the strands and make into a nest before they completely set hard.
bl imgTips...
Leave the caramelised sugar to cool slightly and let the caramel drip down from the rolling pin. This will help form the strands.