Strawberry Cheesecake Pots

Ingredients

• For the Strawberry Coulis Layer and Decoration
• 200g Strawberries + 2 Strawberries for Decoration
• 30g Caster Sugar
• 2 teaspoons Lemon Juice
• For the Biscuit Layer
• 135g Shortbread Biscuits
• 35g Unsalted Butter
• For the Cheesecake Layer
• 300g Full Fat Cream Cheese - Room temperature (such as Philadelphia)
• 50g Icing Sugar
• 1/2 teaspoon Vanilla Extract
• 1 teaspoon Lemon Juice
• 125ml Double Cream

Method

• For the Strawberry Coulis Layer

1. Remove the leaves and hard core, and chop the strawberries into quarters. Add the strawberries in to a saucepan along with the sugar and lemon juice and gently heat on a medium heat. Stir until the sugar has dissolved and mash the strawberries with a fork. Keep stirring until the sauce has become thick and saucy!
2. Remove from the heat and pass through a fine sieve in to a glass bowl or jug. Discard of the bits that don't pass through the sieve! Add to a piping bag (if you have one, leaving in a bowl is fine!). Refrigerate your strawberry coulis until you're ready to use it!

• For the Biscuit Layer

1. Crush the shortbread biscuits in a sandwhich bag with a rolling pin, or blitz in a food processor, then place in to a large bowl. (I prefer crushing them by hand as I think the added texture works better in the cheesecake pot!). Melt the butter in the microwave in 10 second bursts until smooth. Add the butter to the shortbread. Stir until combined and the butter is fully absorbed.
2. Set aside.

• For the Cheesecake Layer

1. Add all ingredients in a large bowl and whisk using an electric hand mixer on medium speed, or with a hand whisk, until the mixture is smooth and lump free - approximately 2 or 3 mins.
2. Add to a piping bag (if you have one, leaving in a bowl is fine!).

• Construct and Decorate!

1. Take two 330ml glasses and all of your layers (strawberry coulis, biscuit, and cheesecake).
2. Add a quarter of the biscuit layer to each glass and press down a little (so you're using half the mixture in total!). Add a quarter of the cheesecake layer on top of the biscuit layer, and then gently top with a quarter of strawberry coulis.
3. Repeat the last step and you should have used all your mixtures up!
4. Top with a strawberry, serve, and enjoy! (If you're making these ahead of time see recipe notes for more details!)

Notes

• - Serve your decorated strawberry cheesecake immedately. Alternatively, contruct leaving the strawberry decoration off, and refrigerate for up to a day. You can keep all the components seperate and refigerate for up to 3 days, then construct when you're ready to eat! If you've stored in the fridge before eating allow to come closer to room temperature before eating.