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Creme fraiche cheesecakes with strawberry caramel
Creme fraiche cheesecakes with strawberry caramel
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Prep Time:
300 minutes
Cook Time:
5 minutes
Total Time:
305 minutes
Indulge in a decadent dessert of creamy caramel strawberries.
Ingredients:
  • 80ml milk
  • 200g shortbread biscuits
  • 40g unsalted butter, melted
  • 400g creme fraiche
  • 200g full-fat cream cheese
  • 1 vanilla bean, split, seeds scraped
  • 275g caster sugar
  • Zest and juice of 1 lemon
  • 3 gelatine leaves (see note)
  • 250g punnet strawberries
Instructions:
  • Grease six 4cm-deep, 7cm baking rings or a 20cm springform cake pan and arrange on a baking tray. Crush biscuits in a food processor, then pulse with butter until combined. Press mixture firmly into the rings or pan and refrigerate while preparing the filling.
  • Blend the creme fraiche, cheese, vanilla seeds, 1/4 cup (55g) sugar, lemon zest, and half the lemon juice in a food processor until smooth.
  • Place gelatine leaves in a bowl of cold water for 5 minutes to soften. At the same time, gently heat milk in a saucepan over low heat for 1 minute, then take it off the stove. Remove excess water from gelatine, and stir the leaves into the warm milk until fully dissolved. Transfer the mixture to a food processor and blend well. Spread the filling into molds or pans, then gently tap them on the counter to release any air pockets. Refrigerate for a minimum of 4 hours until firm.
  • Puree half of the strawberries. Quarter any large remaining berries. In a pan, combine the rest of the sugar with 1/4 cup (60ml) cold water. Dissolve the sugar over low heat, then increase to medium-high. Cook for 4-5 minutes until a golden caramel forms. Remove from heat, mix in puree, and return to medium heat until smooth. Cool and gently fold in reserved berries.
  • Serve the cheesecakes topped with caramel strawberries after unmoulding them.

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