What’s better to celebrate Wimbledon than some strawberries and a glass of Pimm’s? Perhaps all of that in a cheesecake?
The famed tennis tournament begins on Monday 28 June, and it looks like we might get some sun and warm temperatures.
If you’re planning on making yourself something nice to watch the matches – or you just fancy a sweet treat, why not try this recipe.
It was created by Gemma Simmonite, so-owner and chef of Gastrono-me, a buzzy restaurant in Bury St Edmunds.
Most importantly, though, it’s packed with deliciousness, and ideal for entertaining.
It takes around two hours to make, including prep, and serves between eight and 10 people.
You’ll also need a 23cm springform cake tin, greased and lined with parchment, clip the sides of the tin with the excess of parchment paper sticking out.
Here’s what else you’ll need and how to make it:
For the cheesecake base
- 100g butter, melted
- 225g digestive biscuits
- 2 tbsp caster sugar
- Half tsp salt
For the filling
- 900g Philadelphia Cream Cheese, room temperature
- 250g caster sugar
- 3 tablespoons of plain flour
- 2 tsp vanilla extract
- 2 tsp of lemon zest
- 3 large free-range eggs plus 1 yolk, room temperature
- 200 ml sour cream, at room temperature and stirred until smooth
For the Pimm’s glaze
- 100ml Pimm’s
- 300ml cloudy lemonade
- 1 tbsp of strawberry jam
- 1 tsp of grenadine
For the decoration
- A selection of strawberries and raspberries
- Thinly paired cucumber
- Crushed meringue shells
- Mint sprigs
How to make it all
- Heat the oven to 180C/160F
- Tip the biscuits, melted butter, caster and salt into a food processor and blitz to make fine crumbs, press into the tin firmly and bake for 10 minutes remove and allow to cool.
- Increase the oven temperature to 220C/200F
- With an electric hand whisk or tabletop mixer beat the cream cheese on a low speed for about 2 minutes.
- Slowly add the caster sugar, when incorporated add the flour, making sure to scrape down the sides.
- Now add the vanilla extract, lemon zest, eggs, and the egg yolk, again scraping down to make sure all the ingredients are incorporated.
- Add the soured cream and whisk on low until just blended.
- Pour in the filling and bake for ten minutes
- Reduce the oven to 110C/90F and bake for a further 40 minutes.
- Turn off the oven and open the door and leave for a further 2 hours.
- Put the Pimm’s, lemonade, grenadine and jam into a small saucepan and slowly bring to the boil. Boil for 8-10 minutes until reduced and syrupy. Strain into a jug and cool.
- Arrange the strawberries, raspberries, meringue pieces, coiled cucumber slices, and mint.
- Drizzle with the Pimm’s glaze to make your toppings glisten.
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