Orange cheesecake with strawberry and Pimms jelly and strawberry and mint salad recipe
Here is a cheesecake recipe that’s as light as air and has all the ingredients of British summer – luscious Pimms, mint and strawberries
Ingredients
- 125g (41/2oz) digestive biscuits, crushed
- 75g (3oz) unsalted butter, melted
- 1 x 200g full-fat Philadelphia cream cheese
- 2 large eggs, separated
- 75g (3oz) caster sugar
- 1 orange, zest finely grated and juiced
- 4 leaves gelatine, soaked in cold water
- 150ml (1/4pt) double cream, whipped to soft peak stage
- 400g (14oz) strawberries, hulled
- 25g (1oz) caster sugar
- 150ml (1/4pt) Pimms
- 4 leaves gelatine, soaked in cold water
- 400g (14oz) strawberries, hulled and quartered
- 150ml (1/4pt) Pimms
- 1tbsp mint leaves, finely sliced
- a 20cm (8in) springform tin
Preparation
Mix the crushed biscuits and melted butter together and press into the base of the tin. Chill in the fridge.
Place the cream cheese, egg yolks, sugar and orange zest in a bowl and whisk until combined. Warm the orange juice in a small pan and add the softened leaves of gelatine that have been squeezed well to remove the excess water. Pour on to the cream cheese mixture and mix well.
Beat the egg whites until stiff peak stage. Fold the whipped cream into the cream cheese mixture, followed by the beaten egg whites. Pour the mixture over the base and chill for four hours or until set.
To make the jelly, liquidise the strawberries, sugar and Pimms together. Pour through a fine sieve to remove the pips. Heat the mixture in a small pan. When hot, squeeze the excess water from the soaked gelatine leaves, add them to the strawberry mixture and stir until dissolved. When the mixture is cold, but not quite set, pour over the cheesecake and place it back in the fridge for 2 hours until the jelly is set.
To make the strawberry salad, place all the ingredients in a bowl and mix well. Serve the cheesecake cut into thin slices with a pile of strawberry salad on the side.
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