Deconstructed strawberry cheesecake and honey crisp toast


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Strawberry purée


  • 220g of cream cheese
  • 10ml of full-fat milk
  • 35ml of double cream
  • 1 egg yolk
  • 1 egg
  • 42g of sugar

Honey crisp toast

  • 4 slices of sourdough bread, very thin
  • 1 tbsp of clear honey
  • 20g of unsalted butter
Preheat the oven to 90°C
For the cheesecake, whisk together the cream cheese, milk and double cream until smooth. Set aside
  • 220g of cream cheese
  • 10ml of full-fat milk
  • 35ml of double cream
Whisk the eggs and sugar together until smooth. Allow to settle, skimming off the foamy mixture that floats to the top
Combine the whisked eggs and sugar with the cream cheese mixture. Pass through a sieve and set aside
Pour into a 28cm x 13cm x 7cm container and cook in a bain marie for 1 hour until just set and firm on top. Remove and allow to cool before refrigerating
Preheat the oven to 180°C/gas mark 4. Heat the honey in a pan until boiling then whisk in the butter
Brush the bread liberally with the honey butter and place the slices onto a non-stick baking tray
  • 4 slices of sourdough bread
Bake in the oven for 4-5 minutes until caramelised. Remove from the tray and set aside to cool. It should turn crispy when completely cool
Hull and quarter the four reserved strawberries and set aside in the fridge. Hull and roughly chop the rest of the strawberries and set aside in a bowl
Melt the sugar in a pan until soft-ball (112°C). Add the chopped strawberries and cook until stewed and soft
  • 50g of sugar
Sprinkle in the pectin and stir until dissolved, then transfer the mixture to a liquidizer and blitz until smooth. Transfer to a squeezy bottle and set aside
  • 1g of pectin
Swipe a spoonful of cheesecake onto the caramelised bread. Pipe 3 dots of strawberry purée on top of the cheesecake and finish with the strawberry quarters
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