By Barbara Collins
Who doesn’t love cheesecake? I have given this one some serious street-cred with some Spanish dried strawberries and sugared pumpkin seeds I got in a monthly hamper box from the Foodies Larder. They send you a shoebox of gourmet goodies to play with. In my August one, I also got creamy mushroom rice, salmon pate, an endive/walnut tapa and some herbs for barbecuing. All very yummy. Check them out at www.thefoodieslarder.co.uk
160g digestive biscuits
60g butter, melted
50ml agave syrup (in supermarkets and health food stores)
250g mascarpone, at room temperature
300g cream cheese, at room temperature
400ml double cream
100g dried or fresh strawberries
50g sugared pumpkin seeds or your choice seeds or nuts
150g strawberry jam
Bash the biscuits into smithereens in a sealed plastic bag with a rolling pin. Mix the crumbs with melted butter. Cover the bottom of a 18-24 cm (7-9 inch) springform tin with the mixture and put in the freezer while you continue preparing the filling.
In a large bowl, combine mascarpone, agave syrup, cream cheese and the double cream and beat until creamy and smooth.
Pour your mixture over the prepared crust, cover with plastic wrap and freeze for at least 2 hours.
Remove from the freezer at least 20-30 minutes before serving. Spread strawberry jam on the top and garnish with dried strawberries and sugared pumpkin seeds.
Make sure the base is well chilled so the cheese mix doesn’t seep into the crumbs.
Contact Barbara @thegoodchinaset or on [email protected]
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