Rennie is keen for everyone to enjoy great food & experiment with new ingredients. We’ve teamed up with Haste’s Kitchen to make a series of videos looking at the science of cooking. Ian invited along Sally Le Page, creator of Shed Science, to take a closer look at what happens when we cook with certain ingredients.
STRAWBERRY & BASIL CHEESECAKE
This strawberry and basil cheesecake is a fresh, no‑bake dessert that combines a creamy filling with a crisp biscuit base and a light fruit glaze. Sweet strawberries are balanced with basil and citrus, creating a layered dessert with contrasting textures and flavours.
Ingredients
Serves 6–8
Cheesecake filling
- 400 g cream cheese
- 80 g icing sugar
- 150 ml double cream
- 5–6 ripe strawberries
- A small handful of fresh basil leaves (tender tips only)
Biscuit base
- 200 g digestive biscuits, crushed
- 100 g unsalted butter
Strawberry glaze
- 2 tbsp strawberry jam
- 7–8 strawberries, thinly sliced
- Juice of ½ lime
- A small handful of fresh basil leaves, finely sliced
Preparation Method
- Place the cream cheese in a bowl and whisk until smooth. Add the icing sugar and continue whisking until fully combined.
- Pour in the double cream and whisk until the mixture becomes thick and holds its shape.
- Place the strawberries and basil into a blender and blend until smooth. Fold this mixture gently through the cheesecake filling until evenly combined.
- Melt the butter in a pan over a low heat. Place the crushed digestive biscuits in a bowl, pour over the melted butter, and mix well.
- Press the biscuit mixture firmly into the base of a lined baking tin, using the back of a spoon to level it.
- Spoon the cheesecake mixture over the biscuit base and smooth the surface. Refrigerate for 25–30 minutes until set.
- In a pan over a very low heat, add the strawberry jam, lime juice, sliced strawberries, and basil. Heat gently until loosened and glossy. Remove from the heat and allow to cool slightly.
- Pour the cooled glaze over the chilled cheesecake. Return to the fridge for a further 20–25 minutes to set.
- Remove from the tin carefully using a palette knife. Slice and serve chilled.
Serving Suggestion
Serve cold as a dessert or a light sweet treat. This cheesecake can be prepared in advance and kept refrigerated until ready to serve.
Important Information
This recipe content is provided for informational purposes only and does not constitute nutritional or medical advice.
TIPS & ADVICE
A busy life can be hard on the stomach and anyone can be affected by heartburn, indigestion or trapped wind at some point. But if you often find yourself in discomfort, sometimes just a few simple changes to your lifestyle can really help to ease those uncomfortable symptoms.
Home remedies to naturally relieve heartburn
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