Strawberry Cheesecake Pots
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Strawberry Cheesecake Pots
Recipe by Mark North
Ingredients
Strawberries
Caster sugar
Lemon
Shortbread biscuits
Fennel
1 cup cream
100 g cream cheese
1 tablespoon icing sugar
METHOD
Hull and slice the strawberries. Place them in a bowl with a few tablespoons of caster sugar and a squeeze of lemon juice. Mix well and set aside to macerate.
Place the shortbread biscuits into a zip-lock bag and crush them into a fine crumb using a rolling pin or similar.
Finely slice the fennel and set aside.
In a bowl, combine the cream, cream cheese and icing sugar. Mix until smooth and well combined.
To assemble, add a layer of crushed shortbread to the serving dish. Spoon over the cream cheese mixture, followed by the macerated strawberries and sliced fennel.
Serve immediately or chill briefly before serving.
