Deconstructed strawberry cheesecake and honey crisp toast
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It may be labelled as a strawberry cheesecake, but strawberry cheesecake on toast is probably a more apt description. Alyn Williams' deconstructed cheesecake recipe plays on some traditional flavour combinations in an inventive, modern way.
First published in 2015
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Ingredients
Metric
Imperial
Strawberry purée
- 1 punnet of strawberries, 4 reserved
- 50g of sugar
- 1g of pectin
Honey crisp toast
- 4 slices of sourdough bread, very thin
- 1 tbsp of clear honey
- 20g of unsalted butter
SAVE RECIPE
Equipment
- Blender
Method
1
Preheat the oven to 90°C
2
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
4
Combine the whisked eggs and sugar with the cream cheese mixture. Pass through a sieve and set aside
5
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
6
Preheat the oven to 180°C/gas mark 4. Heat the honey in a pan until boiling then whisk in the butter
- 1 tbsp of clear honey
- 20g of unsalted butter
7
Brush the bread liberally with the honey butter and place the slices onto a non-stick baking tray
- 4 slices of sourdough bread
8
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
9
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
- 1 punnet of strawberries, 4 reserved
10
Melt the sugar in a pan until soft-ball (112°C). Add the chopped strawberries and cook until stewed and soft
- 50g of sugar
11
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
12
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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