Tom Kerridge's Quick Strawberry Cheesecake Pots
By M&S Food
Published on 30 January 2024
Sure to become a family favourite, these strawberry cheesecake pots from Tom Kerridge, written exclusively for M&S, couldn’t be easier. British strawberries are the star of the show, served with simple lemon- and vanilla-infused cream cheese for the perfect speedy summer pud. Looking for more strawberry recipes? Look no further.
Time and servings
20 minsTotal time
4Servings
15 minsPrep time
5 minsCooking time
Ingredients
- 12 digestive biscuits
- 270g British strawberries, hulled and quartered
- 1½ lemons, zested and juiced
- 7 tbsp golden caster sugar
- 2 tsp vanilla extract
- 600g creamy soft cheese
Method
Step 1
Put the digestives into a freezer or sandwich bag and bash gently with a rolling pin until crushed. Spoon the biscuits into the bases of 4 serving glasses.Step 2
To make the purée, put 150g strawberries, 2 tbsp lemon juice and 2 tbsp sugar into a small saucepan. Set over a medium heat and bring up to a simmer. Cook gently for 3-4 minutes, then blend until smooth and leave to cool.Step 3
To make the macerated strawberries, mix the remaining strawberries, 1 tbsp sugar and 1 tsp vanilla extract in a bowl and set aside for around 10 mins.Step 4
Using an electric handheld whisk, mix the creamy soft cheese, remaining 1 tsp vanilla extract, sugar in a large mixing bowl with zest of ½ lemon and remaining juice until smooth and thick. Fold through the strawberry purée.Step 5
Divide the creamy cheesecake mixture between the serving glasses, over the crushed biscuits. Spoon over macerated strawberries and any juice and remaining lemon zest, cover and chill until ready to serve.