Name: Strawberry cheesecake crunchies
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 40g butter; 125ml double cream; 100g golden caster sugar; 25g flaked almonds; 25g shelled pistachio chopped; 50g plain flour; 200g packet full fat soft cheese; 397g can sweetened condensed milk milk; grated zest of 2 lemons and 8 tbsp juice; 142ml carton double cream lightly whipped; 450g strawberries; 2 tbsp golden caster sugar; 2 tbsp redcurrant jelly

40g butter
125ml double cream
100g golden caster sugar
25g flaked almonds
25g shelled pistachio
chopped
50g plain flour

For the filling and decoration

200g packet full fat soft cheese
397g can sweetened condensed milk milk
grated zest of 2 lemons
and 8 tbsp juice
142ml carton double cream
lightly whipped
450g strawberries
2 tbsp golden caster sugar
2 tbsp redcurrant jelly

Method

step 1
Preheat oven to 180C/gas 4/fan 160C. Line a baking sheet with non-stick parchment. Slowly bring the butter, cream and sugar to the boil, stirring. Take off the heat and stir in the nuts and flour. Spread half the mixture in a 20cm round on the baking sheet. Bake for 10-12 minutes until lightly browned. Cool for 2 minutes on the sheet and then transfer to a rack to go brittle and crispy. Repeat with the other half.
step 2
Beat the cheese until softened, and then gradually beat in the milk, lemon and lightly whipped cream. Chill for 2-4 hours until softly set.
step 3
Squash four strawberries through a sieve into a pan. Add the sugar and redcurrant jelly and heat gently, stirring to dissolve. Boil for 2-3 minutes to make a syrup, then cool.
step 4
Slice the remaining strawberries. Break the biscuit into shards. Layer the cheese mixture, strawberries, syrup and biscuit in glasses, reserving a few pieces. Chill (up to 2 hours ahead). To serve, top with the remaining biscuit.