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Available for over a year

RECIPE Cheesecake base (for 2 mini ramekins) 150g cream cheese 2 tbsp icing sugar Squeeze of lemon juice 125ml double cream 1/2 Tsp vanilla bean paste Compote 220g strawberries (hulled) 100g sugar Juice 1/2 lemon 1tsp rose water Handful of freeze dried rose petal (optional!) Topping 50g shortbread biscuits Knob of butter Make it! Put oven on to 150* * Put the shortbread biscuits into a food bag & bash to large crumbs with your weapon of choice! * Melt the butter and then combine with the crumbed biscuits * spread the buttery crumbs onto a baking tray & bake for 5-10 minutes until they crisp lightly! Keep a close eye so they don't burn! Meanwhile make the base: * Lightly mix the cream cheese to a smooth consistency, mix in the icing sugar, lemon juice & vanilla paste. * whip the double cream to 'stiff peak' stage then combine well with the cream cheese mix. * divide evenly between your ramekins and compress to fill every gap! * chill in the fridge for minimum of 1 hour, ideally 2. Whilst the base is chilling make the compote: *Put the strawberries, sugar & lemon juice onto a medium heat until the sugar dissolves. * when the sugar has dissolved turn the heat up full and bring to a ferocious boil.. Continue to boil for 3-5 minutes. * remove from the heat - be careful this is scorching hot!! Add the rose water & petals and gently stir. Allow to cool fully. * when the base & compote are fully chilled spoon the compote on top of the base & crumble over the shortbread - enjoy!!! If you want to make a full sized cheesecake just double the qtys specified above and allow the base to chill for at least 5 hours.