Wimbledon 2019: How to make frozen strawberries and cream cheesecake

(Beverley Hicks)

Frozen strawberries and cream cheesecake

A creamy frozen dessert made with fresh strawberries and cream and topped with even more strawberries. Simple to make and perfect for a hot summer day watching the tennis.

Serves 6-8

150g digestive biscuits
75g melted butter
2 egg whites
100g sugar
250ml double cream
20g mini meringues
Juice of 1 lemon
100g cream cheese, at room temperature
300g chopped strawberries
100g whole strawberries, stalks removed

Put the digestive biscuits into a food processor and process to break them up, add the melted butter and process again until the mixture resembles wet sand. Line a 20cm loaf tin with a double layer of cling film, leaving 10cm hanging over all sides. Tip the biscuit mixture into the tin and press down firmly, put into the fridge to firm up.

In a bowl whisk the egg whites and sugar on high, add the double cream and continue to whisk for another 5 minutes.

In another bowl whisk the cream cheese and lemon juice on low until well combined. Add the cream mixture, chopped strawberries and mini meringues and fold everything together.

Remove the biscuit base from the fridge and top with the strawberries and cream mixture. Cover with the excess cling film and freeze for at least three hours or overnight.

To serve, unfold the cling film from the top and use it to lift the dessert out of the pan. Carefully lift the cheesecake off the cling film and onto a serving dish and top with the fresh whole strawberries.

Follow Beverley Hicks @littlechelseakitchen​