Hello Dear Reader,

You sent me an email wanting ideas for desserts. I thought I would try and pop one up each week. I usually only make dessert on a Sunday for us to have with our lunch. I thought I would share this one as it’s DB’s total favourite. Strawberry cheesecake.

It’s actually a strawberry and citrus cheese cake. I find it far too sweet without the addition of either lemon or lime. This week I used lime because that’s what I had.

The biscuit base is very simple.

250g of digestive biscuits - put into a bowl and bashed to dust with a rolling pin .19p Aldi
100g of melted butter 36p - Aldi

To make the base.

Melt the butter, add to the bashed biscuit and pour into a loose bottomed cake tin. Press down with a spoon and chill in the fridge for an hour.

Here’s what I used to make the creamy topping.

300ml of double cream - 79p
100g of full fat cream cheese 25p
50g of icing sugar - 7p
juice and zest of one lime.- 26p

Beat the ingredients together until still and cover the biscuit base. Chill for an hour, it should be set by then.

Topping - any fruit you like. I used an 89p punnet of strawberries and a quarter of a jar of seedless raspberry jam. To make it into a sauce to pour over the fruit, place into a bowl and microwave for a minute.

Layer any fruit on top. I often buy frozen raspberries and defrost and add them to the top. I glaze with the melted seedless jam to make the top shine. Chill again but leave at room temperature for a while before serving or else the strawberries have no taste and the base it too hard.

Total cost - £3.06 and it gives six very greedy portions at 51p each.

I think this makes a great Sunday lunch treat and would be great for a Mother’s day or Easter day special meal. I know the gluten police so to let you know, I don’t eat the base.

Until tomorrow,

Love Froogs xxxxx