Chef Gordon Ramsay has shared his ‘cheat’ cheesecake recipe with strawberries which can be made in just 20 minutes without you having to wait for the dessert to set in the fridge
Cheesecake lovers, rejoice! Gordon Ramsay has revealed a “cheat” recipe that allows you to indulge in your favourite dessert without the usual wait. In his cookbook ‘Quick and Delicious’, Gordon shares the secret to whipping up a cheesecake in just 20 minutes, skipping the lengthy setting time in the fridge.
Gordon explains: “Everyone loves a cheesecake, but the baking of the base and the setting of the cream cheese means that it isn’t the quickest pudding to whip up.” He adds: “The upside-down version, however, has all the elements of a traditional cheesecake, but with no hanging around.”
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This innovative upside-down cheesecake method significantly reduces preparation time while delivering a scrumptious dessert with a tangy caramel flavour. Moreover, Chef Ramsay offers a simple yet effective chef’s technique for cake decoration: macerating strawberries.
Gordon advises: “Macerating strawberries, which involves just sprinkling them with sugar and setting them aside, is a brilliant chef’s trick for bringing out the sweetness in the fruit; it takes seconds to do but the results are incredible.”
Make Gordon Ramsay’s cheat cheesecake
Ingredients
For the cheesecake:
200g of cream cheese50g of unsalted butter300ml of double creamFour digestive biscuitsThree tablespoons of icing sugarThree tablespoons of caster sugarSqueeze of lemon juiceSeeds from half a vanilla podOne tablespoon of mint leaves (optional for garnish)
For the macerated strawberries:
200g of strawberries2 tablespoons of icing sugar100ml of sweet wine (optional)
Method
To prepare the macerated strawberries: Combine them with sugar (and wine if using) in a bowl, mix thoroughly, cover with cling film, and let sit for 15 to 20 minutes.
To whip up the cheesecake: Pop the cream cheese and icing sugar in a bowl. Add the lemon juice, and vanilla seeds and mix until you have a smooth concoction, reports the Express.
Pour the cream into another bowl and whisk into soft peaks, then fold this cream into the cream cheese mixture. Take the ramekins or small dishes out of the freezer and fill them with the cream cheese mixture. Be sure to smooth out the surface with a knife or spatula and then pop them in the fridge until needed.
Pop the biscuits into a food mixer and blitz until they are coarse crumbs. Alternatively, put them in a sandwich bag and bash the biscuits with a rolling pin if you don’t have a food mixer.
Put a non-stick frying pan on the hob on a medium heat and add the caster sugar. Once the sugar has melted and started to caramelise, add the butter and gently shake the pan to combine it until it melts.
Add the biscuit crumbs and shake the pan to coat them in caramel. Pour the mixture onto a plate and pop it in the fridge for five minutes. Once cool, crumble into pieces.
Assemble the cheesecake: Take the ramekins out of the fridge and turn the cheesecakes onto plates, getting rid of the clingfilm in the process. Spoon the strawberries around the cheesecake and then sprinkle the biscuit ‘base’ crumbs over the top.
Garnish with mint leaves and your scrumptious cheesecake dessert is now ready to be served.
