For The Strawberry Purée
- 1 punnet of Annabel’s Deliciously British Strawberries (4 reserved)
- 50g of caster sugar
- 1g of pectin
For The Cheesecake
- 220g of cream cheese
- 10ml of full-fat milk
- 35ml of double cream
- 1 egg yolk
- 1 egg
- 42g of sugar
For The Toast
- 4 thin slices of sourdough bread
- 1 tbsp of honey
- 20g of unsalted butter
- Start by preheating your oven to 90°C. Then prepare the cheesecake by whisking together the cream cheese, milk, and double cream until smooth. Set this aside for later.
- Whisk the eggs and sugar together until smooth. Allow the mixture to settle, skimming off the foamy mixture that floats to the top.
- Combine the whisked eggs and sugar with the cream cheese mixture. Pass it through a sieve and set it aside.
- Pour into a 28cm x 13cm x 7cm container and cook in a bain-marie for 1 hour until just set and firm on top. Remove and allow to cool before refrigerating
- Preheat the oven to 180°C/gas mark 4. Heat the honey in a pan until boiling then whisk in the butter.
- Brush the bread liberally with the honey butter and place the slices onto a non-stick baking tray.
- Bake in the oven for 4-5 minutes until caramelised. Remove from the tray and set aside to cool. It should turn crispy when completely cool.
- Hull and quarter the four reserved strawberries and set aside in the fridge. Hull and roughly chop the rest of the strawberries and set aside in a bowl.
- Melt the sugar in a pan until soft-ball (112°C). Add the chopped strawberries and cook until stewed and soft.
- Sprinkle in the pectin and stir until dissolved, then transfer the mixture to a liquidizer and blitz until smooth. Transfer to a squeezy bottle and set aside.
- Swipe a spoonful of cheesecake onto the caramelised bread. Pipe a few dots of strawberry purée on top of the cheesecake and finish with the strawberry quarters.
- Enjoy your deconstructed strawberry cheesecake on crisp honey toast!