Upside-Down Strawberry Cheesecake Recipe- Looks like you’ve spent a very long time in the kitchen

This is awesome for summer barbecues, almost like ice cream and cake rolled into one. You could add any fruit you wanted really- I just like this combo! It’s nicked from Good Food magazine.


284ml pot of double cream

85g/3oz of caster sugar

juice and zest of one lime

200ml creme fraiche

200g Philadelphia cheese, at room temp

50g/2oz butter

85g/3oz digestive biscuits/gram crackers, crushed into crumbs

250g/9oz strawberries, hulled

100g/4oz blueberries

1) Whip cream, creme fraiche, cream cheese, sugar, zest & lime juice. Freeze in bowl for a few hours so it sets a bit.

2) In a spring tin, arrange fruit along the bottom in whatever pattern you like. Spoon mix over the top.

3) Make the base by melting the butter in the microwave, then mixing in with the biscuit/graham cracker crumbs.

4) Spread the base all over the top of the cake. Try to press it on and get it as flat as you can.

5)  Freeze again (I find overnight is good for a lunchtime BBQ), flip over to remove bottom that will become the top and the ring. Ta da!


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