Vanilla and Grasmere Gingerbread Cheesecake
Food lovers can see TV celebrity chef James Martin cooking up gastronomic delights using the best ingredients Cumbria has to offer.
James will be giving three cookery demonstrations at the Taste Cumbria Festival on Sunday 30th September 2012, stunning food lovers with recipes such as smoked haddock with Cumbrian rarebit, sole with Morecambe Bay Shrimps, vanilla and Grasmere Gingerbread cheesecake and slow roast fillet of Cumbrian beef with wild Whinlatter Forest mushrooms.
(serves 8)
Ingredients
- 50g Readymade Grasmere Gingerbread slices
- 450g Cream cheese
- 250g Caster sugar
- 250g Crème fraiche
- 475ml Double cream
- 2 Vanilla pods scraped
For the strawberries:
- 200g Strawberries
- 2tsp Caster sugar
- 2 tsp Balsamic vinegar
Procedure
- Place the sliced gingerbread on a tray and leave out to dry overnight. When dry, put in a food processor and pulse until fine crumbs are formed then set aside.
- Place all the other ingredients into a bowl and whisk to a smooth cream.
- Place the cream mix into 2 inch rings, smooth over the top with a palate knife and set in fridge for 2 hours and then remove.
- Sprinkle the crumbs over the top and bottom, remove the ring place on the plate and serve with the strawberries.
- For the strawberries, heat a frying pan over a high temperature. Add the strawberries and sugar to the frying pan and fry briefly for a minute, then pour over the balsamic and cook for a further 30 seconds.