There is nothing better than a cheesecake, and it turns out there is a cooking technique for making one at home in no time at all.
Gordon Ramsay’s “cheat” cheesecake recipe with strawberries can be made quickly from scratch in only 20 minutes without having to wait for the dessert to set in the fridge.
Writing in his cookbook Quick and Delicious, Gordon said: “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.
“The upside-down version, however, has all the elements of a traditional cheesecake, but with no hanging around.”
Making an upside-down cheesecake cuts down on the cooking time while leaving you with a delicious cheesecake with a tart and caramel taste.
READ MORE: This ‘easy-peasy’ chocolate swirls recipe uses just two ingredients to make
Gordon has also shared that one simple chef technique for decorating cakes is making macerating strawberries, which are incredibly easy to make but look spectacular.
He said: “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.”
How to make Gordon Ramsay’s cheat cheesecake with strawberries
Ingredients
For the cheesecake:
200g of cream cheese
50g of unsalted butter
300ml of double cream
Four digestive biscuits
Three tablespoons of icing sugar
Three tablespoons of caster sugar
Squeeze of lemon juice
Seeds from half a vanilla pod
One tablespoon of mint leaves (optional for garnish)
For the macerated strawberries:
200g of strawberries
2 tablespoons of icing sugar
100ml of sweet wine (optional)
Kitchen equipment needed:
Ramekin dishes or small bowl
Three bowls for mixing
Clingfilm
Food mixer (optional)
Non-stick frying pan
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Method
Line your ramekin or small dishes with clingfilm and place in the freezer to chill.
To macerate the strawberries: Place them in a bowl with the sugar (and wine if you are using it) and stir well. Cover with clingfilm and set aside for 15 to 20 minutes.
To make the cheesecake: Place the cream cheese and icing sugar in a bowl. Add the lemon juice, and vanilla seeds and mix until you have a smooth mixture.
Pour the cream into a second bowl and whisk into soft peaks, then fold the cream into the cream cheese mixture.
Remove the ramekins or small dishes from the freezer and fill with the cream cheese mixture. Make sure to smooth out the surface with a knife or spatula and then place in the fridge until needed.
Place the biscuits into a food mixer and blitz until they are coarse crumbs. Alternatively, place in a sandwich bag and crush the biscuits with a rolling pin if you do not have a food mixer.
Put a non-stick frying pan on the stove on a medium heat and add the caster sugar. Once the sugar has melted and has begun 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 place and place in the fridge for five minutes. Once cool, crumble into pieces.
Assemble the cheesecake: Remove the ramekins from the fridge and turn the cheesecakes onto plates, discarding 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 delicious cheesecake dessert is now ready to serve.
