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Strawberries & Cream cheesecake jars

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Published: 12/07/2016   Last Updated: 12/07/2016  
Tags: Strawberries-Cream-Cheesecake-Jars

Wimbledon is upon us and if you are still recovering from the football fiasco, how about looking at the tennis and at least making a delightful pudding to eat in the garden or on a picnic or even on the sofa. You can make your strawberry ripple cheesecakes portable by packing them into jam jars or the Kilner jars you bought for cocktails but never got round to using , then you could even enjoy on a summer picnic
What ingredient you need:
200g buttery crunchy biscuits
200g cream cheese
200ml double cream
6 tbsp icing sugar
2 tsp vanilla extract
500g of Strawberries halved or quartered
To make you just need to blitz the biscuits to crumbs in a food processor or in a bowl with the end of a rolling pin. If you are going for the jars divide the biscuit crumbs evenly between the jars, then in a large bowl, whisk the cream cheese, cream, 5 tbsp icing sugar and the vanilla extract until softly whipped. Tip half the strawberries and the remaining sugar into another bowl and crush them up with a fork to more of a purée. Ripple the purée through the cream and divide the mixture between the jars. Top each cheesecake with remaining strawberries, secure the lids and chill until ready to pack up, they need to be kept cool so make sure you use a cooler bag if you are going further than the garden or the sofa.
Source: BBC Good Food Guide
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