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Deconstructed Macnean Cheesecake with Coole Swan and Macerated Pat Clarke Strawberries

Serves: 4

Duration:

Difficulty: Easy

Ingredients

The Cheesecake:

  • 200g (7oz) cream cheese
  • finely grated rind and juice of ¼ lemon
  • ½ vanilla pod, split in half and seeds scraped out
  • 100g (3.5oz) white chocolate, broken into squares
  • 100ml (3.5fl oz) cream
  • 100ml Coole Swan Liquor
  • 4 shortbread biscuits, finely broken up
  • white chocolate curls, to decorate
  • dried raspberries to decorate
  • Maltesers to decorate
  • spun sugar, to decorate
  • fresh mint sprigs, to decorate
The Macerated Pat Clarke Strawberries
  • 8 oz Pat Clarke Strawberries chopped
  • 2 tbsp crème de cassis
  • 1 tsp Vanilla Extract
  • 1 tsp mint or basil chopped

How To Make…

The Cheesecake:

  • Using a whisk, beat the cream cheese, lemon rind and juice, vanilla seeds, melted white chocolate and Coole swan together, until smooth and light.
  • Fold in the whipped cream until combined. Transfer to a piping bag fitted with a 1cm (1/2in) plain nozzle and place in the fridge until needed.

The Macerate Pat Clarke Strawberries:

  • Pour the crème de cassis and vanilla extract over the strawberries. Cover with cling film and shake. Leave overnight to infuse.

Ingredients

The Cheesecake:

  • 200g (7oz) cream cheese
  • finely grated rind and juice of ¼ lemon
  • ½ vanilla pod, split in half and seeds scraped out
  • 100g (3.5oz) white chocolate, broken into squares
  • 100ml (3.5fl oz) cream
  • 100ml Coole Swan Liquor
  • 4 shortbread biscuits, finely broken up
  • white chocolate curls, to decorate
  • dried raspberries to decorate
  • Maltesers to decorate
  • spun sugar, to decorate
  • fresh mint sprigs, to decorate
The Macerated Pat Clarke Strawberries
  • 8 oz Pat Clarke Strawberries chopped
  • 2 tbsp crème de cassis
  • 1 tsp Vanilla Extract
  • 1 tsp mint or basil chopped

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