This delightful strawberry cheesecake with nut crumble recipe is more like a mousse than a dense fridge cheesecake. The filling is dolloped onto a fabulous crunchy base and finished off with a drizzle of strawberry syrup and slices of fresh strawberry.
It originates from executive chef Phil De Villiers from 54 on Bath in Johannesburg. His is a way more elaborate and sophisticated dish that is made with elderberries, layered with meringues, honeycomb, and vanilla jelly, and served with strawberry-filled ricotta dumplings on the side. They serve this in the fabulous Level Four restaurant at the hotel. I dumbed the recipe right down to ensure it was super easy to achieve for the home cook and left out the extra components. I used strawberry syrup because it so happens I made it recently. Also, elderberries are not available in South Africa at all.
If however, you want to get all fancy pants and live in a place where elderberries are easy to come by, I found this lovely sounding recipe to make elderberry syrup. You will have to put it through Google translate, but it looks so pretty.
The recipe makes a little more crumble mix than is required, but just sprinkle it on other things or eat it with a spoon. It’s totally the best crumble I have ever tasted.
Recipe – makes 12 individual portions
Strawberry cheesecake with a nut crumble
- 250 g flour
- 170 g butter
- 110 g macadamia nuts
- 110 g almonds
- 110 g Demerara sugar
- 1/2 t vanilla extract
- 125 g crème fraîche
- 225 g Philadelphia cheese
- 100 g icing sugar
- 150 ml Strawberry Syrup plus extra to garnish
- 250 ml cream
- 3 leaves Gelatine
- Fresh strawberries for garnish
- To make the crumble topping, preheat the oven to 160°C/Gas mark 3. Combine all the ingredients in a food processor and blend until the mixture is the texture of breadcrumbs. Spread out the crumble on a baking tray and bake for 30-40 minutes, being sure to stir the crumble mixture every 10 minutes. Remove when the mixture is golden brown and set aside to cool.
- For the cheesecake, soak the gelatine in a bowl of cold water for about 5 minutes, and use a little bit of the cream and melt the gelatine over a double boiler. Set aside to cool.
- Mix together the crème fraîche, cream cheese, sugar, and strawberry syrup (I used an electric stand mixer with a whisk attachment). Put the cream in a separate bowl and whisk until stiff. Gently fold the gelatine into the cream mix and gradually fold the stiff cream into the cream cheese mixture little by little until completely combined.
- To assemble the cheesecake, spoon out a layer of crumble at the bottom of your serving glass and top with a good dollop of strawberry cheesecake mix. refrigerate until ready to serve.
- Decorate with a drizzle of strawberry syrup and a few slices of fresh strawberries.
A few of my favourite desserts:
I look forward to connecting with you again in the future.