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Strawberry Cheesecake in Individual Wineglasses

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“A keeper from BBC TV's PAUL RANKIN and his SATURDAY KITCHEN. It looks elegant, preps in 30 minutes, takes about 10 minutes to "cook", and can be made ahead a "dolloped" with whipped cream just before bringing it to the table.”
READY IN:
40mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. FOR THE BISCUIT LAYER - Mix all the ingredients together and reserve.
  2. STRAWBERRY LAYER - Place the lemon juice and water in a small saucepan and mix in the cornflower well.
  3. Bring to a boil, and when the cornflour has dissolved, mix in the sugar and the strawberries.
  4. Heat gently to dissolve sugar, then remove from heat and allow to and thicken.
  5. FOR THE CHEESECAKE MIXTURE - Soften the gelatin in the lemon juice and a spoonfull of water (if needed), for about 3-5 minutes.
  6. Heat the mixture gently over low heat in a small saucepan until the gelatine is completely dissolved.
  7. Meanwhile, whisk the cream cheese and sugar in a mixer OR blender on medium speed.
  8. When the sugar has dissolved, turn down the speed and add the yogurt and the gelatine.
  9. When the mixture is blended together, add the vanilla extract.
  10. TO ASSEMBLE - Place a biscuit layer in the base of six wine glasses.
  11. Add a good dollop of the cheesecake mixture, then add some strawberries.
  12. Cover each wine glass and chill for a few hours.
  13. Top with whipped cream and a sprig of mint just before bringing to the table.

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