shortcrust pastry made with 225 g plain flour
225 g full fat soft cheese
100 g caster sugar
150 ml creamy mayonnaise
2 eggs
grated rind of 1 lemon
few drops of vanilla essence
225 g full fat soft cheese
100 g caster sugar
150 ml creamy mayonnaise
2 eggs
grated rind of 1 lemon
few drops of vanilla essence
To decorate:
350 g strawberries, hulled
4 x 15 ml spoons redcurrant jelly
4 x 15 ml spoons redcurrant jelly
method
1. 180°C, 350°F, Gas Mark 4
2. Roll out the dough and use to line a 20-23 cm/8-9 inch flan tin. Prick the bottom and line with a circle of greaseproof paper. Fill with a layer of baking beans. Bake 'blind' in a preheated oven for 15 minutes.
3. Meanwhile, soften the cheese in a mixing bowl. Beat in the caster sugar, mayonnaise, eggs, lemon rind and vanilla essence.
4. Remove the paper and beans from the pastry case and pour in the cheese mixture. Return to the oven and bake for a further 25-30 minutes or until the filling is just set.
5. Allow to cool. Arrange the whole or sliced strawberries on top of the cheese pie. Heat the redcurrant jelly in a saucepan over a gentle heat until melted.
6. Spoon the jelly evenly over the strawberries. Chill for 1 hour.
2. Roll out the dough and use to line a 20-23 cm/8-9 inch flan tin. Prick the bottom and line with a circle of greaseproof paper. Fill with a layer of baking beans. Bake 'blind' in a preheated oven for 15 minutes.
3. Meanwhile, soften the cheese in a mixing bowl. Beat in the caster sugar, mayonnaise, eggs, lemon rind and vanilla essence.
4. Remove the paper and beans from the pastry case and pour in the cheese mixture. Return to the oven and bake for a further 25-30 minutes or until the filling is just set.
5. Allow to cool. Arrange the whole or sliced strawberries on top of the cheese pie. Heat the redcurrant jelly in a saucepan over a gentle heat until melted.
6. Spoon the jelly evenly over the strawberries. Chill for 1 hour.
serving amount
serves 6 - 8
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