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New Year family canapé recipe: Wild strawberry and pineapple cheesecakes

Tickle their tastebuds with a selection of cheesy and flavoursome canapé recipes, created by Ronnie Hix, to see in 2015

Posted: 30 December 2014
by Catherine Hudson

Wild strawberry and pineapple cheesecakes

“Pineapple and cheese is a classic flavour combination. I have used a really exciting cheese for this sweet canapé recipe that combines these two flavours wonderfully. A bit of a departure from your normal cheese cake but it’s Christmas so be a bit adventurous. You will be rewarded with this sweet treat” Ronnie Murray, Head Pastry Chef for Hix Restaurants

Takes 20 minutes to prepare, 10 minutes cooking time

Makes 20


250g hobnob biscuits
½ teaspoon Vanilla Essence

50g butter

250g Castello Pineapple Halo

250g double cream

75g caster sugar

40g chopped pineapple weed*

150g wild strawberries

How to:

1.     Put the hobnobs in a plastic bag and crush with a rolling pin. Tip contents into a sauce pan with the butter and heat, stirring in the butter until the crumbs come together

2.     Spoon enough mixture into a biscuit cutter and press down until you have roughly a 5mm thickness. Repeat until all the crumbs have been used. This should make around 20 bases for your cheese cakes

3.     To make the strawberry compote, put the strawberries in a pan on a low heat, add 25g sugar and reduce until the strawberries start to lose their form and you have a rich syrup. Leave to cool

4.     Finally, whip together the pineapple halo cream cheese with the double cream and remaining caster sugar and vanilla essence until thick

5.     To assemble the cheese cake, spoon the strawberry compote onto the biscuit base and top with a cornel of the cream cheese mixture

Serve immediately

Serve with Serve with Veuve Clicquot Champagne Demi-Sec (Majestic

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