Recipe - Angels Strawberry Cheesecake

6 ounce Curd cheese or other soft
white cheese
2 ounce Icing sugar
Finely grated rind of one
lemon
One half pt Double cream
3 Heaped tbsp redcurrant jelly
1 tablespoon Lemon juice
1 teaspoon Black pepper; coarsely
ground
8 To 10 ounces small
strawberries

Put curd cheese into a mixing bowl and soften with wooden spoon. Sift in
icing sugar and work in thoroughly. Stir in grated lemon rind. Whisk cream
until fairly stiff and fold thoroughly into cheese. Pile mixture in middle
of serving plated and, using a spatula, mould and smooth into a round shape
about 6 inches in diameter. Smooth the top level. Chill in fridge for at
least one hour. Shortly before serving spoon redcurrant jelly into saucepan
and stir around to break up. Stir in lemon juice and pepper and put over
low to medium heat, stirring constantly until smooth. Remove from heat.
Take cheese base from fridge and arrange strawberries on top. Spoon
redcurrant glaze over them and leave in a cool place until ready to serve.
Posted to EATL Digest 11 Aug 96

Date: Mon, 12 Aug 1996 17:12:57 EDT

From: erika metzieder 100627.3022@COMPUSERVE.COM
NOTES : By Brian St. Pierre, Sunday pudding no. 80
Not a real cheesecake at all, this is just a mixture of sweetened
curd cheese
and cram which forms a base for glazed strawberries. An easy but
delicious
pudding.