Strawberry Cheesecake Honey Butter Toast
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Ingredients · Servings 4
- 400g Strawberry
- 2tbsp Soft Light Brown Sugar
- 60g Soft Light Brown Sugar
- 100g Salted Butter
- 4tbsp Honey
- 2 Brioche Bun
- 150ml Double Cream
- 100g Cream Cheese
- 2tsp Vanilla Extract
Method · 1 h
- Start by macerating the strawberries. Cut off the tops and then slice. Transfer to a bowl, add the brown sugar and toss together. Leave for 1 hr until the strawberries become juicy.
- Heat the oven to 160°C. Line a baking tray with baking parchment.
- Beat together the soft butter, honey and light brown sugar, then cut the brioche rolls in half and spread both the cut and undersides with the butter mix.
- Lay the brioche onto the lined baking tray. Bake in the centre of the oven for 18-20 mins, flipping halfway until deeply caramelised and crisp. Transfer the honey butter brioche to a wire rack and leave to cool for 10 mins.
- Meanwhile whisk the double cream in a bowl until it is holding its shape. In a separate bowl, whisk together the soft cheese and vanilla extract to soften the soft cheese, then fold through the double cream.
- To serve, lay a piece of brioche on each plate. Top with the cheesecake mixture and the macerated strawberries. Get stuck in.
