Serves 4


220g Philidelphia cream cheese        

35ml double cream        

10ml full fat milk        

2 eggs

50g sugar

4 thin slices pain poilane

1 tbsp clear honey    

20g unsalted butter

1 punnet of strawberries        

1g pectin powder



The toasts    

Preheat the oven to 180°C. Heat the honey until boiling and whisk in the butter. Brush the bread liberally with the honey and place on a non-stick baking tray. Bake for 4-5 minutes, until the honey caramelises. Remove from the oven and allow to cool.



Mix the cream cheese, milk and double cream and set aside. Whisk the eggs and sugar together, allow to settle and skim. Blend both sets of ingredients together and pass through a sieve. Cook at 90°C in a bain marie for 1 hour until cooked.



Hell and quarter the reserved strawberries, and roughly chop the others. Melt the sugar in a pan until a soft ball (122°C). Add the chopped strawberries and cook until stewed. Sprinkle the pectin and stir until disolved. Blitz in a small liquidizer and transfer into a squeezy bottle.


To serve

Swipe a spoonful of cheesecake onto the caramelized bread. Pipe three dots of strawberry puree and finish with the strawberry quarters.


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