🍓 A Slice of Summer: Pembrokeshire Strawberry Cheesecake 🍰

This no-bake cheesecake is a dreamy celebration of local flavour: creamy, light-as-air cottage cheese meets the sweet tang of Potting Shed strawberry jam, all nestled on a buttery Tan Y Castell shortbread base. Finished with fresh Pembrokeshire strawberries, it's a dessert made for sunshine days and second helpings.

Perfect for garden parties, family weekends, or just because.

Buy the kit here

🌿 What’s in it?

This creamy classic features:
✅ A light cottage cheese & cream filling
✅ Local Potting Shed strawberry jam glaze
✅ Tan Y Castell Welsh Shortbread base
✅ Fresh Pembrokeshire strawberries to garnish

It’s fresh, fruity, and beautifully simple.

💡 Try This:

• Add a handful of lemon zest to the filling for brightness
• Use ginger biscuits for a spiced twist on the base
• Top with whipped cream or mint for extra indulgence

🍰 Strawberry Cottage Cheesecake

Serves 8

🛍️ Ingredients:

• 200g Tan Y Castell Welsh Shortbread
• 80g melted butter
• 300g cottage cheese
• 150ml double cream
• 80g icing sugar
• 1 tsp vanilla extract
• 4 tbsp Potting Shed strawberry jam
• Fresh strawberries, to serve

🦄 Method:

1. Crush shortbread and mix with melted butter. Press into a tin and chill.
2. Blend cottage cheese, cream, icing sugar, and vanilla until smooth.
3. Spread over the chilled base and refrigerate for 4 hours or overnight.
4. Top with gently warmed Potting Shed strawberry jam and smooth evenly.
5. Garnish with fresh strawberries and serve chilled.

🌿 Tips:

• Use a springform tin for easy release
• Try layering with chopped strawberries through the filling
• Perfect with a cup of Earl Grey or a splash of elderflower fizz

Light, fruity, and full of Pembrokeshire charm — this cheesecake is summer on a plate. 🍓🍰

Buy the kit here