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This months recipes: Strawberry Cheesecakes

 

This month we’re tackling strawberry cheesecakes. Now, I had every intention of using fresh British strawberries for these recipes given they’re now in season. But during testing I decided that using a strawberry puree is best for consistency, so you can create the same recipe wherever you are in the world, all year round. If you did want to use fresh strawberries, I tell you in the video how you do this, so be sure to check it out. There’s lots of crossover in both recipes so once you master tier 1, you will definitely be able to take on tier 2!

If you have any questions, please email me or ask them on the private Facebook Group. As always, I’d love to see your creations!

Matt x

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    Full T&Cs apply

    Share Bake It Better. Share the Rewards.

    Got a friend who’d love Bake It Better as much as you do? Invite them today and you’ll both get rewarded.

    Here’s how it works:

    • Invite a friend – Just fill in their details below and I’ll send them an invitation to join.

    • They join for £1 – Their first month’s membership is only £1.

    • You get rewarded – Once they join, your next month’s membership is free.

    💡 The best part? There’s no limit! Invite as many friends as you like:

    • Monthly members: Get 1 free month for every referral who joins.

    • Annual members: Receive 10% back on your membership fee for each successful referral.

    So go ahead—invite your friends and family today and start enjoying the rewards.

    Matt x


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      by Matt Adlard

      Archive

      The archive

      I’ve been running Bake It Better for 6 years and have tried different styles of filming and recipe formats throughout this time. This archive houses all my older videos and recipes before I moved to a Two Tier recipe format in September 2023

      Orange Blossom Paris Brest

      Yuzu Petit Choux

      Pistachio & Raspberry Cookies

      Chocolate Peanut Butter Cookies

      Thick Milk Chocolate Chip Cookies

      French Baguette

      Pain De Mie

      Pain De Campagne

      Lemon Meringue Pie

      Apple Crumble

      Tiramisu

      Bi-Color Pain Au Chocolat

      Croissants

      Pain Au Chocolat

      Strawberry Shortcake

      Gourmet Brownie

      Passion Fruit Slice

      Golden Gianduja Tart

      Chocolate Hazelnut Tart

      Strawberry Meringue Tart

      Summer Fruits Cheesecake

      Chocolate Orange Cheesecake

      Oreo & Vanilla Cheesecake

      Chocolate Mousse Gateaux

      Black Forest Gateaux

      Sacher Torte

      Pistachio Cake

      Almond & Orange Cake

      Lemon Cake

      Coffee Brioche

      Kanelbullar (Cinnamon Rolls)

      Classic Donut

      Opera Cake

      Chocolate Praline Finger Cake

      Strawberry Roll Cake

      Sourdough Country Loaf

      Sourdough Focaccia

      Sourdough Starter

      Passion fruit Soufflé

      Chocolate Moelleux

      Vanilla Panna Cotta

      Strawberry Popsicle

      Vanilla Bean Ice Cream

      Chocolate Parfait

      Brioche Feuilletée

      Vanilla & Blueberry Danish

      Puff Pastry

      Roasted Strawberry & Creme Brûlée Tart

      Japanese Milk Bread

      Scones

      Chocolate Praline Bon Bons

      Salted Caramel Bon Bons

      Tempering Chocolate

      Chocolate Eclairs

      St Honore Tart

      Choux Au Craquelin

      Chocolate Spider Web Mirror Glaze

      Chocolate Hazelnut Finger

      Lemon Citrus Crunch

      Brown Butter Madeleines

      Macarons

      Chocolate Pot De Creme

      Herringbone Lattice Apple Pie

      Crème Brûlée Cheesecake

      Chocolate Chip Cookies

      Chocolate & Hazelnut Praline Tart

      Lemon Tart

      Frangipane Tart

      Velvet Sprayed Cake

      Naked White Chocolate Drip Cake

      Victoria Sponge

      by Matt Adlard

      Member page

      Thank you for signing up to Bake it Better with Matt Adlard!

      I’m excited for you to start your baking journey.

      All the best
      Matt x

      @mattadlard

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