The SLTea Party – Our Strawberry Cheesecake

As part of Swallow Awareness Day the Royal College of Speech and Language Therapists (RCSLT) are running their first ever challenge… The SLTea Party!

We are looking for the best and tastiest ideas for texture modified afternoon teas catering for people with swallowing problems.

The top three dishes will be featured in the up coming issue of Bulletin, where the winner will be announced!


Our judges are Associate Professor and IDDSI board member, Dr Ben Hanson; RCSLT Director of Professional Development, Judith Broll; and Oak House Kitchen’s very own Preston Walker.

How to enter

Simply post a picture of you dish and the dysphagia friendly recipe on Twitter and tag us using the hashtag #swallowawarechallenge and #swallowaware2020

You will need to state the IDDSI Level of your dish and show picture of the dish being tested using the IDDSI testing methods.

Post your entries by midnight on 18th March 2020 for your dishes to be eligible for judging. This is a RCSLT competition and any questions or queries must be made directly to the RCSLT.

We’ve made a strawberry cheesecake

We’ve made a strawberry cheesecake at IDDSI Level 5 – Minced and Moist… Take a look at our recipe below.

Good luck and we look forward to seeing your amazing creations!

Click the video to find out more about the challenge!



Serves 10

Allergens – Milk, Gluten

Strawberry Jelly

570g Cold Water

100g McDougalls Vegetarian Strawberry Jelly Crystals

15g Sosa Vegetal Setting Powder

Cheesecake Filling

360g Cream Cheese

400g Cream

5g Vanilla bean paste

80g Icing sugar

Cheesecake Base

100g Shortbread biscuits

350g Custard – ready to serve



Strawberry Jelly

  1. Add all the ingredients together in a pan
  2. Heat the pan on the stove while stirring and bring to the boil
  3. Remove from heat and immediately pour into a dish
  4. Once cool cut the set jelly into 4 x 4 x 15mm (2 x 2 x 8mm for pediatrics) pieces and set aside. Reserve any off cuts for the next step
  5. Add the off cuts of jelly to a blender and process until smooth
  6. In a bowl add the jelly bits and bind with the smooth jelly in a 60:40 ratio
  7. Complete IDDSI Level 5 audit checks for compliance

Cheesecake Filling

  1. Sift the icing sugar into a bowl and add the cream cheese and vanilla
  2. Mix together until fully combined and smooth
  3. Fold the cream into the mixture gently so not to whip and thicken the mix
  4. To alter the consistency of the texture, more or less cream can be added accordingly
  5. Complete IDDSI Level 5 audit checks for compliance

Cheesecake Base

  1. Blend the biscuits in a blender until the become a fine texture
  2. Add the custard and blend until smooth and homogeneous
  3. To alter the texture of the cheesecake base use more or less custard to suit
  4. Complete IDDSI Level 5 audit checks for compliance

To find out more on how to make non-melting jelly for IDDSI Levels 3-7 click HERE