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Strawberries and cream baked cheesecake recipe
Strawberries and cream baked cheesecake recipe
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Prep Time:
20 minutes
Cook Time:
70 minutes
Total Time:
90 minutes
Indulgent strawberries and cream cheesecake - so delicious, you'll want seconds!
Ingredients:
  • 250g digestive biscuits, broken
  • 100g butternut biscuits, broken
  • 150g butter, melted
  • 100g strawberries, halved
  • 20.00 gm caster sugar
  • 750g cream cheese, softened
  • 120g sour cream
  • 165g caster sugar
  • 3 Free Range Eggs
  • 2 tsp finely grated lemon rind
  • 1 tsp vanilla bean paste
  • 40.00 ml plain flour
  • Pink liquid food colouring
  • Thickened cream, whipped, to serve
  • Strawberries, extra, halved, to serve
  • Strawberries & cream chocolate balls, to serve
Instructions:
  • Prepare a 20cm round springform pan by greasing it and lining the base and sides with baking paper. Crush the biscuits in a food processor until finely ground. Add butter and continue to process until mixture is well combined. Transfer the mixture to the pan and press it evenly using a straight-sided glass. Chill in the fridge for 30 minutes before using.
  • In a saucepan over medium heat, blend strawberries and sugar until the sugar dissolves. Increase the heat to high and cook until the strawberries collapse, and the syrup reduces by half, about 5 minutes. Allow it to cool, then blend until smooth in a blender. Strain the mixture through a fine sieve into a heatproof bowl, discarding the solids.
  • Preheat oven to 150°C. In a clean food processor, blend cream cheese, sour cream, and extra sugar until smooth. Then add eggs, lemon rind, lemon juice, and vanilla and blend until combined. Mix in the flour until fully combined. Divide mixture in 2 portions, setting one aside. Add strawberry mixture and 2-3 drops of pink food coloring to the other portion. Stir until combined.
  • Spoon dollops of the strawberry mixture over the biscuit base, alternating with the plain portion. Swirl gently with a knife to create a marbled effect in the pan.
  • Transfer the cheesecake to a baking tray and bake for 1 hour until just set. After baking, turn off the oven and allow the cheesecake to cool with the door slightly open for 2 hours. Chill in the fridge before serving.
  • Present the cheesecake on a serving plate and garnish with a dollop of whipped cream, additional strawberries, and chocolate balls.

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