You can’t go wrong with a classic cheesecake and our delicious strawberry baked recipe is the perfect pick. Serve it topped with cream and fresh strawberries for a stunning centrepiece.
- 250 g plain sweet biscuits, crushed
- 150 g butter, melted
- 250 g cream cheese, softened
- 3/4 cup caster sugar
- 2 x 250 g punnets strawberries, hulled, halved
- 4 eggs
- 1 1/2 cup thickened cream
- 1/2 cup icing sugar mixture
- 1 tbsp lemon juice
- Whipped cream, extra strawberries, to serve
Preheat oven to 160 C. Lightly grease a 20cm spring-form pan and place on an oven tray.
In a bowl, combine crumbs and butter until combined. Using the back of a spoon, press firmly into base and sides of the pan. Bake for 5 mins.
In a food processor, pulse cream cheese, sugar and half strawberries until smooth. Add eggs, pulse for 1-2 mins until smooth. Pour in the cream, pulse a few seconds until just combined.
Pour into biscuit case. Bake for 1 1/4 hours until slightly puffed with a slight centre wobble. Turn off oven. Leave cheesecake in the oven to cool completely, with the door ajar. Chill for 4 hours or overnight.
In a small saucepan, heat icing sugar and remaining strawberries on a high for 15 mins. Stir in lemon juice. Roughly mash a few strawberries. Transfer to a heatproof bowl to cool completely.
Serve cheesecake topped whipped cream, strawberry sauce and extra fresh strawberries.
Cheesecake “wobble” should only be slight if done. if it wobbles back and forth you need more cooking time.