This cheesecake is a layered goodness comprising of a crispy biscuit base, creamy cheesecake filling and is topped off with a fruity strawberry swirl!
Promised to satisfy even the toughest cheesecake-critics!
INGREDIENTS:
¾ cup digestive biscuits crushed, or up to 1 cup
¼ teaspoon cinnamon
¼ teaspoon ground ginger
100 g unsalted butter (melted)
3 250gr packages cream cheese (softened)
¾ cup granulated sugar, ground in a food processor for 15 seconds
1½ teaspoons vanilla extract
2 large eggs room temp
1 egg yolk room temp
1 cup light sour cream room temp (a little less than one cup) - you can use strained yogurt instead
½ lemon juice and zest
Pinch of salt
⅔ cup strawberry sauce
STRAWBERRY SAUCE
INGREDIENTS:
450 g frozen strawberries
¼ cup granulated sugar
1 tablespoon water
1 tablespoon corn starch
INSTRUCTIONS:
Add 450g frozen strawberries to a sauce pan with ¼ cup granulated sugar, 1 Tbsp. water, and 1 Tbsp. corn starch
The strawberries will begin to thaw and reduce into a thick sauce
Puree with an emulsion blender or add to a blender and blend until smooth
Return the puree to the saucepan, bring it to a simmer and let cook, stirring every so often until very thick and a little darker. Strain the mixture
This homemade sauce for strawberries tastes delicious and is the perfect strawberry topping for cake of all kinds!
INSTRUCTIONS:
Creating the crust
Preheat the oven to 140°C fan forced. Grease and line the base and sides of an 8-inch round springform tin with baking paper.
Crush the biscuits in a food processor until they are a fine crumb
Add the cinnamon and ginger and combine
Mix through the melted butter
Press firmly into the bottom of the prepared tin
Bake for 10 minutes then set aside while you make the filling
Creating the cheesecake filling
Using a mixer, beat the cream cheese on low-med speed for about 2 minutes until smooth and creamy
Add the sugar and vanilla and beat well
Mix in the eggs and beat through
Add the extra yolk and beat until fully incorporated
Add the sour cream or strained yogurt, salt, lemon juice, and zest, and beat well
Pour half of the cheesecake mixture over the base
Putting the strawberry swirl cheesecake together
With a teaspoon pour about half the strawberry sauce in small blobs over the top of the cheesecake mixture you just added to the base
Carefully spoon over the remaining cheesecake mixture
Smooth out the top just a little, then again use a teaspoon to top over the remaining strawberry sauce
Drag a knife through the little strawberry patches to give it a swirl effect
Bake for 45-50 minutes on the middle shelf of the oven
Turn the oven off and allow the cheesecake to cool in the oven for half an hour with the door closed
After a half hour, remove it from the oven and let it cool at least a further 45 minutes at room temperature before covering and placing in the fridge to set completely
Let it set for at least 4 hours
Remove from the pan and serve.
Even if you’re a beginner to making homemade cheesecake from scratch, I believe you will be able to make this strawberry cheesecake beautifully!
Tip:
A great tip to stop a cheesecake from cracking is to allow it cool slowly
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