Enjoy summer with this baked strawberry cheesecake recipe
Light and moussey but jam-packed with flavour, this baked cheesecake will soon become a star in your pudding repertoire. We think it sums up summer in a mouthful – sweet and delicious, but delicate enough to be eaten when the heat wave hits us!
Recipe for Baked Strawberry Cheesecake
For the base
200g digestive biscuits
60g unsalted butter melted
1 tsp ground cinnamon
7g freeze dried strawberries
For the filling
500g full fat cream cheese
2 large eggs separated
200ml tub of crème fraiche
50g caster sugar or vanilla sugar
1 tbsp corn flour
1 tsp vanilla extract
½ tsp crème of tartar
For the topping
3 tbsp redcurrant jelly
1 tbsp vanilla sugar
Preheat the oven to 180°C/160°C fan/gas mark 4. Line the base and sides of your 23cm spring form tin with silicone baking parchment.
Put the digestives in the food processor and whiz until you have a fine crumb. Stir in the cinnamon, dried strawberries and melted butter. Press the mixture into the base of the tin using your fingers until you have an even base.
Bake in the oven for 10 mins or until golden brown.
To make the filling, fully combine the cream cheese, egg yolks, crème fraiche, caster/vanilla sugar, corn flour and vanilla extract in a large bowl or mixer until smooth.
In a separate clean and dry bowl whisk the crème of tartar and egg whites until they become stiff. Gently stir this into the cream mixture using a metal spoon in a figure of eight motion until it combines. Pour the mixture over the cooled biscuit base and transfer back into the preheated oven for 45 minutes. The cheesecake should still have a slight wobble in the centre, if it is too liquid put back in the oven for another 5 mins and check again.
Turn off the oven and let the cheesecake cool completely in the oven with the door left ajar. When completely cooled move to the fridge.
To make the topping heat the redcurrant jelly in a small pan and sieve out any lumps . Mix the sliced and hulled strawberries and the vanilla sugar then stir them through the jelly and leave to cool.
To serve carefully take the cheesecake out of the mould, remove any silicone baking parchment and heap the strawberries and jelly mixture on top.
TIP To avoid the top of your cheesecake cracking, make sure that the cheesecake does not have any sudden changes in heat from hot to cold, let the cake cool naturally in the oven that has been turned off.