Baked Strawberry Cheesecake

I don't bake often, as with just the two of us we'd have to get through an awful lot of cake to avoid waste but when a gathering is planned, it seems the perfect opportunity to try out a new recipe. This was based on a raspberry cheesecake recipe I'd seen, but as strawberries are just coming into season, I thought it would make a good and seasonal substitute.

The recipe needs a bit of tweaking; as delicious as it was, the base could have been crunchier and the filling a touch more set, so I've added what I think you should alter to achieve this in brackets. Nonetheless, it was devoured. The cooked strawberries are sweet and soft while the fresh fruit on top gives good bite and a touch of tartness.


Baked Strawberry Cheesecake

Serves around 8

600gr cream cheese
8 digestive biscuits (I'd suggest using 10 for a drier, crispier base)
50gr butter
142ml soured cream
2 tbsp plain flour
2 eggs + 1 yolk
175gr caster sugar + 1 tbsp
1/2 tsp vanilla extract
500gr strawberries

Preheat the oven to 180 degrees C. Hull and halve the strawberries. Process the digestives into fine crumbs, and met the butter. Mix the two together well and press into a 20cm springform tin. Bake for 10 minutes, and then leave to cool.

Combine the eggs, cream cheese, soured cream, vanilla essence and flour in a bowl. Add the 175gr sugar and whisk until light and fluffy. Stir in half of the strawberries, and then spoon into your tin. Bake for 50 - 55 minutes. The middle should have a slight wobble when you remove it from the oven. Leave to cool in the tin.

Halve the remaining strawberries and put in a small saucepan with the 1tbsp sugar and a tablespoon of water. Heat gently until the strawberries are very soft. Squeeze through a sieve to get the juice. When serving, pile the fresh strawberries on top and drizzle with the strawberry sauce.