Best ever baked cheesecake
There’s no better way to celebrate strawberry season than with a ridiculously delicious, indulgent strawberry cheesecake. Hold onto your aprons, it’s about to get very domestic goddess-y around here…
For the base:
Crush 200 g chocolate digestive biscuits into a fine crumb, mix with 150 g melted butter and press into the base of a 30 cm spring form cake tin. (Tip: Place baking paper between the cookie base and the bottom of the tin to ensure foolproof unmolding.)
For the filling:
Beat 750 g smooth cream cheese until smooth. On medium speed, add 250 ml sour cream, 4 free range eggs, 112 g caster sugar, 1 tablespoon cornflour and the seeds of half a vanilla pod. Spoon the mixture into the cake tin and set aside.
For the strawberry swirl:
Combine 400 g frozen strawberries and 50 g caster sugar and blend until smooth. Simmer in a saucepan for 2 minutes and allow to cool. Spoon 2–3 tablespoons of the strawberry coulis over the cake. Using a butter knife, lightly swirl the bright red syrup into the surface of the cheesecake until beautifully marbled. Reserve the rest of the coulis.
For the assembly:
Place the marbled cheesecake in the oven and bake at 160°C for 50 minutes until the sides are set, but the centre is still a bit wobbly. Switch off the oven and allow the cake to cool in the oven for 2 hours. Top with fresh, syrupy strawberries (200 g strawberries tossed in icing sugar and a splash of water) and more strawberry drizzle. Dust with icing sugar and serve.