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…
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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.)
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.
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.
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.
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