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Baked strawberry cheesecake
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60g unsalted butter, melted, plus extra for greasing
200g oat biscuits (such as Hobnobs)
20g toasted flaked almonds
840g full fat soft cheese, at room temperature
200g caster sugar
1 tsp vanilla bean paste (or the seeds of 1 vanilla pod)
2 tbsp plain flour
150ml soured cream
6 eggs, 2 separated
2 tbsp lemon juice
600g strawberries, halved
3 tbsp caster sugar
1. Preheat the oven to 180°C, gas mark 4. Grease and line the base and sides (to 3cm above the rim) of a 23cm springform cake tin. Put the biscuits and almonds in a bag and bash to crumbs with a rolling pin. Pour into a bowl and mix with the melted butter. Press into the tin with the back of a spoon. Bake for 5 minutes and then allow to cool.
2. Reduce the oven to 140°C, gas mark 1; put a roasting tin half-filled with water on the bottom shelf. Put the soft cheese, sugar, vanilla and flour in a large bowl and, using electric beaters, slowly whisk until thick and smooth. Add the cream and mix to combine. One at a time, slowly beat in the 4 whole eggs, then beat in the 2 yolks, the lemon juice and a pinch of salt.
3. Carefully pour the mixture onto the base. Bake on the middle shelf of the oven for 1 hour 20 minutes until set with a gentle wobble in the middle. Turn the oven off; leave the cheesecake inside to cool for at least 45 minutes. Continue to cool at room temperature then chill for at least 4 hours or overnight. If it has cracked, use a palette knife dipped in hot water to push the cracks together and smooth the top.
4. Simmer the strawberries, sugar and 3 tbsp water in a pan over a medium heat for 5–8 minutes until the sugar has dissolved and the berries are soft but still holding their shape. Lift the berries out and set aside; turn up the heat and bubble the sauce for a minute to a thick syrup. Arrange the strawberries over the cheesecake then glaze with the syrup.
This recipe first appeared in Waitrose Food, May 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in April 2018.