Baked strawberry cheesecake

    Baked strawberry cheesecake

    12saves
    5hr20min


    25 people made this

    About this recipe: This baked strawberry cheesecake is likely to convert all those who prefer unbaked cheesecakes. This strawberry cheesecake is rich, decadent, fruity and simply perfect for a dinner party or special occasion.

    Ingredients
    Serves: 12 

    • 100g unsalted butter
    • 250g digestive biscuits
    • 900g cream cheese
    • 200g strawberry yoghurt
    • 1 teaspoon vanilla extract
    • 200g golden caster sugar
    • 3 egg yolks
    • 2 eggs, separated
    • 200g strawberries
    • 2 tablespoons icing sugar

    Method
    Prep:20min  ›  Cook:1hr  ›  Extra time:4hr cooling  ›  Ready in:5hr20min 

    1. Preheat the oven to 180 C / Gas 4. Lay the base of a 23cm springform cake tin over a sheet of baking parchment and draw around it with a pencil. Cut the circle out with scissors. Put the springform pan together and grease, then place the circle of baking parchment in the base.
    2. In a bowl, mix together the butter and digestive biscuits then transfer to the prepared baking tin and press down into the base. Place in the fridge to chill while you make the filling.
    3. In a bowl, whisk together the cream cheese, strawberry yoghurt and vanilla extract. Add the caster sugar and whisk until smooth. Add the egg yolks, one at a time, and whisk until smooth.
    4. In a separate bowl, whisk the egg whites until stiff peaks form and then fold into the cheesecake mixture.
    5. Remove the base from the fridge and spoon over the cream cheese filling. Smooth the top. Wrap the outside of the tin tightly in tin foil then place in a roasting tin and fill up to half the depth with boiling water.
    6. Bake in the preheated oven for 10 minutes then reduce the oven temperature to 140 C / Gas 1 and cook for a further 50 to 60 minutes until the cream cheese filling is firm. Switch off the oven then allow to cool in the oven with the door open ajar for about an hour then transfer to the fridge to cool completely for at least 3 hours.
    7. To make the topping, blend half of the strawberries in a food processor with the icing sugar.
    8. Remove the cheesecake from the fridge and place on a serving plate. Top the cheesecake with strawberry sauce and the remainder of the whole strawberries. Slice and serve.

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    Reviews (1)

    Ilse-MariStenzel
    0

    I made this for my husband's birthday. He is lactose intolerant, so I substituted the cream cheese for Lactofree soft cheese and used Lactofree strawberry yoghurt instead. Really good cheesecake. I would say that it did need a good 24 hours in the fridge to completely set after the baking (in my opinion). Got rave reviews from everyone who tried it! - 02 May 2016

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