About this recipe:This creamy strawberry cheesecake is perfect for any special occasion! You have to bake the cheesecake and let it cool for an hour, then chill it in the fridge for at least 4 hours before serving.
Makes: 1 (22cm) cheesecake
100g digestive biscuit crumbs
50g caster sugar
2 teaspoons ground cinnamon
75g butter, melted
1.2kg frozen strawberries, thawed and drained
1 tablespoon cornflour
675g cream cheese
1 (400g) tin sweetened condensed milk
4 tablespoons lemon juice
1/2 teaspoon vanilla extract
1 tablespoon water (optional)
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Combine biscuit crumbs, sugar, cinnamon and butter in a bowl. Press into the bottom of an ungreased 22cm cheesecake or springform tin. Chill base in fridge for 30 minutes.
Preheat oven to 150 C / Gas 2.
Place strawberries and cornflour into a blender. Cover and puree until smooth.
Pour strawberry puree into a saucepan. Bring to the boil over high heat. Simmer and stir until sauce is thick and shiny, about 2 minutes. Set aside about 6 tablespoons of the strawberry sauce to use for serving; allow remaining sauce to cool down then cover and store in the fridge.
Beat cream cheese in a mixing bowl with an electric mixer until light and fluffy; gradually beat in condensed milk. Mix in lemon juice and vanilla extract, then beat in eggs on low speed until just combined. Pour half of cream cheese mixture over the biscuit base; spoon half of strawberry sauce by 1/2 teaspoonfuls on top of cream cheese layer. Carefully spoon remaining cream cheese mixture on top; drop remaining strawberry sauce by 1/2 teaspoonfuls on top of this. Insert a knife or skewer into the top layer and to swirl the strawberry sauce to make a pretty design.
Bake in preheated oven until centre is almost set, 45 to 50 minutes. Set on a cooling rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool for 1 hour longer. Keep in the fridge for at least 4 hours, even better if you can wait overnight.
Serve cheesecake with a dollop of reserved strawberry sauce. If the sauce it too thick, stir in a little water and mix well.
I'm interested to know why you use defrosted frozen strawberries - is this to be able to make the recipe when strawberries are out of season? Or, do you find the softer texture of defrosted-from-frozen aids the puree texture? - 17 May 2016