About this recipe:An simple baked cheesecake filled with chopped strawberries will leave your friends in awe of your culinary skills! Lovely taste and a perfect use for strawberries.
10 digestive biscuits
600g Philidelphia® or similar cream cheese
2 eggs plus an extra egg yolk
2 tablespoons plain flour
140g soured cream
175g caster sugar
300g strawberries, quartered
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Method Prep:15min › Cook:40min › Extra time:30min › Ready in:1hr25min
Preheat oven to 180 C / Gas 6.
Blitz the digestives in a processor (or do it the old fashioned way if you like). Melt the butter and combine with crushed biscuits; press the mixture down into the base of a 20cm springform cake tin. Bake for 5 minutes in preheated oven. Chill the base (in the tin) in the fridge.
Combine the eggs, flour, soured cream, cream cheese and sugar in a big bowl. Stir in the strawberries (leaving one for decoration) and pour into the cake tin over your layer of biscuit.
Bake in preheated oven at 180 degrees C for 40 minutes. Remove and leave to cool before removing from the tin. Sprinkle with a sliced strawberry and dust lightly with icing sugar. Enjoy.