Strawberry Cheesecake

INGREDIENTS

CHEESECAKE BISCUIT BASE
200 grams Arnott's Marie Biscuits
120 grams unsalted butter, melted

CHEESECAKE FILLING
500 grams cream cheese at room temperature
2 tbsp plain flour
1 tsp vanilla extract
125 grams sour cream
330 grams caster sugar
Zest of 1 lemon
3 eggs at room temperature

STRAWBERRY TOPPING
500 grams fresh strawberries, half diced and half halved
2 tbsp lemon juice
110 grams white sugar
1/2 tsp vanilla extract
1 and 1/2 tsp corn flour
2 tbsp water
 

PREPARATION
Preheat the oven to 140 degrees Celsius (fan-forced). Butter the sides and bottom of a springform cake tin, then cover with baking paper.

CHEESECAKE BISCUIT BASE:
To make the base for the cake, start by breaking up biscuits into tiny crumbs. Then, add the melted butter to the crumbs and mix well, until it forms a sand-like texture.

Next, spread the mixture evenly into a cake pan. Use a glass to press the crumbs up the wall, almost to the top of the sides, and flatten the base.

CHEESECAKE FILLING:
Using a stand mixer, beat the cream cheese until smooth, for about 20-30 seconds. Avoid over-mixing.

Add flour and mix until it is just combined.

Next, add sugar, vanilla, sour cream, and lemon zest. Mix until just combined.

Add eggs one at a time and beat in between until just combined.

Pour the mixture into the prepared biscuit base.

Bake for 55 minutes or until the cheesecake turns light golden brown and jiggles slightly when the pan is shaken.

Cool the cake in the oven with the door open. Once cooled, refrigerate the cheesecake overnight.

STRAWBERRY TOPPING:
Place chopped strawberries, vanilla, sugar, and lemon juice in a saucepan. Stir well, then bring to a simmer over medium heat.

Stir the mixture for 10 minutes until the strawberries start to break down.

In a separate bowl, mix the cornflour with water, then add to the saucepan and stir.

Add halved strawberries and cook for 1 minute to soften. Once soft, remove the pan from the stove and let it cool.

Spoon the mixture onto the cheesecake so that it's covered with a single layer of strawberries, then add the remaining halves face down.

Refrigerate the cheesecake overnight to set.

Slice, serve and enjoy!