Preparation time is 20minutes
Cook time is 1hours 30minutes
Total time is 1hours 50minutes
Serve is for 8 people
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Difficulty level: 2 out of 4
14 Ingredients
Number of servings
8
For the filling
- 675grams cream cheese, at room temperature
- 2/3 cup soured cream, at room temperature
- 150grams caster sugar
- 1teaspoons vanilla extract
- 1 pinch fine sea salt
- 1/2 lemon, grated zest
- 1tablespoons lemon juice
- 2 eggs
For the sauce
- 250grams strawberries, hulled and thinly sliced lengthways
- 1tablespoons lemon juice
- 1tablespoons caster sugar
- 4tablespoons strawberry jam, sieved to remove the seeds
- 75grams unsalted butter, at room temperature, plus extra for greasing
- 150grams digestive biscuits, crushed into fine crumbs
Description
Less delicate than chilled varieties, baked cheesecakes keep for longer in the fridge. The lemon juice and zest gives this velvet-like filling a brightness of flavour. Once you master this classic, you could change the flavourings or sauce, if you prefer.
Method
Step 1 of 15
Preheat the oven to 180°C (Gas 4).
Step 2 of 15
Grease and line the cake tin with greaseproof paper.
Step 3 of 15
Melt the butter in a small saucepan over a low heat, then combine it with the biscuit crumbs in a large bowl.
Step 4 of 15
Transfer the mixture to the prepared tin.
Step 5 of 15
Using the back of a spoon, gently press it into the bottom of the tin to form a thin, even layer.
Step 6 of 15
Bake for about 10 minutes, then remove and set aside to cool.
Step 7 of 15
For the filling, whisk the cream cheese, soured cream, sugar, vanilla extract, salt, and lemon zest and juice until combined. Add the eggs, one at a time, and whisk well to combine.
Step 8 of 15
Cover the sides and base of the cake tin with thick foil and place it in a large roasting tin.
Step 9 of 15
Pour the filling evenly over the biscuit base. Pour enough boiling water into the roasting tin to come halfway up the sides of the cake tin.
Step 10 of 15
Bake for 1 hour, until the cheesecake is set and shrinking away from the sides.
Step 11 of 15
Turn off the heat and leave the cheesecake to cool in the oven for 30 minutes, so that it is less likely to crack as it cools. Leave it to cool completely on a wire rack, before chilling for at least 4 hours.
Step 12 of 15
For the sauce, combine the strawberries, lemon juice, and sugar in a bowl and leave to macerate for about 30 minutes.
Step 13 of 15
Gently heat the jam in a small heavy-based saucepan. Combine it with the strawberry mixture and leave to cool. Remove the cheesecake from the tin and serve with the sauce. You can keep the cheesecake, well wrapped, in the fridge for up to 3 days.
Step 14 of 15
Combine it with the strawberry mixture and leave to cool.
Step 15 of 15
Remove the cheesecake from the tin and serve with the sauce. You can keep the cheesecake, well wrapped, in the fridge for up to 3 days.
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