- 8
- Average
- Average budget
Ingredients
- For the Base:
- 85ml / ⅓ Cup Melted Butter
- 140g / ¾ Cup Digestive Biscuits
- 1 Tablespoon Golden Caster Sugar
- For the Cheesecake:
- 600g / 3 Cups Cream Cheese
- 170g / ⅔ Cup Golden Caster Sugar
- 2 Tablespoons Plain Flour
- 1 Teaspoon Vanilla Extract
- 1 Teaspoon Lemon Juice
- 2 Large eggs
- 1 Yolk
- 150ml / ¾ Sour Cream
- For the Strawberry Glaze:
- 500g / 4 Cups Strawberries
- 150g / ¾ Cup Caster Sugar
- 2 Tablespoons Ground Arrowroot
Preparation
Step 1
aking the Base:
Prepare the cake tin by buttering and lining the base and sides with baking/greaseproof paper and preheat the oven to 160C/320F.
Put the biscuits in a plastic bag and use a rolling pin (should your claymore be at the cleaners) to bash them into crumbs, then place in a bowl.
Step 2
Melt the butter in a pan on a medium heat and pour over the biscuit crumbs along with the tablespoon of sugar.
Mix well until the butter has been absorbed and then press the biscuit mixture firmly and evenly to the base of the prepared cake tin. Place in the oven and cook for 10-15 minutes, remove and set aside to cool - make sure it has cooled completely otherwise you will end up with a soggy base like I did.
Step 3
Making the Cheesecake Filling:
In a large bowl, beat the cream cheese gently until creamy and slowly add the sugar. Add the flour and a pinch of salt and stir in slowly making sure to clean the sides of the bowl.
Whisk in the vanilla and lemon juice. Add the eggs and yolk one at a time and then the sour cream whisking gently, being careful not to over-mix.
Step 4
Pour the filling over the buttery biscuit base, gently tap or knock the tin to remove any air bubbles.
Bake for 10 minutes at 160C/320F, then reduce to 90C/190F and cook for 20-40 minutes. I found just keeping an eye on the cake until the centre was a little wobbly but firm was best.
Step 5
Leave it out to cool, the top may crack but don’t worry as this will be covered. After an hour you can put it in the fridge to continue cooling.
Step 6
Making the Strawberry Glaze:
Chop the 500g of strawberries, place in a pan, bring to the boil with about 6 tablespoons of water and the sugar.
In a small bowl mix 2 tablespoons of arrowroot with some water to create a runny paste.
Step 7
Once the mixture has boiled in the pot, add the arrowroot water a teaspoon at a time until it begins to thicken then remove from the heat and leave to cool for several minutes.
Once cooled slightly pour/spread the strawberry glaze over the cheesecake and return to the fridge to chill for several hours.
What you will need: A 20cm cake tin, baking/greaseproof paper, rolling pin, large mixing bowl, wooden spoons, whisk, small bowl, pan.