Strawberry Cheesecake Recipe
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Strawberry Cheesecake Recipe
Matt from the Underground Cookery School shows you how to bake a perfect classic American strawberry cheesecake in this easy to follow tutorial.
- Prep:
- 20m
- Cook:
- 45m
- Total:
- 1h:5m
- Serves:
- 6
- Temp:
- 160° c - 320° f
Ingredients
- 50 g unsalted butter
- 750 g cream cheese
- 300 g caster sugar
- 450 g creme fraiche
- 200 g strawberries, quartered
- 5 eggs
- 1 lemon
- 50 g sour cream
- 1 tsp cornflour
Method
Prepare a springform baking tin with butter and flour. To make the base, melt the butter in a small pan, add to the crushed digestive biscuits and mix together. To crush the digestives, blitz them in an electric mixer. Pour the biscuit mixture into the pan and smooth it out flat.
To make the filling, place the strawberries in a small pan of hot water and heat for around a minute to soften them. Remove from the heat, add a touch of sugar and allow to cool. Mix the cream cheese, crème fraiche, sour cream, sugar, lemon juice and eggs together in an electric mixer. Add a teaspoon of cornflour and mix for around a minute until combined. Remove the strawberries from the pan and dust in flour to ensure they don't sink to the bottom of the cheesecake. Mix into the cream cheese mixture, fold together and pour into the baking tin. Bake in a preheated oven at 160 degrees for around 45 minutes.
Once cooked, leave in the baking tin for at least 10 minutes.