baked strawberry cheesecake

So easy to make. Also works brilliantly with raspberries.


8 digestive biscuits / biscuits sablés
50 gr butter, melted / beurre fondu600 gr cream cheese / St Moret ou Philadelphia
2 tbsp plain flour / farine
175 gr caster sugar / sucre en poudre
vanilla extract / essence de vanille
2 eggs / oeufs entiers
1 yolk / jaune d'oeuf
142 ml pot soured cream /
crème fraîche

 300 gr strawberries / fraises
icing sugar / sucre glace



Prep: 20 mins | Cook: 40 mins
Heat the oven to 180C/fan 160C/gas 4. 
Crush 8 digestive biscuits in a food processor. 
Mix with 50g melted butter. 
Press into a 20cm springform tin and bake for 5 minutes, then cool. 
Beat 600g cream cheese with 2 tbsp flour, 175g caster sugar, a few drops of vanilla extract, 2 eggs, 1 yolk and a 142ml pot of soured cream until light and fluffy. 
Stir in 150g strawberries and pour into the tin. 
Bake for 40 minutes and then check, it should be set but slightly wobbly in the centre. Leave in the tin to cool. 
Using the remaining 150g strawberries keep a few for the top and put the rest in a pan with 1 tbsp icing sugar. Heat until juicy and then squash with a fork. Push through a sieve. Serve the cheesecake with the strawberry sauce and strawberries.

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