Strawberry Cheesecake

Name: Strawberry Cheesecake
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Ingredients: 12 Digestive Biscuits; 75g Melted Butter; 2 tbsp Sugar; 1 Egg (for the base); 450g Cream Cheese; 250ml Sugar (for the filling); 1 tsp Vanilla Sugar; 3 Eggs (for the filling); 1 Lemon (grated zest); 450ml Crème Fraîche; 250g Strawberry Jam

Dessert · Prep 25 min · Cook 60 min · 0 hearts · By Alicja N

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Ingredients

12 Digestive Biscuits
75g Melted Butter
2 tbsp Sugar
1 Egg (for the base)
450g Cream Cheese
250ml Sugar (for the filling)
1 tsp Vanilla Sugar
3 Eggs (for the filling)
1 Lemon (grated zest)
450ml Crème Fraîche
250g Strawberry Jam

Method

Crumble the biscuits in a mixing bowl (using a pestle or mixer). Melt the butter and mix it with the biscuit crumbs, sugar, and whisk in the egg.
Line the bottom of a springform with a sheet of baking paper. Press the crumb mixture into the tin, pushing it up the sides a little. Refrigerate the crumb mixture while you prepare the filling.
Set the oven to 160°C (fan-assisted), otherwise 185°C.
Whisk the Philadelphia cheese and sugar with an electric whisk until smooth. Pour in the vanilla sugar while you do so.
Mix in one egg at a time and continue whisking until everything is well mixed. Wash and grate the lemon, then stir in the zest and the crème fraîche.
Pour the filling into the tin and bake at the bottom of the oven for 50-60 minutes.
The cake should be a bit wobbly when you take it out; it will firm up as it cools.
Once completely cool, spread a nice even layer of jam over the top.

Notes

This is our absolute favorite cheesecake recipe. It's light, zesty, and the crème fraîche gives it a wonderful creamy texture that isn't too heavy. Perfect served with a few fresh berries on the side.