Strawberry Cheesecake
A smooth and creamy baked cheesecake with a zesty lemon filling and a vibrant berry topping. A family favorite for any occasion.
Method
- 01
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.
- 02
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.
- 03
Set the oven to 160°C (fan-assisted), otherwise 185°C.
- 04
Whisk the Philadelphia cheese and sugar with an electric whisk until smooth. Pour in the vanilla sugar while you do so.
- 05
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.
- 06
Pour the filling into the tin and bake at the bottom of the oven for 50-60 minutes.
- 07
The cake should be a bit wobbly when you take it out; it will firm up as it cools.
- 08
Once completely cool, spread a nice even layer of jam over the top.
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