Friday, August 13, 2004


Baked Strawberry Cheesecake

For conversions to recipe

This is for the strawberry lover of the family

500 grams cream cheese, softened
3 eggs
300 ml cream
250 gram packet plain biscuits
125 gram butter, melted
8 sponge finger biscuits
1 punnet strawberries, washed, hulled and chopped
small dash cream sherry
4 tbsp sugar
1/4 cup water
1 tbsp lemon juice
90 grams icing sugar

Strawberry Syrup
  1. Place strawberries, sherry, sugar and water into a pan.
  2. Bring to the boil, allowing only to boil for a couple of minutes.
  3. Allow to cool for later use in the recipe
  1. Place biscuits in a food processor and process until fine. (Biscuits can be broken up by being placed in a plastic bag and hit with a rolling pin)
  2. Mix melted butter with biscuit crumbs.
  3. Press biscuit mix into the base of a springform tin and place in fridge.
  4. In a large mixing bowl, place cream cheese, cream, lemon juice, eggs and icing sugar.
  5. Beat mix until smooth. (electric beaters come in handy here)
  6. Take strawberry syrup and fish out cooked strawberries, leaving behind the syrup.
  7. Place strawberries on biscuit base
  8. Add half of the cheese cake mix atop the strawberries
  9. Dip sponge finger biscuits into syrup and arrange on the first layer of cheesecake
  10. Mix half of the remaining syrup with the remaining cheesecake mix and then pour over the sponge biscuits.
  11. Bake in a hot oven (210 degrees Celsius) for 10 minutes, then drop the temperature to 160 degrees Celsius (slow oven) for a further 45 minutes.
  12. Serve topped with a dollop of cream and fresh strawberries.

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