Baked vanilla and lemon cheesecake with marinated strawberries

Name: Baked vanilla and lemon cheesecake with marinated strawberries
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: Serves 8
Cuisine: American recipes
Ingredients: 12 digestive biscuits; 50g butter, melted; 500g cream cheese; 120g caster sugar; 1 tbsp plain flour; Grated zest and juice of 2 lemons; 2 large free-range eggs, plus; 1 large egg yolk; 3 tsp vanilla extract, or seeds scraped from 1 vanilla pod; 170ml tub soured cream; Single cream for serving; For the marinated strawberries; 450g fresh strawberries, hulled; 2 tbsp Cointreau; Grated zest and juice of 1 small orange; 1 tbsp finely chopped fresh mint; 2 tsp caster sugar or honey

Published: 30 Jun 10
Updated: 18 Mar 24

Test kitchen approved

Our baked cheesecake recipe is a favourite summer dessert: it looks impressive and is easy to make. It needs to be really cold, so make it the day before and prepare the topping on the day.

Serves 8
30min to make, 40-50min to cook, plus cooling and marinating

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Ingredients

12 digestive biscuits
50g butter, melted
500g cream cheese
120g caster sugar
1 tbsp plain flour
Grated zest and juice of 2 lemons
2 large free-range eggs, plus
1 large egg yolk
3 tsp vanilla extract, or seeds scraped from 1 vanilla pod
170ml tub soured cream
Single cream for serving

For the marinated strawberries

450g fresh strawberries, hulled
2 tbsp Cointreau
Grated zest and juice of 1 small orange
1 tbsp finely chopped fresh mint
2 tsp caster sugar or honey

Method

Preheat the oven to 160°C/fan140°C/gas 3. Put the digestives into a small plastic bag and bash with a rolling pin, or whizz for a minute in a food processor. Mix with the melted butter and press into the bottom of a 20cm springform cake tin.
Put the rest of the cheesecake ingredients into a large bowl and beat or whisk until light and fluffy. Pour on top of the biscuit base.
Place the tin on a baking tray in the middle of the oven for 40-50 minutes until firm but slightly wobbly in the middle. Turn off the oven and leave the cheesecake in it to cool (don’t worry if it cracks). When cool, carefully remove from the tin. Chill.
Quarter the strawberries. Put in a bowl with the Cointreau, orange zest and juice, mint and sugar. Leave to marinate for at least 30 minutes. To serve, spoon the strawberries over the cheesecake and serve with single cream.

Recipe from July 2010 Issue

Nutrition

Nutrition: per serving

Calories: 587kcals
Fat: 45.6g (26.9g saturated)
Protein: 7.1g
Carbohydrates: 38.2g (24.7g sugars)
Salt: 1g

delicious. tips

Doves Farm Organic Digestives (from Waitrose) are less sweet than most and are good in this dish.

Recipe taken from Sarah Raven’s Food for Friends & Family, published by Bloomsbury, priced £30.

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