Strawberry and vanilla baked cheesecake

Name: Strawberry and vanilla baked cheesecake
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: Serves 12
Cuisine: British recipes
Ingredients: For the cheesecake; 300g digestive biscuits; 60g melted butter; 6-7g tub freeze-dried strawberries (from Sainsbury’s, Waitrose and Ocado); 600g full-fat cream cheese; 150g caster sugar; 1 tbsp plain flour; Grated zest and juice 2 large lemons; 3 medium free-range eggs, plus 2 yolks; 200ml soured cream; 1 vanilla pod, seeds scraped; For the topping; 500g small British strawberries, some halved, some left whole; 3 tbsp caster sugar; Good splash Cointreau or other orange liqueur; Juice ½ lemon

Published: 25 Jun 18
Updated: 18 Mar 24

Test kitchen approved

Strawberries are the hero in this beautiful baked cheesecake recipe. You can make the recipe the day before serving, making it perfect for a summer dinner party.

Serves 12
Hands-on time 20 min, oven time 60-70 min

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Ingredients

For the cheesecake

300g digestive biscuits
60g melted butter
6-7g tub freeze-dried strawberries (from Sainsbury’s, Waitrose and Ocado)
600g full-fat cream cheese
150g caster sugar
1 tbsp plain flour
Grated zest and juice 2 large lemons
3 medium free-range eggs, plus 2 yolks
200ml soured cream
1 vanilla pod, seeds scraped

For the topping

500g small British strawberries, some halved, some left whole
3 tbsp caster sugar
Good splash Cointreau or other orange liqueur
Juice ½ lemon

Method

Heat the oven to 160°C/fan140°C/ gas 3. Crush the digestives to fine crumbs, then mix in the melted butter and freeze-dried strawberries. Press into the base of a 20cm springform cake tin to cover completely. Chill in the fridge while you make the filling.
Using an electric hand whisk, whip the cream cheese with the rest of the cheesecake ingredients in a bowl until light and fluffy. Spoon evenly over the chilled base, then bake for 60-70 minutes until set but slightly wobbly in the centre. Turn off the oven with the cheesecake inside and allow to cool completely (see tips).
About 30 minutes before serving, put the strawberries with all the other topping ingredients into a bowl, stir to coat, then leave to macerate. Remove the cheesecake from the tin, decorate with the macerated strawberries and serve.

Recipe from June 2014 Issue

Nutrition

Nutrition: per serving

Calories: 526kcals
Fat: 38.9g (22.5g saturated)
Protein: 6.5g
Carbohydrates: 37.6g (23.6g sugars)
Fibre: 0.7g
Salt: 0.9g

delicious. tips

Make the cheesecake the day before. Once cooled, remove from the tin onto a plate and chill in the fridge. Take out of the fridge half an hour before you want to serve and make the strawberry topping to finish off.

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