The Best Cheesecake (with strawberries)

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This is my favourite cheesecake recipe, I have yet to find better one. Nice buttery-cookie base; creamy, lemony cheese filling…mmm not many cakes can compete with a good cheesecake.

Well that being said, let’s get baking!




For the crust:

300g  digestive biscuits (crushed to crumbs)

140g butter melted

1 tablespoon caster sugar

1/4 teaspoon cinnamon

1/2 teaspoon vanilla essence

For cheese batter:

700g cream cheese

80g sugar

1 teaspoon vanilla bean paste

juice and zest of 1 lemon

3 eggs

For sour cream topping:

400g sour cream

40g caster sugar

1 teaspoon vanilla bean paste

 




  1. Line the cake pan (30cm in diameter) with baking paper.
  2. Preheat the oven to 180°C (355°F).
  3. For cookie crust combine all ingredients together and press the mixture into the bottom of cake pan and bake for 10 minutes.
  4. Bring the oven temperature down to 150°C(300°F).
  5. In a bowl add cheese and sugar, mix few minutes until sugar is combined with cheese and whole mixture looks creamy and light (but don’t overwhip). Add vanilla, lemon juice and zest and one by one egg.
  6. Pour the mixture over the crust. Bake 35 minutes until edges start to separate from the pan and the middle is still little bit wobbly.
  7. Prepare sour cream topping. With a hand whisk mix all ingredients together . Gently spread over baked cheesecake put back in the oven for 10 minutes.
  8. Allow the cake to cool at room temperature, before storing in refrigerator over night.

For cake on picture I used fresh strawberries because they were in season. Just strawberry halves layered on top of cooled cake and covered with strawberry flavoured jello.

strawberry cheesecake

 

If you have any questions write in a comment and I will be happy to answer them.

Happy baking!

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