Strawberries and cream baked cheesecake
Whip up this decadent baked cheesecake for a dessert to impress. It boasts a creamy filling and crunchy biscuit base - a guaranteed crowd-pleaser!
Note: + chilling & 2 hours cooling time
- 250g digestive biscuits, broken
- 100g butternut biscuits, broken
- 150g butter, melted
- 100g strawberries, halved
- 1 tbs caster sugar
- 750g cream cheese, softened
- 1/2 cup (120g) sour cream
- 3/4 cup (165g) caster sugar, extra
- 3 Coles Australian Free Range Eggs
- 2 tsp finely grated lemon rind
- 1 tbs lemon juice
- 1 tsp vanilla bean paste
- 2 tbs plain flour
- Pink liquid food colouring
- Thickened cream, whipped, to serve
- Strawberries, extra, halved, to serve
- Strawberries & cream chocolate balls, to serve
Grease a 20cm (base measurement) round springform pan and line the base and side with baking paper. Place the combined biscuit in a food processor. Process until finely crushed. Add butter and process until well combined. Spoon into prepared pan. Use a straight-sided glass to spread and press the biscuit mixture over the base and side of the pan. Place in the fridge for 30 mins to chill.
Meanwhile, combine the strawberry and sugar in a saucepan over medium heat. Cook for 2 mins or until sugar dissolves. Increase heat to high. Cook, stirring, for 5 mins or until strawberry collapses and syrup reduces by half. Set aside to cool. Transfer to a blender and blend until smooth. Strain through a fine sieve into a heatproof bowl. Discard the solids.
Preheat oven to 150°C. Place the cream cheese, sour cream and extra sugar in a clean food processor and process until smooth. Add the eggs, lemon rind, lemon juice and vanilla and process until combined. Add the flour and process until combined. Divide the mixture into 2 portions. Reserve 1 portion. Add the strawberry mixture and 2-3 drops of pink food colouring to the remaining portion. Stir to combine.
Place spoonsful of the strawberry mixture over the biscuit base in the pan, alternating with the reserved plain portion. Use a round-bladed knife to gently marble.
Place the cheesecake on a baking tray. Bake for 1 hour or until just set. Turn oven off. Leave the cheesecake in the oven, with the door ajar, for 2 hours to cool. Place in the fridge to chill.
Transfer the cheesecake to a serving plate. Top with whipped cream, extra strawberry and chocolate balls.