A simple cheesecake with a chocolate biscuit base and a delicious roasted strawberry sauce. The sauce is wonderfully easy to make and pairs beautifully with the creamy vanilla cheesecake filling. A delightful strawberry dessert that’s perfect for summer!
Ingredients for the base:
chocolate Petit Beurre biscuits (2 packets)
Line a 20 x 30 cm baking tin with baking paper. Arrange the biscuits in a single layer over the base of the tin, trimming them if necessary to fit.
Ingredients for the cheesecake filling:
750 g full-fat or semi-fat curd cheese, triple-ground
Place all the filling ingredients into the bowl of a stand mixer. Mix only until combined, or whisk by hand. Do not overmix, as incorporating too much air may cause the cheesecake to rise excessively and then sink during cooling. The finished cheesecake should have a smooth, level surface. Carefully pour the cheesecake mixture over the biscuit base.
Bake at 160°C for approximately 45–50 minutes, preferably without fan assistance. The surface should be fully set and no longer wobble when lightly touched with a skewer. If necessary, extend the baking time slightly. Remove from the oven and leave to cool completely.
Ingredients for the roasted strawberry sauce:
500 g strawberries, hulled and halved
1 tablespoon balsamic vinegar
4 tablespoons soft brown sugar
In a wide ovenproof dish, combine the strawberries, balsamic vinegar and brown sugar.
Bake at 170°C for approximately 35–40 minutes (a few minutes longer if using frozen strawberries), uncovered. Remove from the oven and leave to cool. Blend until smooth to create a strawberry purée. Allow to cool completely.
To finish:
10 strawberries
Spread the roasted strawberry sauce evenly over the cooled cheesecake. Leave until the sauce thickens slightly. Cut the cheesecake into portions and top each piece with half a strawberry before serving.
