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A cheesecake that can be prepared in no time and adapted with almost any seasonal fruit. This strawberry cheesecake tastes and smells absolutely wonderful. It isn’t ultra-creamy; instead, it has a pleasantly rich and substantial texture, while the strawberries add freshness, fragrance and a touch of summer lightness. As it bakes, the kitchen fills with the irresistible aroma of a freshly baked strawberry cake on a sunny summer day… Definitely worth trying!<\/em><\/p>\n<\/blockquote>\n

Ingredients for the biscuit base:<\/span><\/p>\n

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• 170 g digestive biscuits<\/li>\n
• 60 g butter, melted<\/li>\n<\/ul>\n

  Place the biscuits and melted butter into a food processor and blend until the mixture resembles wet sand. If you do not have a food processor, place the biscuits in a sturdy food bag and crush them thoroughly with a rolling pin. Mix with the melted butter.<\/p>\n

  Line the base of a 20 cm springform tin with baking paper. Press the biscuit mixture firmly and evenly into the bottom of the tin. Chill in the refrigerator for 30 minutes.<\/p>\n

  Ingredients for the cheesecake filling:<\/span><\/p>\n

  \n
  • 500 g full-fat or semi-fat curd cheese, triple-ground<\/li>\n
  • 125 ml double cream<\/li>\n
  • 2 eggs<\/li>\n
  • 3 tablespoons lemon juice<\/li>\n
  • \u2154 cup caster sugar<\/li>\n
  • 1 tablespoon potato starch<\/li>\n
  • 1 tablespoon plain flour<\/li>\n
  • 1 teaspoon vanilla extract<\/li>\n
  • 300 g strawberries<\/li>\n<\/ul>\n

    All ingredients should be at room temperature.<\/p>\n

    Place all of the cheesecake filling ingredients, except the strawberries, into the bowl of a stand mixer. Mix only until combined. Do not overmix, as incorporating too much air will cause the cheesecake to rise excessively during baking and then sink as it cools. The finished cheesecake should have a smooth, level surface.<\/p>\n

    Pour the filling onto the chilled biscuit base. Halve the strawberries and arrange them over the cheesecake filling, pressing them in slightly so that they remain partially visible above the surface.<\/p>\n

    Bake at 150\u00b0C for approximately 60 minutes. The cheesecake is ready when the surface is set and lightly springy to the touch. Leave to cool in the oven with the door slightly ajar, then refrigerate for approximately 12 hours.<\/p>\n

    Before serving, dust generously with icing sugar.<\/p>\n

    Enjoy!<\/p>\n

    <\/p>\n

     <\/p>\n

    <\/p>\n","protected":false},"excerpt":{"rendered":"

    A cheesecake that can be prepared in no time and adapted with almost any seasonal fruit. This strawberry cheesecake tastes and smells absolutely wonderful. It isn’t ultra-creamy; instead, it has a pleasantly rich and substantial texture, while the strawberries <\/p>\n","protected":false},"author":1,"featured_media":1318,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[53,56],"tags":[121,104,94,87],"duration":[],"tag_group":[],"class_list":["post-1317","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baked-cheesecakes","category-fruit-cheesecakes","tag-curd-cheese","tag-double-cream","tag-lemon-lime","tag-strawberry"],"acf":[],"yoast_head":"\n