Friday, August 13, 2004
Baked Strawberry Cheesecake
For conversions to recipe
This is for the strawberry lover of the family
Ingredients
500 grams cream cheese, softened
3 eggs
300 ml cream
250 gram packet plain biscuits
125 gram butter, melted
8 sponge finger biscuits
1 punnet strawberries, washed, hulled and chopped
small dash cream sherry
4 tbsp sugar
1/4 cup water
1 tbsp lemon juice
90 grams icing sugar
Method
Strawberry Syrup
This is for the strawberry lover of the family
Ingredients
500 grams cream cheese, softened
3 eggs
300 ml cream
250 gram packet plain biscuits
125 gram butter, melted
8 sponge finger biscuits
1 punnet strawberries, washed, hulled and chopped
small dash cream sherry
4 tbsp sugar
1/4 cup water
1 tbsp lemon juice
90 grams icing sugar
Method
Strawberry Syrup
- Place strawberries, sherry, sugar and water into a pan.
- Bring to the boil, allowing only to boil for a couple of minutes.
- Allow to cool for later use in the recipe
- Place biscuits in a food processor and process until fine. (Biscuits can be broken up by being placed in a plastic bag and hit with a rolling pin)
- Mix melted butter with biscuit crumbs.
- Press biscuit mix into the base of a springform tin and place in fridge.
- In a large mixing bowl, place cream cheese, cream, lemon juice, eggs and icing sugar.
- Beat mix until smooth. (electric beaters come in handy here)
- Take strawberry syrup and fish out cooked strawberries, leaving behind the syrup.
- Place strawberries on biscuit base
- Add half of the cheese cake mix atop the strawberries
- Dip sponge finger biscuits into syrup and arrange on the first layer of cheesecake
- Mix half of the remaining syrup with the remaining cheesecake mix and then pour over the sponge biscuits.
- Bake in a hot oven (210 degrees Celsius) for 10 minutes, then drop the temperature to 160 degrees Celsius (slow oven) for a further 45 minutes.
- Serve topped with a dollop of cream and fresh strawberries.
