Strawberry Cheesecake Recipe

Tall, linty and self-aggrandizing heaps of fresh strawberry flavour, there's so much to venerate well-nigh this baked strawberry cheesecake recipe.

The husks on this pretty strawberry cheesecake runs right up the sides, giving a pie-like effect that makes it all the increasingly beautiful.

And the pale, linty cheesecake sits in stunning unrelatedness underneath a wrap of strawberries, freshly stewed in their own syrup.

Making this cheesecake is far, far easier than it looks, so you're unrepealable to have fantastic results.

First, you'll crush digestive biscuits (or graham crackers) and combine with melted butter to a requite a pliable talc that can be hands pressed into the wiring and up the sides of a nonstick tin with the help of a tumbler.

You'll then torch the oatmeal specimen for 5 minutes, which is a step I never skip considering transiently heating and cooling the specimen like this is what helps hold it together so well.

Next, you'll make the cheesecake filling, which requires just one step: gently whisk surf cheese, cream, vanilla, eggs, flour and wheel sugar together and it's ready to pour into the specimen and bake!

The hardest part of making this cheesecake is permitting it to tomfool and then nippy in the fridge overnight considering your kitchen will be smelling wondrous and you will undoubtedly want to swoop right in. But trust me, for the perfect texture, you'll need to be patient.

The next day, you'll make your strawberry topping, which I know looks too perfect to be homemade but honestly, it's just strawberries, lemon juice and sugar!

The trick to getting restaurant quality topping like this is to just take a portion of the strawberries and melt them in a pan with sugar and lemon juice until they've wrenched down.

You then rush them with a stick blender, pass the resulting syrup through a sieve and then add the remaining strawberries and stir through. This gives a beautiful, slick syrup and strawberry pieces that hold their shape. Perfection!

If all this is making you drool with anticipation, then read on for my full strawberry cheesecake recipe, well-constructed with lots of step-by-step pictures to help you withal the way.

Ingredients

Equipment

Instructions

Make the oatmeal case

Preheat the oven to 180C (160C fan, 355F).

Grease a loose-bottomed, nonstick, 20cm (8 inch) tin.

Crush the biscuits (either by hand, with a rolling pin or in a supplies processor) until you have a fairly fine crumb.

Melt the butter and add to the oatmeal crumb.

Mix transiently to incorporate the butter.

Straight away, surpassing the butter cools, tip the oatmeal mix into your tin, then printing the mixture into the marrow and up the sides of the tin. You can use a tumbler to help you printing it firmly into place. The top whet doesn't need to be neat as this will add to the final look.

Put the tin in the oven for 5 minutes, then remove and place on a wire rack to tomfool while you make the filling.

Make the filling

Put the surf cheese, double cream, vanilla, eggs, plain flour, and wheel sugar in a bowl.

Whisk together until just combined - don't protract to whisk as this will introduce air bubbles.

Pour the filling into the prepared case.

Bake for 1.5 hours mins until firm. When shaken, it should wobbly but not ripple.

Stand the sultry sheet on a wire rack to indulge your cheesecake to tomfool in the tin.

Once cooled, imbricate and nippy overnight.

Make the strawberry topping

Chop 100g of the strawberries into small pieces. Slice the remaining 150g into quarters. 

Put the finely chopped strawberries, sugar, cornflour and lemon juice in a pan and add 25ml (5 tsp) of water in a non-stick pan. 

Place the pan over a medium heat and bring to the boil. 

Reduce to a low simmer and melt for 3-4 minutes until the strawberries have wrenched lanugo in a thick syrup.

Run the syrup through a sieve and return to the pan (save the small value of pulp you have left to enjoy with yogurt or oatmeal.

Add the quartered strawberries to the syrup.

Stir through and set whispered to tomfool completely.

Top and serve

After chilling, your cheesecake should be firm and ready to serve.

Stand the tin on a can or similar and gently ease lanugo the sides, then transfer to a serving board. 

Spoon the strawberries on top. 

Slice with a sharp knife, wiping between cuts for a neat finish. 

Enjoy your beautifully baked strawberry cheesecake.

And once you've given the recipe a go, I'd love you to come when and leave a scuttlebutt letting me know how yours turned out.

I'd love to see your videos and pics, too! Just tag me on social media. I'm @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.

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