Food_Heaven_-_November_2019

Baked strawberry

cheesecake

SERVES 10
For the base
200g (7oz) digestive biscuits
60g (2oz) unsalted butter, melted
1 tsp ground cinnamon
10g (¼oz) freeze-dried strawberries
For the filling
500g (1lb 1oz) cream cheese
2 large free-range eggs, separated
200ml (7fl oz) crème fraîche
50g (1¾oz) caster sugar
1 tbsp cornflour
1 tsp vanilla extract
½ tsp cream of tartar
For the topping
3 tbsp redcurrant jelly
450g (1lb) strawberries
1 tbsp vanilla sugar

1 Preheat the oven to 180°C/Gas
Mark 4. Line the base and sides of a
23cm (9in) springform tin with silicone
baking parchment.
2 Put the digestives in a food processor
and whizz until you have a fine crumb.
Stir in the cinnamon, dried strawberries
and melted butter. Press the mixture
into the base of the tin using your fingers
until you have an even base.
3 Bake in the oven for 10 minutes or until
golden brown.
4 To make the filling, fully combine the
cream cheese, egg yolks, crème fraîche,
caster sugar, cornflour and vanilla extract
in a large bowl or mixer until smooth.
5 In a separate clean and dry bowl,
whisk the cream of tartar and egg
whites until they become stif f. Gently
stir into the cream mixture using a metal
spoon in a figure of eight motion until it

combines. Pour the mixture over the

cooled biscuit base, then transfer back

into the oven for 45 minutes. The

cheesecake should still have a slight

wobble in the centre – if it is too liquid,

put it back in the oven for another

5 minutes, then check again.

JUNE

6 Turn off the oven and let the

cheesecake cool completely in the

oven with the door left ajar. When

completely cooled, move to the fridge.

7 To make the topping, heat the

redcurrant jelly in a small pan and sieve

out any lumps. Mix the strawberries and

the vanilla sugar, then stir them through

the jelly and leave to cool.

8 To ser ve, carefully take the

cheesecake out of the mould, remove

any silicone baking parchment, then

heap the strawberries and jelly

mixture on top.