Cheesecake is pretty much my favourite dessert, and is (I think) perfect for any time of the year as it’s so adaptable.
I was determined to wait until June to bake anything with strawberries so I could use the best, sweetest, British ones. June 1 is the friendly pony’s mum’s birthday, and every time we talk about baking she mentions how much she loved a cheesecake I made a couple of years ago, so it seemed like the perfect opportunity to celebrate strawberry season with a fresh strawberry cheesecake.
I used my go-to cheesecake recipe for the filling, with a gingernut base, white chocolate cream cheese topping and plenty of delicious strawberries – which I tried to arrange in a kind of arty way, not sure if I pulled it off!
I didn’t get many pictures of it as I always feel a bit awkward getting my camera out at someone else’s house – do any other bloggers get that?!
As the theme for this month’s Tea Time Treats challenge, hosted by Kate of What Kate Baked, is summer fruits, I am entering this. I can’t wait to see the round up for some more fruity inspiration – it’s what summer baking is all about!
Cuts into 10-12 slices
For the cheesecake:
- 200g gingernut biscuits
- 30g butter, melted
- 900g full-fat cream cheese
- 3tbsp cornflour
- 150g caster sugar
- 3 medium eggs
- zest and juice of a lemon
- 2 tsp vanilla extract
- 375ml double cream
For the topping:
- 100g cream cheese
- 50g white chocolate
- 25g icing sugar
- 400g strawberries
To make the base, blitz the biscuits in a food processor until finely ground, then slowly add in the butter – it should look like wet sand, if it seems a bit dry then add a little more butter. Press into the base of a 9″ round springform cake tin, and bake at 180 degrees for 8 minutes. Leave to cool while you make the filling.
Beat the cream cheese to soften, then add the sugar and cornflour and beat until smooth. Beat in the eggs one at a time, then add the vanilla, lemon juice and zest and fold in the cream. Pour onto the base, then place on the middle shelf of the oven with a tray of hot water on the shelf below. Bake for 15 minutes at 180 degrees, then turn the heat down to 110 and bake for another hour and a half. Turn the oven off but leave the cheesecake inside to cool for at least 4 hours. When cool, move to the fridge to chill.
For the topping, melt the white chocolate then beat into the cream cheese with the icing sugar and spread over the cheesecake. Wash and hull the strawberries, then slice lengthways into 3 or 4 pieces. Arrange in circles on top of the cheesecake, using the biggest pieces first around the edge then working your way towards the middle using the smaller pieces. Keep in the fridge until ready to serve.