Ingredients
Buttery biscuit base
- 2 1/4 Cups of crushed digestive biscuits
- 3 Tbsp sugar
- 1/2 Cup of melted butter
The filling
- 678g Cream cheese, room temperature
- 1 Cup (207g) sugar
- 3 Large eggs
- 3 Tbsp (24g) all purpose flour
- 173g Sour cream
- 1 1/2 Tbsp vanilla extract
STRAWBERRY TOPPING
- 1 1/2 Cups sugar
- 2 tbsp Cornflour
- 1 1/2 Cups pureed strawberries
- 1/2 Tsp vanilla essence
Method
- Preheat oven to 325°F (163°C)
- Grease a 9×15 baking pan
- Combine the buttery biscuit base ingredients in a small bowl
- Press the mixture into the bottom of the prepared pan
- Bake the crust for 10 minutes, then set aside to cool
- Reduce the oven temperature to 300°F (148°C)
- In a separate large bowl, blend the cream cheese, sugar and flour until completely combined and smooth. (Use low speed for this)
- Add the sour cream and vanilla essence then continue to mix on low speed until well combined
- Add eggs one at a time, mixing slowly to combine everything together
- Pour the batter into the pan with the crust and spread evenly
- Bake for 30 minutes
- Leave the cheesecake to cool for about 30 minutes
- Put the cheesecake in the fridge to cool completely 4 – 5 hours
- Make the strawberry topping by combining the sugar and cornflour in a large saucepan, then stir in the strawberry puree.
- Cook over medium heat, stir constantly until mixture thickens and comes to the boil, for about 15 to 20 minutes
- Allow to boil for 1.5 minutes, then remove from heat
- Stir in vanilla essence and allow to cool for about 15-20 minutes
- Gently pour the topping over the cheesecake and allow to cool completely for about 4-5 hours or overnight
- You can also add fresh whipped cream and sliced strawberries on top if you wish..
