Creamy cheesecake covered with sweet strawberry compote and topped with fresh strawberries. Buttery biscuit base filled with a thick cream cheese filling that just melts in your mouth.
Cheesecake is one of my favourite desserts. Who can resist a well made delicious creamy cheesecake, I certainly can’t. There was a debate between my Mr and I about how thick the crust of cheesecake should be. I lean more on the side of a thin biscuit crust whilst he loves a thick crust. What about you? Thin or thick crust? With this cheesecake I doubled measurement for the crust and filled it with a thick cheesecake filling.
The crust is made from crushed digestive biscuits and melted butter . You can crush your biscuits in a food processor or place the biscuits in a zip lock bag and bash with a rolling pin. I am more a fan of the rolling pin technique, it’s a good stress reliever, lol. For the filling I combined cream cheese, sugar, eggs, vanilla extract and sour cream. This creates an absolutely decadent cheesecake.
My cheesecake is then baked in a water bath. This is prevent any cracks on the cheesecake and also to ensure it bakes evenly. To prevent any water from seeping into the cheesecake aluminium foil is wrapped around the bottom and halfway up the sides of the cake tin. The bottom the of a springform tin is inverted (to create flat bottom, which will make it easier to remove cheesecake from pan) and then the sides and base are greased and lined with parchment paper. It makes the removal of the cheesecake from the tin easy.
Finally lets talk about the strawberry compote. Made with fresh strawberries, lemon juice and sugar, this comes together in about 5 minutes. A teaspoon of corn flour was added to thicken the compote a little bit. You may not need all the strawberry compote for the cheesecake, so save the rest for pancakes, waffles , ice cream, oats porridge and much much more.
Some more cheesecake recipes