This is the cheesecake recipe I turn to when time is in short supply but I still want to make something delicious for the following day. I started making this at 8 pm tonight, less than an hour later, it was ready to come out of the oven!
You can vary the recipe depending on what is in season (or which tinned fruit is languishing at the back of your cupboard). I used rosewater as a flavouring but natural vanilla extract or lemon zest would be lovely too.
You will need :
8 digestive biscuits
50g melted butter
600g cream cheese (I use 300g full-fat and 300g light)
2tbsp plain flour
175g caster sugar
2 tbsp rosewater
2 eggs +1 yolk
142 ml sour cream
1 tbsp icing sugar
Preheat the oven to 180C/ 160C fan/gas 4. Butter a 20 cm springform tin and line the base with baking paper.
In a food processor, crush the biscuits into fine crumbs. Mix thoroughly with the melted butter and press into the base of the tin with your palm. Bake for 5 min.
Meanwhile, whisk the cream cheese, flour, sugar, rosewater, eggs, egg yolk and sour cream until well mixed and fluffy.
Wash half the strawberries, hull and cut into quarters.
Pour the mixture delicately over the biscuit base, then scatter the strawberries over the top and push them down slightly.
Bake for 40 min until set but still wobbly in the middle.
Cool in the oven with the door slightly ajar, then carefully ease out of the tin when cool and transfer to a serving plate. Refrigerate until ready to serve.
Keep 3 or 4 strawberries to one side, and wash, hull and quarter the rest. Put in a small pan with the icing sugar and cook on a low heat for a few min until soft. Blend to a smooth purée.
Before serving, thinly slice the remaining strawberries, and arrange on each plate with a slice of cheesecake and a drizzle of strawberry purée.