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Baked Strawberry Cheesecake  Veg CD DP  50mins plus chilling


Serves 8     Cold   Vegetarian  Fruit   Dessert   Pudding  

For the base
    225g/8oz Digestive Biscuits, crushed
    75g/3oz Butter, melted
For the filling
    450g/1lb Cream Cheese
    1 teasp Vanilla Essence
    3 eggs
    75g/3oz sugar
    125g/5oz Crème Fraîche or Soured Cream

Other Ingredients

    400g/14oz Fresh Strawberries, hulled and halved
    3 tbsp Redcurrant Jelly


1. Preheat the oven to 170C, 325F, Gas Mark 3.

2. Mix the digestive biscuits and butter in a bowl until thoroughly blended then press evenly into a 25cm/10 inch spring-form cake tin. Bake in the oven for 10 minutes.

3. Meanwhile, in a large bowl, beat the cream cheese until soft then beat in the vanilla essence and eggs until well blended. Add the sugar and crème fraîche and continue to beat until well mixed.


4. Spoon the filling onto the baked base and smooth down lightly. Return to the oven at the same temperature and bake until just set, about 25-35 minutes. Cool and chill for 2 hours, before unmoulding.

5. Place the redcurrant jelly in a small saucepan with 2 teaspoons of water and heat gently, stirring until it dissolves. Brush half of it over the surface of the cheesecake.

6. Arrange the strawberries over the top. Reheat the redcurrant glaze a little, then brush generously over the strawberries. Refrigerate until ready to serve.


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Key techniques required to make this recipe


Bake - To cook in an enclosed oven

Beat – To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.


Freezing/Make ahead


Tips, Options and Substitutions



Main equipment required to make this Recipe


Mixing Bowl

Wooden or Plastic Spoon


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