Strawberry Cheesecake
Generated on: September 28, 2024
Ingredients
crust:
- Digestive biscuits200 g
- Unsalted butter100 g
filling:
- Cream cheese600 g
- Granulated sugar150 g
- Vanilla extract2 tsp
- Eggs3
- Sour cream200 ml
topping:
- Fresh strawberries500 g
- Strawberry jam50 g
- Mint leaves
Directions
- 1
Preheat your oven to 180°C.
- 2
Crush the digestive biscuits into fine crumbs using a food processor.
- 3
Melt the butter and mix it with the biscuit crumbs until well combined.
- 4
Press the mixture into the bottom of a springform pan to form the crust. Bake for 10 minutes, then let it cool.
- 5
In a large bowl, beat the cream cheese and granulated sugar until smooth.
- 6
Add the vanilla extract and beat in the eggs one at a time.
- 7
Fold in the sour cream until the mixture is fully combined and smooth.
- 8
Pour the filling over the cooled crust and bake at 150°C for 60 minutes or until the center is set but still slightly jiggly.
- 9
Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight.
- 10
Hull and slice the fresh strawberries and arrange them on top of the chilled cheesecake.
- 11
Warm the strawberry jam slightly and brush it over the strawberries for a glossy finish.
- 12
Garnish with fresh mint leaves before serving.
Enjoy your food!