Strawberries & Cream Cheesecake Traybake

Strawberries & Cream Cheesecake Traybake

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This baked cheesecake is filled with strawberries & cream.
Ingredients
  • 300 g digestive biscuits
  • 100 g butter, melted
  • 475 g strawberries, hulled and quartered
  • 225 g caster sugar
  • 500 g full fat cream cheese
  • 2 x 227g tubs of clotted cream
  • 3 tbsp. plain flour
  • 3 large eggs, plus 1 yolk
  • Zest of 1 lemon
  • 2 tsp. vanilla bean paste
Instructions
  1. Preheat the oven to 160ºC (140ºC fan). Whiz the biscuits in a food processor until fine then add the butter and whiz again until well combined. Transfer to a 20cm x 30cm loose bottomed baking tray and press into the base until evenly spread and chill while you make the filling.
  2. Add 300g of the quartered strawberries to a saucepan with 25g of the sugar and cook, stirring occasionally, over a medium heat, until soft and jammy, about 5-7 minutes. Transfer to a plate or bowl to cool.
  3. In a large bowl whisk together the cream cheese, clotted cream, remaining sugar, plain flour, eggs, lemon zest and vanilla using an electric whisk for 2-3 minutes, until slightly aerated.
  4. Fold through the strawberry mixture then pour this over the biscuit base and bake on the middle shelf of the oven. You might want to put this on a baking tray in case any of the mixture leaks as it cooks.
  5. Bake for 1 hour - 1 hour 10 minutes until just set but with still a slight wobble in the middle. Turn the oven off, open the oven door slightly and leave to cool in the oven for 1 hour then remove from the oven to cool completely.
  6. Chill in the fridge until cold, at least 2 hours. Once cold and you are ready to serve, top with the remaining quartered strawberries and serve.

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