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Creamy Cheesecake With Strawberry Compote Recipe! #tipit
Food & Drink
300 g (2 cups) crushed digestive biscuits
60 g (1/4 cup) melted butter
560 g (19.75 oz)
150 g (3/4 cup) sugar
1/8 teaspoon salt
2 teaspoons vanilla extract
120 ml (1/2 cup) sour cream
For Strawberry Compote
200 g (7 ounces ) strawberries
100 g (1/2 cup) sugar
1/4 ml (3/4 cup) water, divided use
3 teaspoons cornflour
Extra strawberries with stems sliced off to decorate
Preheat oven to 180 degrees C
Grease and line the base and sides of an 8 inch springform cake tin.
In a bowl mix digestive crumbs and melted butter together. Press the crust into the bottom and sides of the tin using the back of a spoon or a flat bottom cup to form an even layer.
Bake the crust in the oven for 10 minutes. Leave to cool.
Turn down temperature of oven to 160 degrees celcius.
In bowl of mixer (or using hand mixer) beat the cream cheese until smooth and creamy, slowly beat in sugar. Add salt. Scrape the sides of bowl as needed.
Beat in eggs , one at a time until incorporated . Add the vanilla extract and sour cream and beat until well incorporated.
Pour the filling into the cooled biscuit base.
Wrap two layers of foil around the bottom and side.Place springform tin in a larger roasting tin/tray and place it into the oven. Pour hot water carefully into a baking tray to one third height of the springform tin. This will create a water bath what will give off lots of steam while the cheesecake bakes)
Bake cheesecake for 90 minutes.Turn off oven and leave cheesecakes in oven for one hour with the door shut.
Remove cheesecake from oven and carefully lift out of water bath.Let cook completely on rack.
Chill, loosely covered for at least 4 hours or overnight before serving.
For Strawberry Compote
Place strawberries and sugar in a saucepan and stir to coat all berries with sugar.
Cook strawberries over high heat, stirring occasionally for about 5 minutes.
Stir in lemon juice.
Mix water and cornstarch in bowl until combined. Add mixture a little at a time whisking frequently until sauce has thickened.
Remove from heat and let sauce cool to room temperature. Chill in fridge
To unmold the cheesecake, remove the sides of the pan, then slide a thin metal spatula between the crust and pan bottom to loosen, then slide the cheesecake onto a serving platter or cake stand.
Spoon some strawberry compote on top of cheesecake and decorate with cut strawberries.