Baked Strawberry Cheesecake

Baked Strawberry Cheesecake

Ingredients

• 225 g (2 1⁄4 cups) finely crushed digestive biscuits
• 75 g (2⁄3 stick) unsalted butter, melted
• 50 g (2 cups) freeze-dried strawberry slices
• 200 g (1 cup) caster or granulated sugar
• 600 g (2 2⁄3 cups) full-fat cream cheese
• 115 g (1⁄2 cup) full-fat plain or Greek-style yogurt
• 3 large eggs
• 1⁄2 tsp vanilla bean paste or 1 tsp vanilla extract
• 20 g (3 tbsp) cornflour (UK)/cornstarch (US)
• Red food coloring (optional)
• 320 g (2 1⁄2 cups) strawberries, halved or quartered
• 50 g (1/4 cup) caster or granulated sugar
• 1 tbsp lemon juice

Directions

For the Crust: Preheat the oven to 350°F (180°C). Line an 8-inch (20 cm) springform pan with baking paper, including the sides. Mix crushed biscuits with melted butter until it resembles wet sand. Press this mixture into the pan, forming a 1 1⁄2 inch (4 cm) rim. Bake for 10 minutes, then let it cool.

For the Strawberry Cheesecake Filling: Lower the oven temperature to 285°F (140°C). Blend freeze-dried strawberries with sugar until powdered. In a large bowl, mix the cream cheese and yogurt until smooth. Add the eggs one at a time, then mix in the vanilla, strawberry sugar, and cornstarch. Stir gently. If you’d like a vibrant pink color, add red food coloring. Pour the filling into the cooled crust and bake for about 55 minutes, until the edges are set but the center wobbles slightly. Cool in the oven with the door ajar, then refrigerate for at least 4 hours.

For the Topping: Mix the strawberries, sugar, lemon juice, and vanilla. Let them sit for 1-2 hours (or overnight). Drain the juice and reduce it over medium heat until syrupy. Mix the syrup back with the strawberries and set aside.

Assembling: Once the cheesecake is chilled, remove it from the pan. Spoon the strawberry topping over the cheesecake just before serving. Enjoy this beautifully rich, strawberry-packed dessert!