Strawberry Cheesecake

Serves 10
Prep Time 40 mins
Cooking 55 mins
Level medium


  • 250g Digestive Biscuits
  • 60g Granulated Sugar
  • 75g Unsalted Butter
  • 1/2 tsp Ground Cinnamon
  • 400g Cream Cheese
  • 3 Eggs
  • 1 can Condensed Milk
  • 50ml Lemon Juice
  • 500g Fresh Strawberries
  • 1 tbs Cornstarch
  • 1 tbs Water
Preheat oven to 150˚C and prepare a 9’’ loose base non stick tin. Mix together the digestive biscuits, sugar, butter and cinnamon. Press into the bottom of the prepared tin and layer it evenly. Refrigerate for 30 minutes.  In a blender combine 3/4 of the strawberries and cornstarch and process until smooth. Pour into a saucepan and slowly bring to the boil, Stir for a couple of minutes. Cover and refrigerate the strawberry sauce until ready to use. In a mixing bowl beat the cream cheese until light and fluffy. Gradually beat in the condensed milk and add the lemon juice. Mix well. Add one egg at a time and beat until blended. Be careful not to over beat. Carefully pour the cheese mixture over the crust. Bake in a water bath for 45 minutes or until centre is set. When ready remove from oven and let it cool for about 10 minutes. Run a knife around the edge of the tin and let it cool for about an hour. Then refrigerate overnight. When ready to serve remove tin sides. Thin the strawberry sauce with some water if needed and pour on top. Slice remaining strawberries and decorate as desired. Keep refrigerated.

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