Description
Cheesecake lovers will adore this classic baked version topped with fresh strawberry coulis. Every bite is pure comfort.
Ingredients
Scale
Crust
- 200 g Tennis biscuits (or any plain tea biscuit)
- 45 ml castor sugar (about 3 tbsp)
- 100 ml melted butter (about 7 tbsp)
Filling
- 2 x 230 g blocks plain cream cheese (not cottage cheese)
- 125 ml sour cream (½ cup)
- 250 ml castor sugar (1 cup)
- 15 ml vanilla essence (1 tbsp)
- 4 large eggs
Strawberry Coulis
- 250 g fresh strawberries, chopped
- 60 ml raspberry jam (¼ cup)
Instructions
- Blitz the biscuits in a food processor until fine.
- Add sugar and melted butter, then pulse until it comes together.
- Spray a 22 cm springform pan with cooking spray.
- Press the crumb mix firmly into the base and up the sides.
- Chill in the fridge while you prepare the filling.
- Beat the eggs lightly, then whisk in cream cheese, sour cream, sugar, and vanilla until smooth
- Pour the filling over the chilled crust..
- Bake at 150°C (300°F) for 90 minutes. Don’t be tempted to crank the heat, slow and steady makes it creamy.
- Switch off the oven, crack the door open, and let the cheesecake cool inside. This helps prevent cracks.
- Once cooled, transfer to the fridge for at least 4 hours, or overnight if you can wait.
- Simmer strawberries and raspberry jam together until syrupy. Let it cool.
- Slice the cheesecake and spoon the coulis on top.
Equipment
Buy Now → Notes
Prepared, tried, and tested by Feriel Sonday: SA Tasty Recipes – Saffas Daily Recipes
