This recipe first appeared in Woman’s Day.
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Ingredients
Method
1.Preheat oven to moderately slow, 160°C. Lightly grease a 20cm springform pan and place on an oven tray.
2.In a bowl, mix crumbs and butter until combined. Using the back of a spoon, press firmly into base and sides of pan. Bake for 5 minutes.
3.In a food processor, pulse cream cheese, sugar and half the strawberries until smooth. Add eggs and pulse for 1-2 minutes until smooth. Pour in cream and pulse for a few seconds until just combined.
4.Pour into biscuit case. Bake for 1¼ hours until puffed a little with a slight wobble in the centre. Turn off oven and leave cheesecake inside to cool completely with the door ajar. Chill for 4 hours or overnight.
5.In a small saucepan, heat icing sugar and remaining strawberries on high for 15 minutes. Stir in lemon juice. Roughly mash a few strawberries. Transfer to a heat-proof bowl to cool completely.
6.Serve the cheesecake topped with whipped cream, strawberry sauce and extra fresh strawberries.
