Strawberry Cheesecake Recipe

This Strawberry Cheesecake recipe is well worth the effort and despite the list of ingredients, it is a relatively simple cheesecake recipe and never seems to fail. This is one of those strawberry dessert recipes which looks stunning on the table and is perfect for a special occasion.

You can use any fruit jelly or jam on top of the cheesecake, but try to use one that is a little tart. Quince jelly or guava jelly work well.

Ingredients:

Crust:

Filling:

Strawberry Topping:

You will need:

Method:

1. Heat the oven to 350° F / 180° C.
2. Line the base of the springform cake tin with baking paper. This is easily done if you tear a piece of baking parchment just larger than the base of the tin. Place it over the base and then place the circular side part in place. Click the side part closed, catching the paper as you do so.
3. Put the digestive biscuits and butter into a processor and blitz until the mixture resembles breadcrumbs. Line the cake tin with a thin layer of the crumb mixture, making sure that the mixture comes well up the sides: it is not pivotal how far up as the cheesecake will set firmly. Avoid making the mixture too thick where the base meets the sides.
4. Bake the base for 7 - 10 minutes until it is slightly brown.
5. Melt the chocolate very gently in the microwave or over a double boiler. Be careful not to overheat the chocolate. If you do so it will become crumbly and unusable. Once it has melted, use a pastry brush to smooth it over the biscuit base in a thin layer. This serves two purposes: it helps to further bind the biscuit base and it stops the base becoming soggy when the filling is added.
6. Beat together the cottage cheese and sugar. Add the egg yolks and continue to beat. Add the orange zest and vanilla essence. Beat until well incorporated.
7. Beat the egg whites until they hold soft peaks. Fold the egg whites into the cream cheese mixture.
8. Pour the mixture into the biscuit shell.
9. Wrap a very large piece of heavy duty silver foil around the base of the cake tin and up the sides. Place the silver foil clad cake tin in the roasting pan. Pour boiling water around the pan until it comes about half way up the side of the cake tin. CAREFULLY, place the roasting tin in the oven and bake for about 40 minutes, or until a skewer inserted into the middle of the cheesecake comes out just clean. Allow the cheesecake to cool.
10. Remove the cheesecake from the tin. If you feel brave, you can transfer the cheesecake to a serving plate. Place a large FLAT plate over the cheesecake and grab hold of the tin base. Quickly flip the cheesecake upside down, so that its top is now resting on the plate. Peel the base and baking paper off the bottom. Now, place your serving plate over the base, and repeat the performance of flipping the cake right side up. If this seems too nerve-wracking, you can leave the cheesecake on its tin base and just put this onto a pretty plate.
11. Strawberry Cheesecake Recipe Topping:The cake must be completely cold before you do the topping. Melt the jam or jelly in the microwave. Using a pastry brush, coat the top of the cheesecake with a coat of jam. This will prevent the strawberries "bleeding" into the cream-colored cake.
12. Slice the strawberries in half if they are small or into slivers if they are large. Place the strawberries in circles radiating from the middle of the cake. Brush gently with the remaining jelly. Serve any extra strawberries alongside.
13. This Strawberry Cheesecake recipe is great served with Chocolate Strawberries.



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