This creamy strawberry cheesecake is perfect for any special occasion! Instead of strawberry jam, you can also use blueberry or raspberry jam, or marmalade. The cake can last for a maximum of 3 days. Alternatively, you can also bake mini strawberry cheesecakes.
Starting next week, I will start sharing recipes for Christmas! Look out for them!
Preparation time: 30 minutes
Cooking time: 80 minutes
TO MAKE THE CRUST
200 g cream crackers
30 g caster sugar
120 g melted Q.B.B. ghee
TO MAKE THE FILLING
500 g cream cheese
140 g caster sugar
2 egg yolks
120 ml sour cream
40 g plain flour, sifted
1 teaspoon vanilla essence
1 teaspoon finely grated lemon zest
2 egg whites
1 jar strawberry jam, strained
250 ml water
1 tablespoon lemon juice
2 tablespoons corn flour mixed with 5 tablespoons water
- Grease a 22 cm spring-form tin generously with Q.B.B. ghee.
- Wrap the outer bottom of cake tins with aluminium foil until the ream (this is so that the edges don’t get burnt or browned).
- Break and place the biscuits in a food processor and process until fine. Alternatively, place between sheets of wax paper and crush with a rolling pin.
- Mix the sugar in and gradually blend in the melted Q.B.B. ghee until it’s fully absorbed by the crumbs.
- Cover the base the baking tin with the biscuit mixture, pressing it firmly and refrigerate for 2 hours.
- Blend the cream cheese and sour cream with sugar and the egg yolks, one at a time.
- Stir in the flour, vanilla essence and lemon zest, and then beat thoroughly until the mixture is smooth and glossy.
- Whisk the egg whites until stiff and fold them carefully into the cheese mixture using a metal spoon.
- Spoon the filling into the chilled crumb-based tin. Bake at 160° C for one hour.
- Leave to cool down to room temperature.
- Place the jam in a saucepan with lemon juice and water.
- Stir to mix well. Bring to a boil over gentle heat. Add in the corn flour mixture and cook till the sauce thickens.
- Allow the topping to cool slightly before you spread it over the cheesecake.
- Chill well before serving.