Strawberry Cheesecake

A silky smooth cheesecake topped with strawberry glaze

Course Dessert

Cuisine American

Keyword cake, cheesecake, strawberry

Prep Time 15

Cook Time 30

Resting Time 4

Preheat oven to 180c
Blitz digestive biscuits in a food processor or inside a ziplock bag until they are coarsely powdered. Mix with 1/2 cup of melted butter
spoon equal amount of crushed biscuits into greased cupcake liners placed in a muffin tray
bake in the oven for 10 minutes or until set

Lower oven temperature to 160c
Mix creamcheese, sour cream, thick cream, vanilla extract and sugar until smooth
Spoon the cheese mix on top of the baked biscuit layer and smooth the tops with a spoon
Place a baking pan filled with water in the bottom rack and place the muffin tray in the middle rack
Bake for 15-20 minutes or until the cheese is set. The cakes should be slightly wobbly and you should see it leaving the sides of the cupcake liner slightly.
Leave it to cool and place it in the fridge for atleast 3-4 hours

In a saucepan, add a cup of chopped strawberries, 4 tbsp water and 1/2 cup of sugar
You may add few drops of lemon juice to make it more tart, I choose to skip it.
Simmer on a medium flame stirring occasionally until you see the syrup thicken
Set aside and leave to cool

To serve, drizzle the strawberry glaze on the cakes and garnish with mint leaves.

to bake in a springform pan, follow the same steps except

Add the biscuit mix into the base and smooth it out to an even layer using the back of a glass.
Strawberry_cheesecake_batter_crumb
cover the sides and bottom of springform pan with foil to prevent water from leaking into it
Strawberry_cheesecake_batter
Place it carefully into a wider pan and fill the base pan with water. The water level should come up to 1/4 of the springform pan
The cheesecake is set when the centre still has a slight wobble and it leaves the sides of the pan slightly.
Strawberry_cheesecake_baked