Baked Strawberry-Ginger Cheesecake

Baked Strawberry-ginger Cheesecake

Ripe juicy strawberries add refreshingly sweet flavour and the prettiest pink tint to this twist on a classic baked cheesecake. Pile it high with extra sliced strawberries to serve, and up the pink factor with shavings of ruby chocolate. We guarantee you’ll be coming back for more.

Prep time 30 mins (plus cooling & chilling time)
Cook time 1 hour
Serves 10-12

INGREDIENTS

375g strawberries, hulled
1 lime, rind finely grated, juiced
360g caster sugar
750g cream cheese, at room temperature
250g crème fraîche
2 tsp vanilla bean extract
3 eggs
2 tbsp plain flour
Shaved ruby chocolate, to serve (optional)
Strawberries, extra, sliced, to serve

Ginger crust

600g dry sweet biscuits, such as David Jones Lightly Spiced Biscuits, crushed
170g butter, melted
1 tsp David Jones Ground Ginger
1 tsp sea salt

METHOD

Baked Strawberry-ginger Cheesecake

1. Preheat oven to 150°C fan-forced. Grease a 23cm-diameter spring-form cake tin and line the base with baking paper.

2. To make the ginger crust, place the biscuit, butter, ginger and salt in a large bowl and stir to combine. Spoon the mixture into the prepared tin and use a flat-bottomed, straight-sided glass to spread and press evenly over the base and up the sides. Refrigerate for 30 minutes to chill.

3. Meanwhile, process the strawberries and lime juice in a food processor to a puree. Pour half of the strawberry mixture into a small saucepan, add ½ cup (110g) sugar and stir over medium-high heat until sugar dissolves. Bring to the boil and cook, stirring occasionally, for 5-6 minutes or until thick and jammy. Set strawberry jam aside to cool.

4. Use an electric mixer to beat the cream cheese, crème fraîche, vanilla and remaining sugar until very smooth. Beat in eggs, one at a time, scraping down sides of bowl after each addition and beating until smooth. Beat in remaining strawberry puree, then add flour and beat to combine. Stir in ½ tsp lime rind.

5. Pour half the cream cheese mixture into the prepared crust and drizzle with half the strawberry jam mixture. Use the tip of a knife to swirl and create a ripple effect, then pour over remaining cream cheese mixture and smooth the top. Drizzle with remaining strawberry jam and swirl to create a ripple effect. Bake for 45-50 minutes until just set.

6. Turn oven off and leave the cheesecake in the oven, with the door ajar, to cool completely. Refrigerate until well-chilled – overnight is best. Serve topped with extra strawberries and shaved ruby chocolate, if using.

Check out this Spiced Cherry and Pistachio Tart Recipe