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Donal Skehan
New York Style Baked Strawberry Cheesecake | DonalSkehan.com, Great cheesecake recipe you can adopt however you like.
  • desserts-baking

New York Style Baked Strawberry Cheesecake

June 06

This basic baked cheesecake recipe is a keeper, it can be adapted with a whole host of different flavours even when strawberries aren’t in season. Be sure to line both the base and sides of the baking tin well to allow easy cheesecakerelease, once baked.

  • serves Serves 6
  • time 90mins

Method

  1. 1. Preheat an oven to 180˚C/ 356˚F. Grease and line a 20cm springform cake tin with parchment paper on the base and sides.
  2. 2. Combine the biscuit crumbs and butter until completely mixed through. Press this mixture into the base of the cake tin.
  3. 3. Place in the oven to bake for 10 minutes. Remove from the oven and allow to cool completely.
  4. 4. In a mixing bowl, whisk together the cream cheese, sour cream and sugar until smooth and creamy. Whisk in the eggs one at a time until completely incorporated. Fold through the egg yolk, vanilla bean paste and lemon zest.
  5. 5. Pour the filling over the biscuit crumb base and smooth off the top.
  6. 6. Place the cheesecake in the oven and bake for 40 minutes or until golden brown. Turn off the heat and allow to cool in the oven.
  7. 7. Place the smooth strawberry jam and lemon juice in a saucepan over a medium high heat until it comes to a gentle simmer. Cool before using to garnish the cheesecake.
  8. 8. Once the cheesecake has cooled completely decorate with strawberries and then brush over with the strawberry jam mixture.

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Ingredients

For the base:

3 2/3 cup digestive biscuits, blitzed to a fine crumb

2/3 cup butter, melted

 

For the cheesecake:

2 cups cream cheese

1/2 cup sour cream

5 1/2 oz caster sugar

3 large free range eggs, 1 egg yolk

Zest of ½ lemon

1 tsp vanilla vanilla bean paste

 

For the topping:

5 tbsp strawberry jam, sieved

Juice ½ lemon

1 cup strawberries, hulled & halves

For the base:

300g digestive biscuits, blitzed to a fine crumb

150g butter, melted

 

For the cheesecake:

500g cream cheese

150g sour cream

175g caster sugar

3 large free range eggs, 1 egg yolk

Zest of ½ lemon

1 tsp vanilla vanilla bean paste

 

For the topping:

5 tbsp strawberry jam, sieved

Juice ½ lemon

200g strawberries, hulled & halved

You'll Need

20cm springform cake tin

parchment paper

 

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