For the crust: 1 x 200g packet digestive biscuits 60g butter,melted
For the cheesecake: 500g cream cheese 3 eggs 200g castor sugar 3 tablespoon flour 250g crème fraiche ( take 2 tablespoon out and leave aside for topping) 1 teaspoon vanilla essence 1 tub of strawberries for topping Fresh cream for topping icing sugar extra icing sugar for dusting
For the crust:
Preheat oven to 180°C Crush biscuits in food processor and mix with melted butter Line a base of 22cm spring form cake tin with baking paper Place the biscuit mixture in the tin and press down evenly with a spoon and bake for 10min
For the cheesecake: Mix together cream cheese, eggs, sugar, flour, crème fraiche and vanilla essence in a bowl and blend well Pour over the baked base and bake for 15min at 180°C then turn the oven down to 140°C and bake for a further 50min Turn the oven off and allow cheesecake to cool inside completely Refrigerate the cake for atleast 2hrs before you take it out of the tin.
For topping: Beat fresh cream, leftover crème fraiche and icing sugar until it becomes more creamy Wash strawberries and cut them for decorating, dust icing sugar, serve and enjoy!
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