Recipe

This sweet cheesecake is sure to be a popular pudding at any dinner party.

Serves: 8 people   |   Prep time: 15 minutes   |   Cooking time: 45 minutes

American   |   Dessert

  

Ingredients

• 2 x 227g Packs Fresh Strawberries
• 200g Digestive Biscuits
• 100g Unsalted Butter
• 100g Caster Sugar
• 2 x Medium Eggs
• ½ tsp Vanilla Essence
• 150ml Soured Cream
• 2 x 200g Packs Plain Soft Cheese
• 50g Ground Almonds
• Sunflower Oil for greasing
• 22cm Spring Clip Cake Tin

  

Method

1. Pre-heat the oven to 180°C/350°F/Gas Mark 4.
2. Lightly grease the sides and base of the cake tin.
3. Break up the biscuits and put into a food processor.
4. Process until you have crumbs.
5. Melt the butter - add this to the biscuit crumbs and mix well.
6. Use to line the base and halfway up the sides of the cake tin.
7. Put in the fridge to chill for 10 minutes.
8. Wash and dry the strawberries.
9. Keep 4 back for decoration – remove the green leaves and finely chop the rest.
10. In a bowl mix the eggs, soft cheese, sour cream, caster sugar, ground almonds and vanilla essence.
11. Gently mix in the chopped strawberries.
12. Put the mixture into the cake tin.
13. Bake in the oven for 40 minutes until just set.
14. Remove and allow to cool.
15. Remove from the tin – decorate with remaining strawberries and serve.