Recipe by The Flying Chef
Strawberry topped cheesecake with a digestive biscuit crumb base.
Top Review by French Tart
I loved baked cheesecakes as opposed to gelatine set cheesecakes, and this was magnificent! I thought the use of condensed milk was a great addition and gave the cheesecake an almost caramel-like flavour.......and, with the tang of the lemon the balance of the sweetness ratio was just right. My strawberries were home-grown and therefore not standard EU sizes!! So, I had to cut some of them to make an attractive pattern for the topping. I used my own (strained) Recipe #299326 for the jam glaze. I made this for dessert for a small dinner party I held for local French friends and neighbours; they insisted I translated the recipe to give to them ON the same evening! A hit for sure! We ate the cheesecake with home-made lavender cream which made for an elegant ending to our meal, this was VERY much enjoyed thank you Natalie.........merci beaucoup encore, encore, encore! FT:-) Made for Make my Recipe edtition 8 in the Aus/NZ forum.
- 1 1⁄2 cups digestive plain sweet biscuit crumbs
- 2 teaspoons sugar
- 1 1⁄2 tablespoons butter, melted
- 1 1⁄2 tablespoons strawberry jam, melted
- 500 g cream cheese (can be a mix of non fat, light or full fat whatever way you want to split it up if you want to watch)
- 1 (397 g) can sweetened condensed milk (whatever you can buy close to that weight in your country that just happens to be what weight they s)
- 3 egg whites
- 1 egg
- 1 1⁄2 tablespoons lemons
- 250 -300 g fresh strawberries
- 3⁄4-1 cup strawberry jam, melted
Directions See How It's Made
- Prep time does not include refrigeration time.
- Preheat oven to 170c. Coat a 9 inch springform pan with butter or nonstick spray.
- In a medium bowl mix Crumbs, sugar, melted butter and the 11/2 Tablespoons of jam, Press crumb mixture into the bottom of the pan.
- In a large bowl use an electric mixer to beat the cream cheese together until light and fluffy, add milk, egg whites, egg and lemon juice mix until smooth. Pour mixture into pan.
- Place the pan inside a larger one filed with approximately 1 inch of water.
- Bake cake until edges and top are slightly browned and it is nearly set when you insert a skewer into the centre of it, about 55-60 min's.
- Remove cake from oven and allow to cool for 30 minutes then refrigerate overnight.
- The next day arrange strawberries on the top of chilled cheesecake, brush strawberries with melted jam and refrigerate again until set.
- Cheesecake is best served chilled not cold to allow all the subtle flavours to come through, it is best to remove cheesecake from fridge, 15-30 Min's before serving.
- Now it is ready to serve yum, yum. Enjoy, cheesecake will keep several days in the fridge, not that it ever lasts that long in our house.