Our decadent baked cheesecake melts in the mouth, while the antioxidants and phytochemicals contained in the strawberries balance the guilty pleasure of this dessert.
Pleasing on the eye as well as the tastebuds, enjoy the crunch of the sweet biscuit base followed by the zesty cheesecake centre and strawberries and cream finish.
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Ingredients
Prep
Unit
Serve 30
Allergens
Nice Biscuit
kg
1
Gluten (in wheat, oats, rye and barley), Soya, Wheat gluten, (gliadin)
Brown Sugar
g
150
Butter
g
500
Animal milk
Cream cheese Spread
Softened
kg
2
Animal milk
Caster Sugar
g
800
Lemon
Juice
g
225
Lemon
Zest
g
112
Vanilla concentrate
ml
5
Egg, Whole
g
550
Eggs
Strawberry, Frozen
Defrost
g
800
Rich Cream
ml
475
Animal milk
Egg, Yolk
g
66.7
Eggs
Method
Process biscuits and brown sugar in a food processor until fine crumbs form.
Add butter and process until combined. Using hands, press mixture over the base and sides of a baking tray, finishing 1cm from the top.
Pre-heat oven to 220°C. Place cream cheese and castor sugar in a bowl then grate lemon zest over. Add lemon juice to cream cheese mixture with vanilla, beat until smooth.
Add eggs, beating until just combined. Add egg yolk and beat until just combined. Gently fold through the strawberries and cream.
Pour mixture into tin with base until level with top of crumbs. Bake for 10 minutes, reduce heat to 160°C and bake for a further 45 minutes – 1 hour, until mixture is set.