You may recognise this cheesecake – it’s the one pictured on my header and it’s truly delicious – definitely currently leading the taste test! I’ve been asked to post the recipe, so here it is.
STARS (out of 5)
Difficulty – ***
Time – ***
Taste – *****
This particular cheesecake is taken from the BBC’s Saturday Kitchen.
It’s marked down slightly on difficulty because although putting the ingredients together is straightforward, cooking it thoroughly make take some practice. The quantities given make a pretty humungous cheesecake which, when following the cooking times, meant that this was firm round the outside but still runny in the centre. Which, I should be clear, did not affect the taste AT ALL (I actually quite liked the contrast, almost like a cheesecake sauce on the cheesecake itself) but did make for problems serving and a really messy presentation.
The 2nd time I made it I reduced the quantities and cooked slightly longer on a lower heat so the insides had time to cook through too.
Timewise, the cheesecake itself is a cinch but the coulis takes ages. But maybe that’s just me – I hate pressing fruit through a sieve!
- Chop the chocolate chunks into very small, chip size pieces as these don’t melt so you come across large lumps of chocolate as you eat.
- If the top browns before the inside is cooked, cover with some silver foil so that it stops colouring but carries on cooking.
- I added a lot more sugar to the strawberry coulis. Although it remained tart it accompanied the cheesecake beautifully. Don’t worry if you haven’t got a lot – a little goes a long way.
- Use a ready made sponge base.
- For the cheesecake
- 23cm/9in ready-made sponge base
- 200g/7oz caster sugar
- 1 lemon, zest and juice only
- 4 tbsp cornflour
- 850g/1lb 14oz full-fat cream cheese
- 3 free-range eggs
- 1 vanilla pod seeds scraped out (I used a teaspoon of Vanilla Essence)
- 375ml/13fl oz double cream
- 250g/9oz strawberries, cut into quarters
- 150g/5oz white chocolate roughly chopped
- For the strawberry sauce
- To serve
- For the cheesecake, preheat the oven to 180C/350F/Gas 4.
- Place the sponge base into the bottom of a 23cm/9in springform, loose-based cake tin.
- Place the sugar, lemon juice and zest and cornflour into a bowl and whisk together.
- Add the cream cheese and beat well. Crack in the eggs, one at a time, beating well between each addition. Add the vanilla seeds and mix well, then pour in the double cream and whisk until the mixture is smooth. Fold in the strawberries and white chocolate.
- Pour the mixture into the cake tin and give the tin a light shake to evenly distribute the mixture.
- Wrap the cake tin in a sheet of foil to make it waterproof, then place it into a roasting tin filled to a depth of about 0.5cm/¼in with water. Transfer to the oven and bake for 50 minutes, or until the top is lightly golden-brown and the cheesecake is just set. Remove from the oven and leave to cool in the tin, then keep in the fridge until ready to serve.
- For the strawberry sauce, heat a frying pan until hot and place 250g/8oz of the strawberries into the pan. Stir-fry for one minute.
- Stir in the lemon juice and icing sugar, to taste.
- Pour the mixture into a blender and blend until smooth, then pass through a sieve, pressing with the back of a spoon, to remove all the seeds.
- To serve, remove the cheesecake from the fridge, remove from the tin and place a slice onto a serving plate. Top with the sauce and some strawberries.