The perfect cheesecake

· by · in Desserts. ·

strawberry cheesecake

I’m not a huge fan of cheesecakes. In restaurants, it’s usually my last option.

But when I saw Jessica‘s Eton Mess Cheesecake my mouth watered – particularly because she used fresh strawberries 🙂

I tweaked it a little and instead of a coulis I used my homemade strawberry jam – along with fresh strawberries, of course. Her baking method is fantastic: no brown edges, no cracks. Just perfect!

Everybody went for seconds, some even went for thirds, and hubby said he wants one every week! And he doesn’t like strawberries much 😉

I’m taking it to Fiesta Friday and I hope it’ll be a hit there as well!

STRAWBERRY CHEESECAKE
(adapted from What Jessica Baked Next)

BASE
250g digestive biscuits
100g butter, melted

In a food processor, crush biscuits to fine crumbs and add the melted butter. Press mixture tightly onto the bottom of a 23cm springform tin and place in the fridge whilst you make the filling.

FILLING
600g cream cheese
250g Italian ricotta
3 large free-range eggs
200g caster sugar

Preheat oven to 140°C and boil about 4 cups of water.
Wipe food processor clean and beat cheeses, eggs and sugar until smooth.
Carefully pour the filling on top of the chilled base. Fill a deep baking dish with the boiling water and place at the bottom of the oven. Bake for 1 hour 10 minutes.
Once baked, the cheesecake should be set around the outside, but should still have a slight wobble in the centre. Turn off the oven.
With the help of a wooden spoon, leave the oven door slightly opened and allow the cheesecake to cool to room temperature.
Once cooled, cover with foil and place in the fridge to finish setting overnight – Jessica says ‘this is the vital step to stop the cheesecake top from cracking’ and I followed it to the T.

strawberry jam

TOPPING
100g strawberry jam or preserve
250g fresh strawberries, halved

The next day – ideally just before serving – place the fresh strawberries on top of the cheesecake and cover with the strawberry jam.

strawberry cheesecake

NOTE: Instead of using a food processor, you can put the biscuits in a disposable bag and use a rolling pin to crush them.

42 responses to “The perfect cheesecake”

  2. Cheesecake is one of my favourites! I haven’t got the best record of making them though, I’m normally impatient and take it out the fridge way to early! This looks delicious, Erika! 🙂

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    • Thank you, Charlotte! I’m very impatient too – I hardly ever make bread for the same reason – but if you put it in the fridge moments before you go to sleep you guarantee that it’ll be ready when you wake up 😉

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  3. I’m not normally a cheesecake fan either but this looks delicious! Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!!

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  5. I don’t know why I can’t make cheesecake :/ It always turn out the wrong way, this looks great ! 🙂 I’m following you!

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    • Thank you, Maria Fernanda! If you follow this method to a t I’m sure you’ll get it right. I’ve made it 3 times now and it worked a treat 🙂

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  6. Oh Erica this is the most perfect cheese cake I ever saw it looks really special. I must give it a try. Thanks so much for sharing with clear instructions!

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  9. Oh my, DE-lish! Such a gorgeous cake and I’m sure it’s tasty. I had the same reaction when I saw Jessica’s cake – I must make this now! I haven’t yet, but will someday. 🙂

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    • Oh, Ngan, if it’s berry season where you are then you should make it like yesterday 😉 I’ve made two strawberry and one blackberry already! 😊

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  13. It looks like the Fiesta Friday crew are all lining up for some cheesecake, Erika! It’s so pretty with the strawberry jam and fresh strawberry topping. We all need a fail proof recipe for cheesecake, thank you for sharing yours!

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  14. Pingback: Fiesta Friday #28 | The Novice Gardener·

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