Strawberry Ripple & Lime Cheesecake
It’s getting to that time of the season when you know the strawberries will not be round for much longer so I have been busy preserving the ‘seconds’ so I can use them throughout the year in other recipes. In fact I was hoping to give the girls at afternoon tea yesterday a bag of strawberries each so they could create but we all got distracted chatting and as they went I saw they had forgotten them so I will be busy again preserving next week. Although P suggest freezing them for summer cocktails which is not a bad idea either.
Instead of using your preserves just for toast in the morning you could spice up a baked cheesecake with a strawberry jam ripple through it. It’s an easy recipe but best cooked in a ‘water bath’ for even cooking.
Ingredients – Base:
- 150g plain biscuits, crushed into fine crumbs
- 100g butter, melted
- Preheat oven to 160C. Begin to boil a large pot of water for the water bath.
- Mix together the crust ingredients and press into 24cm cake tin. You can press the crust just into the bottom, or up the sides of the pan too – baker’s choice. Set crust aside.
- If cheesecake pan is not airtight, cover bottom securely with foil before adding water.
For this you can make your own quick jam or purchase a good ‘fruity’ jar of jam.
- 300g strawberries
- 150g sugar
- Remove hulls and half or quarter strawberries depending on their size and place in a pan with the sugar over a low heat.
- Once the sugar has dissolved turn the heat up to medium to create a gentle boil.
- Cook the jam until it reduces by half and has thickened slightly.
- Allow to cool before using.
Ingredients – Cheesecake:
- 500g cream cheese
- 200 g castor sugar
- 4 large eggs
- zest & juice of 1 large lime
- Combine cream cheese and sugar in the bowl of a stand-mixer (or in a large bowl if using a hand-mixer) and cream together until smooth.
- Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg.
- Add lime zest and juice to the mixture and combine.
- Pour mixture into cake tin on top of crust.
- Put blobs of strawberry jam on top of the cream cheese filling and push down into the base with a chopstick then make swirls through the jam and cheesecake filling by dragging the chopstick through the cheesecake filling.
- Place cheesecake tin into a larger pan/deep roasting tin and pour boiling water into the larger pan until halfway up the side of the cheesecake tin.
- Bake 45 to 55 minutes, until it is almost done, it should still have a lot of jiggle to it in the center but be set.
- Close the oven door, turn the heat off, and let rest in the cooling oven for one hour. This lets the cake finish cooking and cool down gently enough so that it won’t crack on the top. After one hour, remove cheesecake from oven and lift carefully out of water bath.
- Let it finish cooling on the counter, and then cover and put in the fridge to chill. Once fully chilled, it is ready to serve.