My Summertime Baked Strawberry Cheesecake

Hello everybody, it's Jim, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, My Summertime Baked Strawberry Cheesecake. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

My Summertime Baked Strawberry Cheesecake is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It's easy, it's quick, it tastes delicious. They are fine and they look wonderful. My Summertime Baked Strawberry Cheesecake is something that I've loved my entire life.

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As for the number of servings that can be served to make My Summertime Baked Strawberry Cheesecake is 10 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook My Summertime Baked Strawberry Cheesecake estimated approx 1 hr 20 mins.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have My Summertime Baked Strawberry Cheesecake using 15 ingredients and 7 steps. Here is how you can achieve that.

A wonderful cheesecake with the flavours of summer - adorned with plenty of fresh strawberries. A little lime zest added into the filling adds a very subtle zing that softens the sweetness of the strawberries. Thick Greek yogurt is my special addition which makes it extra fluffy and not too overly dense in texture. I usually prepare this the day before I want to serve it and allow it to set in the fridge overnight.

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Ingredients and spices that need to be Take to make My Summertime Baked Strawberry Cheesecake:

1. For the base:
2. 200 g digestive biscuits, (1/2 packet),
3. 3 tbsp unsalted butter,
4. 1 tsp ground cinnamon
5. For the filling:
6. 400 g full fat cream cheese,
7. 280 g caster sugar,
8. 100 g 10% fat thick Greek yogurt,
9. 3 medium eggs,
10. 2 tbsp plain flour,
11. 1 tsp vanilla essence,
12. Zest 1 lime,
13. For the topping:
14. 3 tbsp Strawberry jam,
15. Around 400 g Fresh strawberries

Steps to make to make My Summertime Baked Strawberry Cheesecake

1. First let's make the base. Place the biscuits into a ziplock bag and seal. Using a rolling pin smash them until they are a nice fine dust. Pour into a large bowl. Melt the butter and pour into the crumbs and add the cinnamon. Mix together until nicely combined.
2. Take a spring form tin (8"-10" wide) and grease the sides with butter. Invert the circle base so it's upsidedown inside the tin so the edge/rim isn't inside, this will give the base a neater finish once baked and removed from the tin. Pour the crumb mixture in and pat it down neatly and firmly until flat and up to all the edges.
3. Preheat your oven to 160. In a large mixing bowl add in the cream cheese and Greek yogurt. Whisk until smooth, this should take about 10 seconds. Next add in the flour, mix again for another 5 seconds. You don't want to overwork the mixture.
4. Next add in the zest, sugar, and vanilla essence. Mix for another five seconds. Then add in the eggs one by one, beat them in separately for five seconds each until a smooth golden batter is made.
5. Pour into the spring form tin with the biscuit base on the bottom. Bake for 55-60 minutes until the top is a light golden brown and there's a slight jiggle when you shake the tin. Leave to cool a further 20 mins in the oven with the door slightly open.
6. Place in the fridge for at least 4 hours, or overnight to set firm. Make the strawberry topping by adding the jam to a medium saucepan and melting then remove from the heat. Add in the whole strawberries. Mix through the melted jam gently. Leave to cool for a couple of minutes then spoon the mixture on top of the cheesecake. Decorate and arrange the strawberries on top as you wish. Release from the tin and then either serve right away or keep in the fridge until ready to serve.
7. The cheesecake will keep well for 4-5 days in the fridge and can also be placed into tupperware and frozen to defrost for another day. Enjoy! :)

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