Strawberry & Vanilla Baked Cheesecake

IMG_1643 It’s Father’s Day, the perfect opportunity to celebrate with cake, not that I need an excuse. Husband loves cheesecake, so its great timing that there’s a gorgeous looking strawberry concoction on the front cover of this month’s Delicious Magazine. Baked vanilla infused cheesecake topped with Cointreau soaked strawberries, no arm twisting required to try that!  I especially love the idea of adding freeze dried strawberries to the buttery digestive base, fortunately they are easily obtained from Ocado or Waitrose.  I do think it’s frustrating when you find a great recipe, but it has one or more elusive must have ingredients.  I know you can find most things online these days, but I hate having to wait for things to be delivered, patience is not my strong point.

While I love baked cheesecakes they do seem to crack on me, which is not so bad if you are covering them in fruit as in this case, but sometimes I prefer unadulterated simplicity. According to the expert tips in Delicious, over whisking the filling can cause the mixture to release air as it cooks which can cause cracking. Another tip, if you turn the oven off while the middle is still a bit wobbly and allow the cake to cool completely before removing, this may help alleviate cracking. They do say that there are no guarantees though and sadly although the cheesecake looked fine when I turned the oven off when I checked it a while later, sure enough, there were several craters in the top…..





IMG_1645 Never mind, sometimes things don’t turn out perfectly but on this occasion no one will ever know. Happy Father’s Day!

Strawberry & Vanilla Baked Cheesecake
Prep time
Cook time
Total time
Recipe type: Cake
Cuisine: Baking
Serves: 10
  • 300g digestive biscuits
  • 60g melted butter
  • 6-7g tub freeze-dried strawberries
  • 600g full-fat cream cheese
  • 150g caster sugar
  • 1 tablespoon plain flour
  • grated zest and juice 2 large lemons
  • 3 medium eggs, plus 2 yolks
  • 200ml soured cream
  • seeds from 1 vanilla pod
  • .....................
  • Topping
  • 500g small strawberries, some halved, some left whole.
  • 3 tablespoons caster sugar
  • Splash of Cointreau
  • juice of ½ lemon
  1. Turn the oven on to 160C/fan 140C/Gas Mark 3.
  2. Whiz the digestives in a food processor until you have crumbs. Put the crumbs into a bowl and mix with the melted butter and the freeze dried strawberries.
  3. Tip the crumb mix into a 20cm spring form cake tin and press with a spoon to create a level base, then refrigerate until needed.
  4. Whisk the rest of the cheesecake ingredients in a mixer until combined. Pour the mix over the chilled crumb base and bake for 60-70 minutes until set but centre is still wobbly. Turn off the oven and leave the cheesecake inside until cold.
  5. Approximately 30 minutes before serving mix the topping ingredients together and put in a bowl with the strawberries. When ready to serve remove carefully from the tin ( you may need to run a knife around the outside of the cake) and decorate with the strawberry mix.



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