Strawberry Cheesecake Recipe
Strawberry Cheesecake Recipe with Digestive Biscuits, Butter, Cream Cheese, Sugar, Eggs, Lemon, Strawberries & Double Cream.
INGREDIENTS
For the base:
4 oz (100g) Digestive Biscuits
2 oz (50g) Butter, melted
For the filling:
8 oz (225g) Cream Cheese
2 oz (50g) Castor Sugar
2 Eggs
Grated Rind and Juice from 1/2 Lemon
4 oz (100g) Strawberries, halved
1/4 pint (159ml) Double Cream
METHOD
Crush the Biscuits finely and stir in the melted Butter. Then fill the base of an 7 in (18cm) loose-bottomed sandwich or cake tin and firm the biscuit crust down. Cream the Sugar and Cheese and add the beaten Eggs, Lemon Rind and Juice. Pour over the Biscuit crust and bake at 250F / 180C / mark 4 for 45 minutes until set. When cold, decorate with the halved Strawberries and piped Whipped Cream. Serves 6.
Based on the Strawberry Cheesecake recipe in:
Classic Recipes
by Joanna Percival (Albany Books / Debenhams Books 1978).