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Strawberry and vanilla New York cheesecake recipe Recipe

Name: Strawberry and vanilla New York cheesecake recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Ingredients: 125g Hobnobs; 125g all-butter dark chocolate and ginger biscuits; 25g butter, melted; 600g cream cheese; 75g caster sugar; 4 large free-range eggs; 3 tsp vanilla extract; 300g fresh strawberries, hulled and quartered; 1 tbsp icing sugar; Few sprigs fresh mint, finely chopped; 170ml soured cream

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Strawberry and vanilla New York cheesecake recipe. Baked cheesecake with dark chocolate and ginger base, topped with fresh strawberries

Ingredients

125g Hobnobs

125g all-butter dark chocolate and ginger biscuits

25g butter, melted

600g cream cheese

75g caster sugar

4 large free-range eggs

3 tsp vanilla extract

300g fresh strawberries, hulled and quartered

1 tbsp icing sugar

Few sprigs fresh mint, finely chopped

170ml soured cream

Method

Preheat the oven to 160?C/gas mark 2. Line the base of a 23cm springform loose-bottomed cake tin with parchment paper. Place the biscuits in a food processor and whizz until fine crumbs. Tip into a bowl, add the melted butter and mix well. Press the biscuits into the base of the tin and place in the fridge to chill

Beat together the cream cheese and sugar with an electric hand whisk until smooth then carefully add the eggs one at a time, with the vanilla extract, until well mixed – be careful not to over whisk. Pour the mixture onto the chilled biscuit base and bake in the middle of the oven for 50 minutes until just set. Turn off the heat and leave the cake to cool in the oven with the door open.

Meanwhile, place the strawberries in a bowl with the icing sugar and mint and toss together well.

When the cheesecake is completely cooled, spoon the soured cream over the top and spread to give a thin layer then decorate with the fresh, minted strawberries.

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