Strawberry Crumble Cheesecake
Ingredients
- For the base:
- – 200g digestive biscuits
- – 75g unsalted butter, melted
- For the cheesecake filling:
- – 600g cream cheese, softened
- – 100g caster sugar
- – 3 large eggs
- – 1 tsp vanilla extract
- – 150g fresh strawberries, chopped
- For the crumble:
- – 75g plain flour
- – 50g rolled oats
- – 50g unsalted butter, cold and cubed
- – 50g light brown sugar
- For decoration:
- – Extra fresh strawberries, halved
Instructions
- Preheat your oven to 180°C (350°F). Grease a 9-inch springform pan and line the base with parchment paper.
- Begin with the base: Crush the digestive biscuits into fine crumbs using a food processor or a rolling pin. Combine with melted butter and mix well. Press the mixture firmly and evenly into the bottom of the prepared pan. Refrigerate while preparing the filling.
- For the cheesecake filling: In a large bowl, beat the cream cheese and caster sugar until smooth. Add the eggs one at a time, beating well after each addition, and then mix in the vanilla extract. Gently fold in the chopped strawberries.
- Pour the cheesecake mixture over the chilled biscuit base, spreading evenly.
- To make the crumble: In a bowl, mix the flour and oats. Rub the cold butter into the mixture with your fingertips until it resembles coarse breadcrumbs. Stir in the light brown sugar.
- Sprinkle the crumble evenly over the cheesecake filling.
- Bake in preheated oven for 45-50 minutes or until the edges are set and the center still has a slight wobble.
- Allow the cheesecake to cool in the pan, then refrigerate for at least 4 hours, preferably overnight.
- Before serving, carefully remove the cheesecake from the pan and top with extra halved strawberries for decoration.
Find it online: https://www.receipster.com/strawberry-crumble-cheesecake/