BAKED CHEESECAKE WITH FRESH STRAWBERRIES

Ingredients

Base
1 packet Tennis biscuits, crushed
125 ml melted butter

Filling
4 extra-large eggs
250ml sugar
60ml lemon juice
750g smooth cottage cheese
250ml cream
½ cup cake flour

Topping
500g strawberries, halved
100ml caster sugar

Method

Base

• Grease a round loose-bottom cake tin.
• Mix the butter with the crushed tennis biscuits and press the mixture onto the bottom of the cake tin.

Filling

• Beat the eggs and sugar together with a whisk for about 10 minutes or until pale yellow.
• Add the lemon juice while beating.
• Stir in the cottage cheese, cream and flour and mix well.
• Pour mixture into the greased tin and bake for 10 minutes in a preheated oven at 180°C.
• Reduce the temperature to 140°C and bake for 1 hour or until the filling has set.
• Switch the oven off and leave the cheesecake to cool in the oven.

Topping

• Purée half the strawberries and place into a saucepan and heat over a low heat with the caster sugar for about 8-10 minutes.
• Leave to cool.

To serve

• Unmould the cheesecake onto a serving platter.
• Slice the remaining strawberries and decorate the cake.
• Drizzle the strawberry sauce over each slice when serving.