Cheesecake
Cheesecake | Recipe
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Cheesecake | Recipe

Nils – Head Chef Nils – Head Chef
Rating:
0 % of 100
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Just Spices
Cooking Time:
130 min
Difficulty | Just Spices Difficulty | Just Spices Difficulty | Just Spices
Difficulty:
Medium
Persons

Ingredients

  • For the base:

  • 6 pinches
    Sweet Allrounder
     The secret ingredient for all desserts £4.99 £76.77/kg incl. 0% tax, excl. shipping
    Discover more products
    Sweet Allrounder
  • 60 g
    butter
  • 150 g
    digestives

  • For the filling:

  • 525 g
    cream cheese
  • 150 g
    coconut sugar
  • 250 g
    sour cream
  • 1
    vanilla pod
  • 2
    eggs
  • 2
    egg yolks
  • 2 heaped tbsp
    plain flour
  • 100 g
    whipping cream

  • For the strawberry sauce:

  • 500 g
    strawberries
  • 3 tbsp
    sugar
  • 1
    lemon (juice)
1
Preheat the oven to 160°C (top/bottom heat).
2
For the base, melt the butter in a saucepan and leave to cool slightly. Whizz the digestives into crumbs in a food processor, then drizzle in the melted butter and add the Sweet Allrounder.
3
Line the base of a 26 cm springform cake tin with baking paper and press the biscuit mixture firmly into the base, coming up the sides a little bit. Bake in the oven for around 10 minutes. Leave to cool.
4
In a large bowl, beat the cream cheese, coconut sugar and sour cream. Cut the vanilla pod in half, scrape out the seeds and add to the cream cheese along with the eggs, flour and whipping cream. Mix well.
5
Grease the sides of the cake tin. Pour in the filling and smooth the surface until flat.
6
Securely wrap aluminium foil around the base of the cake tin, then place the whole thing in a baking tray filled with water and bake for around 45–50 minutes. Check after 30 minutes – if the cheesecake is too dark, cover with more aluminium foil.
7
Once the baking time is up, turn off the oven and allow the cheesecake to cool for around 15 minutes with the oven door closed. Then open the oven door slightly and allow to cool for a further 45 minutes.
8
For the topping, wash half of the strawberries. Place them in a saucepan with the sugar and bring to the boil. Allow to simmer for 5 minutes before pouring into a blender and blending to a puree. Juice the lemon and mix with the strawberry puree to taste.
9
Push the puree through a sieve. Wash the remaining strawberries, finely chop and add to the sauce. Decorate the cheesecake with the strawberry sauce.
Tip: If you haven’t got fresh strawberries, the cheesecake is also wonderful by itself!

Nutritional information: (Per person)

Calories
688 kcal

Carbohydrates
66 g

Protein
18 g

Fat
38 g

Method
1
Preheat the oven to 160°C (top/bottom heat).
2
For the base, melt the butter in a saucepan and leave to cool slightly. Whizz the digestives into crumbs in a food processor, then drizzle in the melted butter and add the Sweet Allrounder.
3
Line the base of a 26 cm springform cake tin with baking paper and press the biscuit mixture firmly into the base, coming up the sides a little bit. Bake in the oven for around 10 minutes. Leave to cool.
4
In a large bowl, beat the cream cheese, coconut sugar and sour cream. Cut the vanilla pod in half, scrape out the seeds and add to the cream cheese along with the eggs, flour and whipping cream. Mix well.
5
Grease the sides of the cake tin. Pour in the filling and smooth the surface until flat.
6
Securely wrap aluminium foil around the base of the cake tin, then place the whole thing in a baking tray filled with water and bake for around 45–50 minutes. Check after 30 minutes – if the cheesecake is too dark, cover with more aluminium foil.
7
Once the baking time is up, turn off the oven and allow the cheesecake to cool for around 15 minutes with the oven door closed. Then open the oven door slightly and allow to cool for a further 45 minutes.
8
For the topping, wash half of the strawberries. Place them in a saucepan with the sugar and bring to the boil. Allow to simmer for 5 minutes before pouring into a blender and blending to a puree. Juice the lemon and mix with the strawberry puree to taste.
9
Push the puree through a sieve. Wash the remaining strawberries, finely chop and add to the sauce. Decorate the cheesecake with the strawberry sauce.
Tip: If you haven’t got fresh strawberries, the cheesecake is also wonderful by itself!

Nutritional information: (Per person)

Calories
688 kcal

Carbohydrates
66 g

Protein
18 g

Fat
38 g

Cheesecake with strawberry sauce

Cheesecake is one of those recipes that many people feel is too complicated to make themselves. Not anymore! This foolproof cheesecake recipe is guaranteed to delight all your guests – and you will be thrilled at how simple it is. Sweet Allrounder adds a delicious chocolatey, nutty note to the classic digestive biscuit base. The water bath is vital to keep the cooking process slow and gentle, as is leaving the cheesecake in the oven to cool down after. This prevents cracks and gives you a beautiful surface to drizzle your strawberry coulis all over!

 

More cake recipes

For more teatime treats, head over to our cake recipe collection. How about a slice of carrot cake this afternoon? Maybe a decadent chocolate loaf cake or some Sachertorte cupcakes? And no teatime is complete without a classic Victoria sponge!

Our Sweet Allrounder recipe collection is also a great place to find more sweet treat ideas.

 

Ingredients

Persons

  • For the base:

  • 6 pinches
    Sweet Allrounder
     The secret ingredient for all desserts £4.99 £76.77/kg incl. 0% tax, excl. shipping
    Discover more products
    Sweet Allrounder
  • 60 g
    butter
  • 150 g
    digestives

  • For the filling:

  • 525 g
    cream cheese
  • 150 g
    coconut sugar
  • 250 g
    sour cream
  • 1
    vanilla pod
  • 2
    eggs
  • 2
    egg yolks
  • 2 heaped tbsp
    plain flour
  • 100 g
    whipping cream

  • For the strawberry sauce:

  • 500 g
    strawberries
  • 3 tbsp
    sugar
  • 1
    lemon (juice)

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