Equipment
Ingredients
Base
- 125 g unsalted butter, melted
- 250 g digestive biscuits, crushed into fine crumbs
Cheesecake Filling
- 4 eggs, room temperature
- 1 vanilla bean, seeds scraped
- 900 g cream cheese, room temperature
- 200 g sugar
- 150 ml crème fraîche
Topping and Sauce
- 150 ml crème fraîche
- 200 g strawberries
- 25 g icing sugar
Nutrition (per serving)
Method
Melt 125g unsalted butter in a saucepan over low heat.
Brush the inside of a 23cm springform tin with melted butter and line the base with baking parchment.
Place 250g digestive biscuits in a freezer bag and crush with a rolling pin until they form fine crumbs.
Mix the biscuit crumbs with the remaining melted butter in a bowl until combined.
Press the mixture into the bottom of the prepared tin in an even layer. Chill in the refrigerator for 30 to 60 minutes.
Preheat the oven to 180°C (350°F).
Separate 3 eggs and 1 additional yolk into small bowls.
Beat 900g cream cheese and vanilla seeds in a large bowl until smooth.
Beat 200g sugar into the cream cheese mixture until fully incorporated.
Mix in the eggs and yolk one at a time, then stir in 150ml of crème fraîche.
Wrap the outside of the chilled springform tin with two layers of foil to prevent water leakage. Place it into a deep roasting tin.
Pour the cheesecake filling over the biscuit base and smooth the surface with a spoon.
Place the roasting tin in the oven and pour boiling water into the roasting tin until it reaches halfway up the sides of the springform tin.
Bake for 10 minutes at 180°C (350°F).
Reduce the oven temperature to 140°C (275°F) and bake for 40 to 50 minutes until the edges are set but the center still wobbles slightly.
Turn off the oven and leave the cheesecake inside with the door slightly open until completely cooled.
Blend 100g of strawberries with 25g icing sugar until smooth to create the sauce.
Remove the cheesecake from the tin using a palette knife to loosen the edges. Spread the remaining 150ml crème fraîche on top, decorate with sliced strawberries, and serve with the sauce.
Chef's Notes
- Using room temperature cream cheese and eggs prevents lumps in the batter.
- Do not overbeat the mixture after adding eggs to avoid incorporating too much air, which causes cracking.
Storage
Refrigerator: 3 days — Keep covered to prevent absorbing fridge odors.
Freezer: 1 month — Freeze without strawberry topping for best results.
