Cheesecake | Recipe

Preheat the oven to 160°C.

For the base, melt the butter, crush the butter biscuits to fine crumbs and mix with the butter and Sweet Allrounder.

Line the base of a 26cm diameter springform cake tin with baking parchment and flatten the biscuit mix firmly to form a base. Bake in the oven for around 10 minutes. Allow to cool.

In a bowl, stir together the cream cheese, coconut blossom 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. Stir well.

Grease the sides of the springform cake tin, add the filling and smooth until flat.

Securely wrap aluminium foil around the base of the cake tin. Place the springform cake tin in a baking tray filled with water and bake for around 45-50 minutes. Check after 30 minutes – if the cheesecake is turning too dark, cover with aluminium foil.

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.

For the topping, wash and clean 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 high-sided bowl and blend with a hand blender to a fine puree. Squeeze the juice from the lemon and mix with the strawberry puree to taste.

Press the puree through a fine sieve. Wash and clean the remaining strawberries, finely chop and add to the sauce. Decorate the cheesecake with the strawberry sauce.

Tip: The cheesecake is also wonderful by itself, without the strawberry sauce.