Creamy vanilla cheesecake with chunks of strawberries and delicious, fruity strawberry puree swirls on top. Perfect way to use any summer fruits.
Read 'How to make a perfect cheesecake?' in my baking tips HERE.
For the base:
- 8 milk chocolate digestive biscuits
- 50g unsalted butter
For the cheese mixture:
- 500g cream cheese
- 250g mascarpone cheese
- 3 eggs
- 1 tin of condensed milk (about 400g)
- 1tbsp vanilla paste
- 2tbsp corn flour
- 250g strawberries
- 1-2tbsp icing sugar
Wrap the bottom and sides of a 20cm tin with kitchen foil, make sure you do it well as you will bake the cheesecake in a hot water bath and no water should get into the tin.
Crush the biscuits and mix with melted butter. Press into the tin, (bottom lined with baking parchment) and place in the fridge for about 30 minutes to set.
Meanwhile, mix cream cheese with mascarpone and condensed milk until smooth. Add vanilla paste or extract and eggs and whisk until well combined. Do not over-mix as you will put too much air into the cheese mixture and the cheesecake will collapse in the oven.
Mix in the corn flour and 100g of chopped strawberries and pour the mixture over the base.
Blend 150g of strawberries until smooth and pass through a sieve to get rid of the seeds. Mix in the icing sugar.
Place spoonfuls of strawberry puree on top of the cheesecake and make swirls with a skewer.
Place the tin inside a heat-proof dish and fill with boiling water (up to half the tin). Bake in a pre-heated oven at 150C for about 70-80 minutes. The cheesecake is ready when feels firm to the touch and there is only a slight wobble in the centre. It shouldn't be too firm- if you over bake it, the cheesecake will be dry- it will set more once cooled.
Take out the oven and leave to cool, place in the fridge over night.