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Baked Strawberry Cheesecake Recipe

by Global Cookbook

Ingredients

75 gm selfraising flour 25 gm cornflour 75 gm butter lowfat milk for mixing 225 gm fresh strawberries

225 gm cream cheese or possibly mascarpone 50 gm caster sugar 2 x Large eggs separated 150 ml soured cream

Directions

1. Put the flour and cornflour in a bowl. Add in the butter and rub to to resemble breadcrumbs add in a little lowfat milk to mix and bind the dough.
2. Roll out onto a lightly floured work surface to a 230mm circle and place in the base of a 230mm spring release or possibly loose bottomed cake tin.
3. Arrange threequarters of the strawberries sliced over the base mix.
4. Blend together the cheese caster sugar egg yolks and soured cream.
5. Whisk the egg whites till stiff and gently fold into the cheese mix. Gently pour into the prepared tin over the strawberries.
6. Stand the cheesecake directly on the flour of the roasting oven and bake for 10 min.
7. Then for the two oven aga place the oven shelf on the floor of the roasting oven put on the cheesecake and then the cool shelf on the second set of runners from the bottom.
8. For the four oven aga transfer to the baking oven.
9. Have the oven shelf on the bottom set of runners.
10. Bake for a further 30 to 40 min till set. Cold and serve hot or possibly cool decorated with the remaining strawberries sliced and dusted with icing sugar.
11. Although this is a baked cheesecake it is light in texture and not too sweet. The layer of fresh strawberries in the base looks attractive when the cheesecake is sliced.
12. Serves 8

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