Deliciously moist with juicy pieces of fresh cherries dotted throughout, this Choc-Cherry olive oil bundt cake is a must-try for any cherry and chocolate lover. Cherry season is such an exciting time, for many of us, it is synonymous with…
Start the weekend on a sweet note by making our Classic Baked Cheesecake with Strawberry Sauce! Using juicy, fresh Strawberries from your local Fruit and Veg shop, this baked cheesecake makes for the perfect dessert.
- 2 cups digestive biscuit crumbs
- 1 tbsp white sugar
- 3 tbsp butter, melted
- 3x 250g blocks cream cheese, at room temperature
- ½ cup natural Greek yoghurt, at room temperature
- 4 large eggs
- ½ cup white sugar
- 1 tsp vanilla extract
- STRAWBERRY SAUCE
- 2 cups fresh strawberries, halved
- ½ tbsp freshly squeezed orange juice
- ½ tbsp white sugar
- 1 cup fresh strawberries, sliced
- To make the strawberry sauce: In a small saucepan, combine the 2 cups of halved strawberries, orange juice, and sugar with a spoon. Bring mixture to a gentle boil over a medium heat and cook until the strawberries are syrupy (around 5-10 mins).
- Transfer strawberry mix to a blender and puree until smooth.
- Over a bowl, strain the strawberry sauce through a fine mesh strainer. Use the back of a spoon to push the sauce through the strainer. Discard the excess seeds that remain in the strainer.
- Add the fresh strawberry slices to the bowl of strawberry sauce and stir to combine. Refrigerate the sauce to cool it down before serving.
- Next, preheat oven to 180C and lightly grease an 8”x8” round springform pan. In a medium bowl, combine the digestive biscuit crumbs and sugar. Then gradually pour in the melted butter, continuing to stir until well combined.
- Press the crumb mixture firmly into the springform pan to form the crust. Bake crust in the oven for 10 mins. Allow the crust to cool for around 1 hour before filling.
- To make the cheesecake filling: In a large bowl, use a hand mixer to combine the cream cheese, yoghurt, sugar, and vanilla extract. Next, add the eggs, one at a time, beating until just combined after each addition.
- Preheat oven once again to 180C. Pour filling into the cooled crust and smooth out the surface with a spoon or spatula. Wrap the outside of the springform pan tightly with foil and place the pan in a large baking dish. Fill the dish with boiling water until it reaches 2 cm up the pan. Place the baking dish in the oven and bake for 1 hour in the boiling water bath.
- After an hour, turn off the oven and allow the cheesecake to sit in the oven for another hour, where it will continue to bake slowly.
- Once done, remove the pan from the oven and run a sharp knife gently around the outside of the cheesecake to loosen it from the sides of the pan. Cover the pan with cling wrap and transfer to the fridge to set overnight.
- To serve, remove the sides of the springform pan and transfer the cheesecake to a serving dish. Cut into eight slices and serve topped with the homemade strawberry sauce. Enjoy!