Recipe on page 78
Recipe on page 78
Roasting the strawberries gives them an intense flavour. This cheesecake is set with gelatine, so it’s not baked.
Tips for making the perfect cheesecake
• Cheesecake is best made the day before and cooled overnight in the fridge. This makes it easier to remove the cheesecake from the pan.
• For a smooth and silky finish, most cheesecakes should be baked at 160°C.
• Take care not to over-beat the cream cheese, as it may become grainy and could even split. This is why I rather use a paddle attachment and not a ball whisk attachment when mixing cream cheese in an electric mixer.
• Prepare the pan properly: line the base with baking paper and grease the pan with butter.
• Use the cream cheese at room temperature to avoid lumps in the batter.
Recipe on page 81
This cheesecake bakes so beautifully you don’t even need a crust!
Recipe on page 81
