Strawberry Jam Cheesecake
This creamy strawberry cheesecake is perfect for any special occasion! Instead of strawberry jam, you can also use blueberry or raspberry jam, or marmalade. The cake can last for a maximum of three days. Alternatively, you can also bake mini strawberry cheesecakes.
Preparation time: 30 minutes
Cooking time: 80 minutes
Serves: 8
TO MAKE THE CRUST
200 g cream crackers
30 g caster sugar
120 g melted butter
TO MAKE THE FILLING
500 g cream cheese
140 g caster sugar
2 egg yolks
120 ml sour cream
40 g plain flour, sifted
1 teaspoon vanilla essence
1 teaspoon finely grated lemon zest
2 egg whites
TOPPING
1 jar strawberry jam, strained
250 ml water
1 tablespoon lemon juice
2 tablespoons corn flour mixed with 5 tablespoons water
METHOD
- Grease a 22 cm spring-form tin generously with butter.
- Wrap the outer bottom of cake tins with aluminium foil until the ream (this is so that the edges don’t get burnt or browned).
- Break and place the biscuits in a food processor and process until fine. Alternatively, place between sheets of wax paper and crush with a rolling pin.
- Mix the sugar in and gradually blend in the melted butter until it’s fully absorbed by the crumbs.
- Cover the base the baking tin with the biscuit mixture, pressing it firmly and refrigerate for 2 hours.
- Blend the cream cheese and sour cream with sugar and the egg yolks, one at a time.
- Stir in the flour, vanilla essence and lemon zest, and then beat thoroughly until the mixture is smooth and glossy.
- Whisk the egg whites until stiff and fold them carefully into the cheese mixture using a metal spoon.
- Spoon the filling into the chilled crumb-based tin. Bake at 160° C for one hour.
- Leave to cool down to room temperature.
- Place the jam in a saucepan with lemon juice and water.
- Stir to mix well. Bring to a boil over gentle heat. Add in the corn flour mixture and cook till the sauce thickens.
- Allow the topping to cool slightly before you spread it over the cheesecake.
- Chill well before serving.
