2tbspSugarYou can add more or less depending on the sweetness of your berries
2-3tbspWater
Cheesecake Crust
120gmsMarie biscuits, crushed
100gmsButter, melted
Cheesecake Filling
450gmsCream cheese
150gmsRaw sugarYou can use regular white sugar instead
3Eggs
60mlCream
35gmsAll-purpose flour
1.5tspVanilla extract
Instructions
Strawberry Sauce
Blend the fresh strawberries with sugar, cornstarch, 2 or 3 tablespoons of water till you have a smooth purée.
Cook the purée on medium heat till it's nice, thick, and luscious. Do give it a stir every few minutes. This takes about 15 to 20 minutes. Let the sauce cool.
Any leftover strawberry sauce can be jarred and kept for a couple of weeks in the refrigerator.
Cheesecake Crust
Preheat your oven to 180C. Keep a springform 8" pan handy. Cover the bottom and sides of the pan with aluminum foil.
Combine the melted butter and crushed cookies in a small bowl. This mixture should have the consistency of wet sand.
Press it down evenly at the bottom of the pan. Bake for 10 minutes. Lower the oven temperature to 160C while you're preparing for the filling.
Cheesecake Filling
Beat the cream cheese and sugar in a large bowl with an electric mixer.
Add the eggs, one at a time.
Mix in the cream, flour, and vanilla extract. Whisk well until smooth.
Pour half of the cheesecake batter over the prepared crust. Add a third of the cooled strawberry sauce on top.
Cover the starwberry layer with the balance cheesecake batter.
Drop small spoonfuls of the strawberry sauce on top and using a skewer, create swirls.
Carefully place the pan in the oven and bake for 50-55 minutes at 160C or until the center feels just a bit wobbly to touch.
Turn off the heat and slightly crack the oven door open and allow it to cool for 30 minutes.
Transfer to the counter and then to the fridge to chill overnight.
Remove carefully from the pan, place it on your serving plate. Serve with strawberry sauce on the side. Enjoy!