I haven’t posted any sweet recipes yet and since I was baking all day the other day for my sons school fete, I thought I would post my cheesecake recipe. I will be posting more sweet recipes as I start baking getting ready for Christmas. My family and I are not the biggest sweet tooth’s in the world so I don’t cook that many cakes and goodies. I usually go mad around Christmas time, we always end up with way to many cakes, cookies and pies and also for birthdays.

Ingredients

11/2 Cups digestive biscuit crumbs
2 Teaspoons sugar
11/2 Tablespoons butter, melted
11/2 Tablespoons strawberry jam, melted
500g Cream cheese (can be a mix of non fat, light or full fat whatever way you want to split it up if you want to watch the fat content.)
1 can (397g) sweetened condensed milk (whatever you can buy close to that weight in your country that just happens to be what weight they sell here.)
3 Egg whites
1 Egg
11/2 Tablespoons lemon
1 Punnet fresh strawberries
3/4-1 Cup strawberry jam melted

Method

1. Preheat oven to 170c. Coat a 9 inch springform pan with butter or nonstick spray.

2. In a medium bowl mix Crumbs, sugar, melted butter and the 11/2 Tablespoons of jam, Press crumb mixture into the bottom of the pan.

3. In a large bowl use an electric mixer to beat the cream cheese together until light and fluffy, add milk, egg whites, egg and lemon juice mix until smooth. Pour mixture into pan.

4. Place the pan inside a larger one filed with approximately 1 inch of water.

5. Bake cake until edges and top are slightly browned and it nearly set when you insert a skewer into the centre of it, about 55-60 min’s.

6. Remove cake from oven and allow to cool for 30 minutes then refrigerate overnight.

7. The next day arrange strawberries on the top of chilled cheesecake, brush strawberries with melted jam and refrigerate again until set.

Cheesecake is best served chilled not cold to allow all the subtle flavours to come through, it is best to remove cheesecake from fridge, 15-30 Min’s before serving.

Now it is ready to serve yum, yum. Enjoy, cheesecake will keep several days in the fridge, not that it ever lasts that long in our house.

All photo’s taken by me unless otherwise stated.