- Preheat oven to 160°c and take out all your ingredients to make sure everything is at room temperature.
- Brush a 23cm springform tin with softened butter, line with parchment paper and set aside.
- For the crust: melt the butter in a pan and add in the biscuit crumbs and sugar. Stir until the crumb is evenly moistened then press the biscuit base into the lined tin making sure there is an even coat and bake for 10 minutes. Place on a wire rack to chill while you prepare the filling.
- Increase oven temperature to 200°C and place a pan of water on the bottom rack of the oven.
- In a stand mixer fitted with a paddle attachment, beat the cream cheese on medium low until soft - about 2 minutes.
- Turn the mixer to low and gradually add the caster sugar, followed by the flour and a pinch of salt. Make sure you scrape the sides of the mixing bowl to ensure everything is well mixed.
- Add the lemon zest, juice and vanilla then slowly pour in the eggs one by one mixing until combined making sure you are scraping the sides of the bowl after each addition. Do not over beat the batter!!! This will cause cracks when baking.
- Finally, gently fold in the diced strawberries. Pour the filling into the springform tin and bake for 10 minutes, then reduce the oven to 90°C and bake for a further 45 minutes.
- After the timer goes off the cheesecake should have a slight wobble to it. If it seems too loose, bake for a couple more minutes. Leave the oven door ajar while the cake cools then take out and leave on a wire rack for a couple of hours. Cover the cheesecake with a cloth and refrigerate overnight.
- For the strawberry basil compote:
- Quarter the strawberries and place in a pan with the sugar and a splash of water. Cook on medium low heat until the strawberries soften and the liquid thickens up. Take off the heat and add the basil. Transfer the compote to a container and chill overnight.
Assembly: - Gently take the cake from its mould. I recommend running a knife around the edges to help the tin come off easily. Carefully place the cake onto a serving dish and coat the top with the compote. Finish with fresh strawberries and small basil leaves.
First published in the JC May 25, 2020
