It’s impossible to deny the appeal of a homemade cheesecake. The only way to improve on this classic dish would be to add fresh strawberries – and that’s exactly what we did. Pink and dripping in delicious toppings, this dessert is guaranteed to make its way into your signature sweets repertoire.
1 - For the cheesecake: Combine the crushed biscuits, melted butter, and brown sugar in a mixing bowl. Stir well until the mixture resembles wet sand.
2 - Pack into the base and sides of a 20 cm | 8" springform cake tin with the back of a tablespoon. Chill until needed.
3 - Preheat the oven to 170°C (150° fan) | 325F | gas 3.
4 - Purée the raspberries in a food processor. Pass through a fine sieve into a small bowl and set aside until needed.
5 - Beat the cream cheese with the caster sugar in a separate mixing bowl until thick and creamy, 3-4 minutes.
6 - Beat in the sour cream and flour, and then beat in the eggs, one by one, until incorporated.
7 - Fold in the raspberry purée until the filling is uniformly pink in colour. Pour over the chilled biscuit base.
8 - Bake for about 1 hour 15-30 minutes until just set and golden on top. Remove to a wire rack to cool for 20 minutes. After cooling, cover the cheesecake and chill overnight.
9 - For the meringue kisses: Preheat the oven to 130°C (110° fan) | 250F | gas 1/2. Line a baking tray with greaseproof paper.
10 - Beat the egg whites with a pinch of salt in a large, oil-free mixing bowl until stiffly peaked. Beat in the cream of tartar followed by the sugar, by the tablespoon, until the meringue is thick and glossy.
11 - Pipe streaks of coloured food gel down the insides of a large piping bag, using different colours at even intervals. Fill with the meringue.
12 - Pipe kisses onto the lined tray, spaced apart. Bake for about 1 hour until dry to the touch but uncoloured.
13 - To serve: When ready to serve, turn out the cheesecake onto a serving platter.
14 - Purée half of the raspberries with the lemon juice and sugar in a food processor. Pass the purée through a fine sieve into a bowl or jug.
15 - Arrange the meringue kisses and fruit, including the remaining raspberries, on top of the cheesecake.
16 - Spoon over the purée and lightly dust with icing sugar before serving.
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3 hours 20 minutes
- 250 g | 1 1/2 cups digestive biscuits, crushed
- 110 g | 1/2 cup unsalted butter, melted
- 2 tbsp soft brown sugar
- 350 g | 2 1/2 cups raspberries
- 675 g | 3 cups cream cheese, softened
- 175 g | 3/4 cup caster sugar
- 80 g | 1/3 cup sour cream
- 3 tbsp plain flour
- 3 large eggs
- 2 large egg whites, at room temperature
- 1 pinch salt
- 1 tsp cream of tartar
- 110 g | 1/2 cup caster sugar
- Assorted coloured food gels
- 300 g | 2 cups raspberries
- 40 g | 1/3 cup icing sugar, plus extra to serve
- 1/2 lemon, juiced
- 125 g | 3/4 cup blueberries
- 125 g | 3/4 cup blackberries
- 1 pomegranate, seeded
- 2 figs, quartered
- 1 large mango, halved, pitted, peeled, and sliced
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