Strawberry crème fraîche cheesecake
SERVES 10-14 // PREP TIME 20 MINS // COOK 10 MINS (PLUS SETTING)
This super-light cheesecake can be prepared a couple of days ahead. Swap the strawberries with the best fruit in season – sliced banana with a drizzle of dulce de leche would also be great.
250 gm Scotch finger biscuits 220 gm (1 cup) caster sugar 80 gm butter, melted 500 gm cream cheese, softened Scraped seeds of 1 vanilla bean 400 gm crème fraîche 5 egg yolks 3 titanium-strength gelatine leaves, softened in cold water (5 minutes) Finely grated zest of ¼ lemon 1 kg strawberries, sliced Pure icing sugar, for dusting 1 Grease a 20cm x 30cm lamington tin and line with baking paper, leaving some overhanging. Process biscuits and 30gm caster sugar in a food processor to fine crumbs, add butter and a large pinch of salt and pulse until combined. Spoon crumbs into prepared tin and press into base to form an even layer. Refrigerate for 30 minutes to firm up.
2 Beat cream cheese and vanilla in an electric mixer fitted with the paddle attachment until smooth and combined.
Add crème fraÎche, stir until smooth, then transfer to a bowl. 3 Clean and dry mixer bowl, then whisk egg yolks in mixer until pale and fluffy (5 minutes). Combine remaining sugar and 80ml water in a small saucepan over medium-high heat, stir to dissolve, then bring to the boil and cook until syrup reaches 121°C on a sugar thermometer (6-8 minutes). Squeeze excess water from gelatine, add to saucepan and stir until just melted, then with motor running on high speed, add sugar syrup to yolks in a thin, steady stream, whisking until pale, thick and cooled a little (3-4 minutes).
4 Whisk cream cheese mixture into yolk mixture with lemon zest. Spread evenly over biscuit base and chill until set (3 hours). 5 Top cheesecake with strawberries and dust with icing sugar to serve. Cheesecake will keep refrigerated in an airtight container for 3 days.
Wine suggestion A sherbety moscato.