It easily serves 12 people and it can be frozen too! A great make-ahead dessert to impress your friends and family. I’ve got a fair number of no-bake cheesecakes on my site that I LOVE (if you’re after one of those I recommend the pecan caramel cheesecake, strawberry and rhubarb cheesecake bites, or the Oreo crust Snickers cheesecake)! But I’ve recently been obsessing over baked cheesecakes.I had a thing against them for quite a while after my first experiences with baked cheesecakes were a little on the, erm, ’eggy’ side. Nope!I don’t do eggy cheesecakes. This cheesecake does have eggs in - after all, that’s what helps it to set. But the texture of this cheesecake is velvety and creamy. Almost like a soft, extra-thick custard. If that doesn’t sell it to you enough, just wait until you get a load (and I mean LOADS) of the luscious strawberry compote topping.
↔️ Ingredient swaps
Swap the strawberries for your favourite fruit. Raspberries, blueberries and cherries all work well. Rhubarb also works well, but you’ll need extra sugar to balance the tartness.Use fruit pie filling instead of homemade compote for a quick and easy topping alternative.Skip the fruit altogether and top with chopped up chocolate, whipped cream, toasted coconut, crushed meringue, melted chocolate or salted caramel (or a combination of a few!).
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Make sure your cream cheese, eggs and cream are at room temperature. This also helps the mixture to blend together easier, with no lumps.Use a little cornflour to help stabilise the mixture. You can’t taste it, but it really helps to prevent those cracks.I use double (heavy) cream for extra creaminess, plus that extra bit of fat helps to prevent the mixture splitting.I run a knife around the tin as soon as the cheesecake comes out of the oven. The cheesecake will shrink ever so slightly as it cools, and running a knife around the inside of the tin helps to prevent the cheesecake sticking to the sides, which could cause a crack.
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