Ingredients
Scale
For the base:
- 3 tbsp unsalted butter, melted and slightly cooled
- ¾ cup (90g) digestives or graham crackers, crushed (weigh before crushing but measure after)
For the cheesecake filling:
- ½ cup (120ml) double or heavy cream
- ¼ cup (50g) caster or white sugar
- ½ tsp vanilla extract
- 4 oz (113g) full-fat cream cheese, softened
For the strawberry topping:
- 1 cup (125g) fresh strawberries, sliced
- 3 tbsp caster or white sugar
- ¼ cup (50ml) water
Instructions
- Prepare the Base:
- Lightly spray two 4-inch loose-bottom tins with non-stick spray and set them aside.
- In a small bowl, mix the crushed graham crackers with melted butter until all crumbs are evenly coated.
- Divide the mixture evenly between the prepared tins, pressing it firmly into the bottom using the back of a spoon or a flat-bottomed glass.
- Refrigerate the bases for at least 1 hour to ensure they are set and firm.
- Make the Cheesecake Filling:
- Combine the double cream, sugar, and vanilla extract in a medium-sized mixing bowl.
- Whisk the mixture until it forms soft peaks. Soft peaks should hold their shape briefly before collapsing.
- Add the softened cream cheese to the mixture and whisk again until the filling is thick, smooth, and spreadable.
- Spoon the filling onto the chilled bases, spreading it evenly and leaving a slight edge to reveal the crust.
- Refrigerate the cheesecakes for at least 3 hours to allow the filling to set.
- Prepare the Strawberry Topping:
- Place the sliced strawberries and sugar in a small saucepan, stirring to coat the strawberries.
- Add the water and cook over low-medium heat, stirring frequently until the mixture comes to a gentle boil.
- Reduce the heat to a simmer and cook for 5–10 minutes, or until the strawberries soften and the mixture becomes syrupy.
- Remove from heat and let the topping cool for 15–20 minutes.
- Assemble the Cheesecakes:
- Carefully remove the chilled cheesecakes from their tins. Place the base of the tin on a can and gently press the sides to release the cheesecake.
- Spoon the cooled strawberry topping over each cheesecake, letting it drip naturally for a rustic finish.
- Garnish with a fresh strawberry slice or a mint leaf for an extra touch of elegance.
Notes
- Perfecting the Base: Firmly pressing the graham cracker mixture into the tins ensures a stable crust. If the mixture feels too dry, add an extra teaspoon of melted butter.
- Whisking Peaks: When whipping the cream, stop as soon as soft peaks form. Over-whipping can lead to a grainy texture.
- Cheesecake Consistency: The cream cheese should be softened to room temperature before mixing. This prevents lumps in the filling and ensures a smooth texture.
- Strawberry Topping: If the syrup becomes too thick, add a tablespoon of water and stir to thin it out.
- Prep Time: 50 Minutes
- Cook Time: 10 minutes