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Categories:Viewed: 56 - Published at: 2 years ago
Ingredients
- 12 oz chocolate cookies
- 7 tbsp butter, plus extra for greasing
- 32 oz cream cheese
- 1 1/2 cups + 2 tsp sugar
- 1/4 cup cornstarch, mixed with 3 tbsp water into a paste
- 3 None medium eggs, separated
- 1 tsp vanilla extract
- 2 cups heavy cream
- 12 oz strawberries, hulled and halved, larger strawberries quartered
- 2 tbsp lemon juice
Method
- Grease and line the base of a 10 inch springform pan. For the crust, process the cookies in a food processor until finely ground. Melt the butter in a saucepan. Remove from heat and stir in the cookie crumbs. Spoon into the prepared pan and press down with the back of a spoon. Chill 30 mins.
- Preheat oven to 350°F. For the filling, whisk together the cream cheese, 1 1/2 cups sugar and cornstarch paste. Stir in the egg yolks. Beat the egg whites with the vanilla extract until stiff. Beat 2/3 cup of the cream until stiff peaks form. Fold the egg whites and whipped cream into the cream cheese mixture. Spoon mixture into the cookie crust and smooth the top. Place the springform pan in a baking dish. Pour 1 inch of just-boiled water into the baking dish and bake 1 hour 5 mins, until the filling is almost set. Turn off the heat and cool in the oven 1 hour. Remove from oven and cover loosely with foil. Chill at least 5 hours or overnight.
- For the toppings, puree half the strawberries with the lemon juice and 1 tsp sugar. Softly whip the remaining cream and stir in the the remaining 1 tsp sugar. Remove the cheesecake from the pan, spread with the whipped cream and drizzle with half the strawberry puree. Sprinkle with remaining strawberries and drizzle with the remaining strawberry puree to serve.
