ruben’s strawberry cheesecake


ruben's cheesecake


• 150g unsalted butter, melted, plus extra for greasing
• 250g digestive biscuits, crushed
• 115g caster sugar
• 3 tablespoons cornflour
• 900g full-fat cream cheese, at room temperature
• 2 large free-range or organic eggs
• 115ml double cream
• ½ teaspoon vanilla extract
• zest of 1 lemon
• zest of 1 orange

for topping
• lot’s of strawberry jam
• glitter writing icing to decorate
optional: some candles, sugar writing

also optional, cleudo played by the fire in the living room with the whiskey….



Preheat the oven to 180ºC/350ºF/gas 4, and grease and line the bottom and sides of a cake tin (spring form is usually best). Mix the biscuits and butter in a bowl, press into the base of the prepared tin and cook for around 10 minutes. Then remove from the oven and allow to cool.

Turn the oven up to 200ºC/400ºF/gas 6. Combine the sugar and cornflour in a bowl, then add the cream cheese and beat, ideally with an electric whisk, until creamy. Add the eggs and beat well. Gradually add the cream, beating until smooth, then beat in the vanilla extract and lemon and orange zest.

Scrape the mixture on to the biscuit base, and gently shake it to level out the surface. Put the cheesecake in the centre of the oven and bake for 40 to 45 minutes until the top is golden brown and the filling has set around the edges. (A piece of foil over the top will stop it browning too much.) Let it cool at room temperature and serve after 2 or 3 hours, or, for a slightly firmer texture, put it in the fridge until it’s nice and cold.

Before serving, I added a generous amount of smooth strawberry jam to decorate and some letter writing icing to say happy birthday to Ruben!

some more cheescake recipes:

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