Marry Me Cheesecake

As everyone already knows, I love dessert and I find that cream cheese is so versatile. You can make so many desserts with cream cheese. Well not only desserts but savoury dishes too, but that is for another day. With strawberries in season these days I wanted to showcase them in a dessert. And this Marry Me Cheesecake is a real show stopper! Even the pictures will literally show you how bight, colourful and beautiful it looks. You have to try it today. 

Preparation Time 10 minutes 

Cook Time 1 hour 15 minutes

Chill Time 4-6 hours 

Serves 8 

Ingredients 

Crust 

260 grams lotus cookie crumbs 

90 grams butter- melted 

Cheesecake filling 

600 grams cream cheese 

140 grams sour cream 

200 grams sugar 

3 eggs

1 tablespoon vanilla 

Strawberry sauce and strawberries 

400 grams fresh strawberries- cut the leaves off the strawberries 

300 grams frozen strawberries 

3 tablespoons water 

3 tablespoons sugar 

1 tablespoon corn starch 

Instructions 

1. Combine the crust ingredients in a bowl. Mix well and then press the crust into the base and sides of a lined 8 inch cake tin. Bake at 200c for 8 minutes. Remove it from the oven and set it aside.

2. Combine the ingredients for the cheesecake filling and mix it in until smooth. Don’t over mix the mixture, you don’t want bubbles in the filling. Set it aside.

3. Wrap tin foil around the base of the cake tin. Make sure the foil covers a couple inches up the sides of the tin too. 

4. Place the cake tin in a baking tray and pour the cheesecake filling over the crust. 

5. To create a water bath, carefully pour 1 inch hot water in the baking tray. Make sure you don’t get any water in the cheesecake. 

6. Bake the cheesecake at 160c for 45-50 minutes, until the cheesecake only has a slight jiggle in the middle. Turn the oven off and keep it in the oven for 20 minutes. 

7. Remove the cheesecake from the oven and cool it at room temperature then chill it in the fridge for 4 hours. 

8. For the strawberry sauce, combine the frozen strawberries, sugar, water and corn starch in a saucepan. Mix well and cook it on a low heat for 4-5 minutes until thickened and the water dries. Mash the strawberries to create a smooth consistency. 

9. Strain the sauce and discard the seeds. Allow the sauce to cool to room temperature. 

10. Now fold the fresh strawberries in the sauce and arrange them on top of the cooled cheesecake as show in the video. Then top the cheesecake with the remaining strawberry sauce. 

11. Chill the cheesecake until ready to serve.