There’s nothing like a good, creamy cheesecake and this recipe takes that idea to a whole new level. The biscuit base is quick to make and requires no blind baking, while the vanilla cheesecake takes only minutes to whip up. Top with the roasted strawberries and you’ll be tucking into this scrumptious dessert in no time.
- 125g Marie biscuits
- 1 cup macadamia meal
- 75g butter, melted
- 500g cream cheese, softened
- 1/2 cup caster sugar
- 1 teaspoon vanilla bean paste
- 2 eggs
- 1/3 cup thickened cream
- 500g strawberries, hulled, halved or quartered
- 2 tablespoons caster sugar
- 1 tablespoon lemon juice
- Thickened cream, to serve (optional)
1. Process the biscuits and macadamia meal in a food processor until a breadcrumb texture. Add the butter and process until combined. Transfer mixture to a 23cm loose-base tart tin (you can use whatever size tin you have though, round or square). Press mixture to line the base and sides of the tin. Place the tin on a baking tray. Chill for 15 minutes while preparing the filling.
2. To make the filling, beat the cream cheese, sugar and vanilla until smooth. Beat in the eggs until combined. Beat in the cream until combined.
3. Preheat oven to 160C/140C fan-forced. Spoon the filling into the tart shell. Bake for 30 minutes or until set (but still slightly wobbly). Turn off the oven and cool the cake in the oven with the door ajar. Chill the cake for 3 hours.
4. Meanwhile, make the roasted strawberries. Increase the oven to 220C/200C fan-forced. Place all the ingredients in a 20cm x 30cm baking dish and toss to coat. Bake for 5 minutes or until strawberries have softened and sugar has dissolved. Transfer to a bowl and chill until cold.
5. Serve the cheesecake: Cut into slices and pour over the strawberries and syrup. Serve with thickened cream if you wish.
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