Recipe of the month

It is for the first time I made a classic cheesecake. This was to celebrate the new strawberry season at the farm and ackhowledge the hard work by our staff.

Strawberry Cheesecake

By Tolhurst Organic Published: May 24, 2016

  • Yield: 10 Servings

If I had the choice I would use full fat cottage cheese instead of cream cheese, which contains salt.



  1. Butter and line the bottom and the sides of a 23 cm cake making form, using baking parchment. Best to use a loose bottom form.
  2. Melt the butter and mix with the rolled biscuits in a bowl. Transfer the mix onto the cake form and tap gently with a spatula to make the levelled base of the cake. Put in the fridge for 1 hour to set.
  3. In the meantime, mix with 1 tbsp of vanilla sugar and crush half the strawberries in a food processor and sieve. Keep the puree sealed.
  4. Mix the cream cheese and icing sugar until well combined, using the food processor. Add the cream and the rest of the vanilla sugar and continue mixing for a minute or so. Fold in half of the strawberry puree.
  5. Pour the cream cheese mixture over the cake base and level off with a spatula. Place in the fridge and keep it there overnight.
  6. Thirty minutes before serving, take the cake out. Place on a tall cup and slide the spring sides. Remove the parchment sides. Carefully slip the cheesecake onto a serving tray.
  7. Put the rest of the strawberries in the centre of the cake and pour over the rest of the puree. Ornate with mint leaves.
  8. Using a wide knife dipped in hot water, slice the cake and serve.
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